Falafel

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This article is about the Middle Eastern food. For the film, see Falafel (film). For the backgammon
player, see Matvey Natanzon.

Falafel

Falafel balls
Course

Street food

Region or state

Believed to have originated in Egypt before

spreading north to the Levant

Serving
temperature
Main ingredients

Hot

Fava beans or chickpeas

Cookbook:Falafel

Falafel

Falafel (/flfl/; Arabic: , [flfl] ( listen)) is a deep-fried ball or patty made from
ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served
in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently
refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with
salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also
be eaten alone as a snack or served as part of a meze (appetizers).
Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the
world as a replacement for meat and as a form of street food.
Contents
[hide]

1 Etymology

2 History
o

2.1 Middle East

2.2 North America

2.3 Vegetarianism

3 Preparation and variations

4 Nutrition

5 World records
o

5.1 Largest falafel ball

5.2 Largest serving of falafel

6 References

7 External links

Etymology[edit]
The word Falfil (Arabic: ), which is the plural of Filfil (), meaning "pepper". The word itself,
spread and being used by other languages such as [1] Persian pilpil (),[2] from
theSanskrit word pippal (), meaning "long pepper"; or an earlier *filfal, from Aramaic pilpl,
"small round thing, peppercorn," derived from palpl, "to be round, roll". Thus in origin, falafel would
be "rollers, little balls."
A Coptic origin has recently been proposed via the unattested phrase*pha la phel ( ),
meaning "of many beans".[3]
The Arabic word falfil has been globalized into many other languages and spread around the rest of
the world as the general name for this food. In English, it is first attested in 1941. [4][5]
Falafel is known as taamiya (Egyptian Arabic: ta miyya, IPA: [tmejj]) in Egypt, with the
exception of Alexandria. The word is derived from a diminutive form of the Arabic word ta m(,
"food"); the particular form indicates "a unit" of the given root in this case T-
-M ( , having to do
with taste and food), thus meaning "a little piece of food" or "small tasty thing". [6][7][8]
The word falafel can refer to the fritters themselves or to sandwiches filled with them. [9]

History[edit]

The origin of falafel is unknown and controversial.[9] A common theory is that the dish originated
in Egypt,[10] possibly eaten by Copts as a replacement for meat during Lent.[11][12] AsAlexandria is a port
city, it was possible to export the dish and name to other areas in the Middle East. [13] The dish later
migrated northwards to the Levant, where chickpeas replaced the fava beans.[14][15] It has been
speculated that its history may go back to Pharaonic Egypt.[16]

Falafel sandwich

Middle East[edit]
Falafel grew to become a common form of street food or fast food in the Middle East.[17] The
croquettes are regularly eaten as part of meze. DuringRamadan, falafel balls are sometimes eaten
as part of the iftar, the meal that breaks the daily fast after sunset.[7] Falafel became so popular
thatMcDonald's for a time served a "McFalafel" in some countries.[18] Falafel is still popular with the
Copts, who cook large volumes during religious holidays.[19] Debates over the origin of falafel have
sometimes devolved into political discussions about the relationship between Arabs and Israelis. [14]In
modern times, falafel has been considered a national dish of Egypt, [20] Palestine,[21][22] and of Israel.[23]
[24]
Resentment exists amongst many Palestinians for what they see as the appropriation of their dish
by Israelis.[25] Additionally, the Lebanese Industrialists' Association has raised assertions of copyright
infringement against Israel concerning falafel.[14][15][26]
Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the
country.[25] While falafel is not a specifically Jewishdish, it was eaten by Mizrahi Jews in their
countries of origin.[9][14] Later, it was adopted by early Jewish immigrants to Palestine.[25] Due to its
being entirely plant based, it is consideredpareve under Jewish dietary laws and gained acceptance
with Jews because it could be eaten with meat or dairy meals.[27]

North America[edit]

Falafel balls of different sizes, made from chickpeas.

In North America, prior to the 1970s, falafel was found only in Middle Eastern and Jewish
neighborhoods and restaurants.[27][28][29][30] Today, the dish is a common and popular street food in many
cities throughout North America.[31][32][33]

Vegetarianism[edit]
Falafel has become popular among vegetarians and vegans, as an alternative to meat-laden street
foods,[29] and is now sold in packaged mixes in health-food stores. [34] While traditionally thought of as
being used to make veggie burgers,[35] its use has expanded as more and more people have adopted
it as a source of protein.[36] In the United States, falafel's versatility has allowed for the reformulating
of recipes for meatloaf, sloppy joes andspaghetti and meatballs into vegetarian dishes.[37][38]
Today, falafel is eaten all over the world.[39]

Preparation and variations[edit]

A man using an aleb falafel while frying falafel

Falafel is made from fava beans or chickpeas, or a combination of the two. The use of chickpeas is
predominant in most Middle Eastern countries.[40]The dish is usually made with chickpeas in Syria,
Jordan, Lebanon, Israel and Palestine.[19][41][42] This version is the most popular in the West.[19] The
Egyptian variety uses fava beans, which are widely believed to produce a better taste. [43] Egyptians
also maintain that the fava bean falafel is the original. [44]
When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the
falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked
(sometimes with baking soda) overnight, then ground together with various ingredients such as
parsley,scallions, and garlic.[19] Spices such as cumin and coriander are often added to the beans for
added flavor.[45] Fava beans must be cooked, for medical reasons.[46][47] The mixture is shaped into
balls or patties. This can be done by hand or with a tool called an aleb falafel (falafel mould).[6][40]The
mixture is usually deep fried, or it can be oven baked.
When not served alone, falafel is often served with unleavened bread[48] when it is wrapped
within lafa or stuffed in a hollow pita.[49] Tomatoes, lettuce, cucumbers, and other garnishes can be
added.[50] Falafel is commonly accompanied by tahini.[19]
Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped.
The inside of falafel may be green (from green herbs such as parsley or green onion), or tan.

Nutrition[edit]
Nutritional value per 100 g (3.5 oz)

Energy

1,393 kJ (333 kcal)

Carbohydrates

31.84 g

Fat

17.80 g

Protein

13.31 g

Vitamins
Vitamin A

13 IU

Thiamine (B1)

(13%)
0.146 mg

Riboflavin (B2)

(14%)
0.166 mg

Niacin (B3)

(7%)
1.044 mg

Pantothenic acid (B5)

(6%)
0.292 mg

Vitamin B6

(10%)
0.125 mg

Folate (B9)

(20%)
78 g

Vitamin B12

(0%)
0.00 g

Trace metals
Calcium

(5%)
54 mg

Iron

(26%)
3.42 mg

Magnesium

(23%)
82 mg

Manganese

(33%)
0.691 mg

Phosphorus

(27%)
192 mg

Potassium

(12%)
585 mg

Sodium

(20%)
294 mg

Zinc

(16%)
1.50 mg

Other constituents
Water

34.62 g

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated usingUS recommendations for

adults.
Source: USDA Nutrient Database

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.[51] Chickpeas
are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium,
phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B,
and folate. Phytochemicals include beta-carotene.[52] Falafel is high in soluble fiber, which has been
shown to be effective in lowering blood cholesterol.[53][54]
Falafel can be baked to reduce the high fat content associated with frying. [29][50] Although baking alters
the texture and flavour, it is a preparation technique often recommended to people suffering from
such health problems as diabetes.[55]

World records[edit]
Largest falafel ball[edit]
The current record, 74.75 kg (164.4 lb), was set on 28 July 2012 in Amman, Jordan.[56] The previous
record was 23.94 kg (52.8 lb), 1.17 m in circumference and 0.3 m in height, set at the Santa Clarita
Valley Jewish Food and Cultural Festival (USA), at the College of the Canyons in Valencia,
California, USA, on 15 May 2011.[57]

Largest serving of falafel[edit]

The record, 5,173 kg (11,404 lb 8 oz), was set by Chef Ramzi Choueiri and the students of Al-Kafaat
University (Lebanon) in Beirut on 9 May 2010.[58]

References[edit]
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2.

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External links[edit]
Look up falafel in
Wiktionary, the free
dictionary.
Wikibooks has a book on
the topic
of: Cookbook:Falafel
Wikimedia Commons has
media related to Falafel.

New York Times Recipe of the Day for February 12, 2008

Safaa Cuisine Safaa Cuisine Felafels

Chickpea and Walnut Falafel Recipe derived from the traditional

Middle Eastern Falafel preparation
[show]

Legume dishes
[show]

Cuisine of Cyprus

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