Falafel: A delicious veggie recipe
Falafel is deep-fried veggie balls, and it is prepared by using veggies like chickpeas and fava beans. It is easy to prepare traditional Egyptian as well as Middle Eastern food. Usually, it is served in Pita, which works as a pocket-type wrapper for the balls.
In UAE, sometimes Falafel is served with a flatbread called a taboon. In the Middle East, it is also known as Ta’amia. It is one of the most popular side dishes in UAE, which you can easily make in your kitchen.
The history of Falafel recipe
Falafel is a popular Middle Eastern recipe, and it is made from ground chickpeas or fava beans. The recipe is made with mixed herbs and spices using deep-fried or baked methods and has a rich history dating back centuries. Here’s an overview of the history of the falafel recipe:
- Ancient Origins: The exact origin of falafel is a topic of debate, and it is challenging to pinpoint its precise beginnings. Some believe that falafel has ancient Egyptian roots, with evidence suggesting that a similar fried ball made from ground legumes existed in the region over a thousand years ago.
- Levantine Influence: Falafel is closely associated with the Levant region, encompassing modern-day countries such as Israel, Lebanon, Jordan, and Syria. The dish evolved and gained popularity in this area over centuries.
- Arab Street Food: Falafel became a popular street food in the Middle East, appreciated for its affordability, portability, and flavorful nature. It was commonly served in flatbreads with vegetables and tahini sauce.
- Religious Influence: It gained prominence during Lent, providing a protein-rich and satisfying option for those observing fasting periods. It was also a popular alternative to meat for those who adhered to dietary restrictions.
- Spread to Western Countries: With the migration of people from the Middle East to Western countries, particularly in the mid-20th century, falafel found its way into international culinary scenes. It became a popular vegetarian and vegan option appreciated for its taste and versatility.
- Israeli Adaptation: In the mid-20th century, the dish underwent adaptations in Israel, becoming a national dish. Chickpeas instead of fava beans became more common, and the recipe was often served in pita bread with salad and tahini.
- Global Popularity: Falafel has achieved widespread popularity and is now relished globally. It is a staple in vegetarian and vegan diets and is often served in sandwiches, wraps, salads, and bowls.
Today, the recipe has become an integral part of Middle Eastern and Mediterranean cuisines. It is appreciated by people of diverse backgrounds worldwide. Its journey from a regional street food to a global culinary sensation reflects the cultural exchange and adaptation that characterizes the evolution of many traditional recipes.
Falafel: Ingredients:
- Mixed beans: 1 x 400 g tin
- Chickpeas : 1 x 400 g tin
- Lemon: 1 piece,
- Harissa: 1 tablespoon,
- Allspice: 1 heaped teaspoon
- Plain flour: 1 heaped tablespoon
- Fresh coriander leaves: 1 bunch
- Parsley: 1 bunch
- Cumin powder: 3-4 tablespoons
- Milkio’s grass-fed Ghee
Falafel: For the sides
- 2 mixed-Color peppers
- Onions: 4 spring
- Whole-wheat tortillas: 8 small
- Lingham’s chili sauce: 1 tablespoon
- low-fat cottage cheese: 250g
- Pickled red cabbage- optional.
Cooking Method of Falafel
- Soak the chickpeas and beans in two bowls with plenty of normal water. Leave them overnight in water. Drain and spread them onto a clean tea towel to dry in the morning.
- Place all the beans and half of the chickpeas into a food processor and keep whizzing until the mix gets smooth; however, take care of your processor’s load.
- Now you can add parsley, coriander leaves, salt, hot pepper, garlic, cumin, and spring onions and whiz until all ingredients combine well.
- Finally, add the remaining chickpeas and fresh herbs, and pulse until they get completely chopped and well combined, but not totally mashed – the mixture needs to be clumpy with chickpeas.
- Dash in the baking powder and 4 tablespoons of flour and pulse. Add sufficient bulgur or flour so the dough can be formed into small balls and not stick to the hands.
- Put all the falafel balls into a bowl and place them in a refrigerator, covered, for 3-4 hours.
- Heat 5cm Milkio’s Ghee in a deep pan at 170C/350F temperature, then fry the falafel balls in batches and drain them on kitchen paper.
- You can make a side dip with all ingredients mixed and blended in a mixer.
- Serve Falafel balls with tahini sauce (Tahini is an oily paste made from ground sesame seeds. It is widely available in UAE grocery markets.), grilled flatbreads, and plenty of salad.
You may garnish falafel in authentic Israeli style. also: use these condiments: Harissa hot sauce, pickled turnip, and sauerkraut.
Now enjoy Falafel with your friends, family and Milkio’s ghee nutrition!
About Milkio Grass-fed ghee
Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee-making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.
The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.
Milkio Ghee is a carb & sugar-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.
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