Sometimes a small change makes a big difference, in everything! Try to use new spices and new ways!
Falafel is a crispy, ball-shaped deep-fried dish from Egypt, made from chickpeas or fava beans, usually served with humus, in a pita-liked bread, wrapped, flat bread, beside salad or with some other side dish. It looks lovely when is rolled in sesame seeds.
The name comes from word Arabic Filfil what means „pepper“. In ancient time of Egypt, the Copts (Egyptian Christians) use to call it pha la phel what means „of many beans“, and in Aramaic language it was called pilpāl “small round thing, peppercorn”. The English name Falafel is started to be used first in 1941.
History of Falafel
There is a theory that 1000 years ago the Coptic Christians invented them like meat replacement during the Lent. Also, some theories are telling us that it was eaten in ancient Pharaoh Egypt time, and some others also that comes from Indian subcontinent because of plant based deep-fried food tradition there. During the Ramadan time, in the Muslim fast tradition, falafel is an important part of Iftar, meal served in the evenings when is allowed to eat.
Falafel balls are very often sold in a fast food street restaurants, because of easy combination with any salad, or pickled vegetables, with hot or tahini sauce. They are also part of the health-food places. When we take a look on a recipe, we have a plenty of options. Falafel can be made with a classical content, or additional with beetroot, parsley leaves, cilantro or green onion, and depending on the choice, they can be ball or doughnut-shaped.
- Did you know that the June 12th is a International Falafel Day?
- In Jordan, Landmark Amman hotel, on July 28th 2012, the 10 best cooking chefs prepared the world largest Falafel, with a traditional recipe weighing 75,75 kg with a diameter of 130 cm.
This interesting and healthy dish is made by hand or with a special tool for falafel making called aleb falafel (falafel mold) which you can find here: https://amzn.to/2XJEL8z
On Middle East this is very popular meal, and in Israel, Egypt and Palestina is served like a national food. Also in vegan and vegetarian diet is a great meat substitute and high source of protein, carbohydrates and fiber.
Facts about nutrition values
Important thing to know about vitamins and minerals which are part of this dish is, if you eat them, you gonna be rich in: vitamin B and C, thiamine, phytochemicals (also beta-carotene), iron, calcium, magnesium, potassium, zinc, manganese, copper.
An average portion of falafel ( 3 pieces / 100 g ) has about 350 calories. It contains 35% of water, 30% carbohydrates, 15% proteins, 20% rest – some fat, vitamins and minerals. Instead of frying them in oil, it is also possible to bake them in the oven, and we can get the same crispy results and lower high fat content which is produced if we deep fry them. You can made them in a blender to get a smoother texture, but in a food processor or food grinder machine is better, if you want to achieve the crunchy impression.
This time for serving and eating Falafel, our recommentadion is a Creamy Vegetarian Kohlrabi Stew.
So, accept the challenge to try, and enjoy the taste of the Middle East!
Watch Video Recipe
Ingredients for Beetroot Falafel:
200 g Chickpeas
125 g Beetroot
1 tbsp Wholegrain Flour
1 tsp ground Coriander
1 tsp Himalayan Salt
1 tsp ground Cumin
1 tsp Paprika Powder sweet ground
1/2 tsp ground Black Pepper
1 bunch of fresh Parsley Leaves
3 Garlic Cloves
200 ml Oil
Preparation of the Beetroot Falafel:
- The Chickpeas soak the evening before in the water 8 to 10 hours, then drain them.
- Zest the whole Lemon, then squeeze it to get the fresh lemon juice.
- Peel the Garlic, cut the required amount of Beetroot, peel it of and cut into a bigger pieces.
- Put in a Blender and blend in the meantime: Lemon Juice, Chickpeas, Beetroot and Parsley Leaves.
- Then add the spices and the rest of the ingredients: Salt, Pepper, Coriander, Cumin, Red Paprika, Flour, Garlic and Lemon Zest.
- Place in the refrigerator for 30 min to cool down, then form small balls.
- To skip the red color to stay on your hand, use gloves while forming the balls.
- Heat the oil, place the balls in oil and fry until become golden brown.
- When they are baked, put them on a paper towel to drain the oil.
We hope so, that you gonna enjoy this specific and interesting meal!
Preparation time: 8-10 hours of soaking + 1 hour
Amount: 4 Serves