Falafels are a cherished Middle Eastern specialty, consisting of small fried croquettes or balls primarily made from chickpeas. The preparation starts the night before by soaking the dry chickpeas. Once soaked, they are placed in a clean tea towel or dish towel, and one must squeeze tightly over a sink to remove excess liquid.
To make the falafel mixture, combine chickpeas, ground cumin, ground coriander, cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks, and 1 tbsp water in a food processor. Pulse a few times until the ingredients are finely chopped. Add fresh herbs, hot pepper, lemon zest, and juice to this mixture. Heat oil in a large non-stick frying pan over medium heat. Once the oil begins to sizzle, place six falafels into the skillet, cook for 3-4 minutes, flip, and sear the other side. It’s essential not to let much time pass between shaping and frying the falafels.
Interestingly, while these falafels are made using high-quality ingredients sourced from the Middle East and follow a traditional method, they’ve also become an integral part of Israeli cuisine. This transition occurred because of favism, an inherited enzymatic deficiency primarily affecting Jews of Kurdish and Iraqi ancestry. This condition made the consumption of fava beans potentially lethal, prompting Israeli falafel makers to use chickpeas instead.
For those wanting to explore falafel-based dishes, a falafel salad is an excellent choice. However, it’s essential to select quality ingredients as many salads, especially in Britain, often consist of over-chilled, mealy chopped tomatoes and a few slivers of other ingredients.
Falafels (ad) are not just delicious; they are a testament to the rich culinary heritage of the Middle East.
