• Home
  • About
    • Who We are
    • Affiliates
    • Disclosures & Guidelines
    • FAQs
    • Privacy Notice
  • Funding Your Travels
    • Banking on the Road
    • Credit Cards in Our Wallet
    • Spending
  • Contact
    • Media
    • Submission Guidelines
    • Partnership Opportunities

i should log off

log off and live!

  • Travel & Planning
    • Travel Reflections
      • Good, Bad & Ugly
      • Re-Entry
    • Travel Resources
      • Travel Tips
      • Travel Bloggers
    • Reviews
      • Gear
      • Operators
      • Travel Clothing
    • Travel Gear
      • Cameras
      • Danny’s Clothes
      • Electronics
      • Health & Hygiene
      • Jillian’s Clothes
      • General Gear
  • Destinations
    • Travel Guides
    • Africa
      • Egypt
      • Ethiopia
      • Lesotho
      • Kenya
      • Malawi
      • Morocco
      • Mozambique
      • Namibia
      • South Africa
      • Sudan
      • Swaziland
      • Tanzania
      • Uganda
      • Zimbabwe
    • Asia & Oceania
      • Armenia
      • Cambodia
      • China
      • Georgia
      • India
      • Kazakhstan
      • Laos
      • Thailand
      • Turkey
      • Uzbekistan
      • Vietnam
    • Caribbean
      • Antigua
      • Cuba
      • Jamaica
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Honduras
      • Nicaragua
      • Panama
    • Europe
      • Armenia
      • Austria
      • Belgium
      • Czech Republic
      • France
      • Georgia
      • Germany
      • Hungary
      • Italy
      • Spain
      • Turkey
    • North America
      • Canada
      • Mexico
      • USA
    • Middle East
      • Egypt
      • Israel
      • Jordan
      • Oman
      • Turkey
    • South America
      • Argentina
      • Brazil
      • Bolivia
      • Chile
      • Colombia
      • Ecuador
      • Peru
      • Uruguay
  • Weekend Adventures
    • Cycle
      • Pastimes
        • Beer & Wine
        • Books
        • Cooking
        • History & Culture
    • Dive & Snorkel
    • Hike
    • Trek
    • Whitewater
  • Photos
    • Photo of the Day
  • Family Travel
You are here: Home / Destinations / Middle East / Egypt / Foodie Friday: Falafel

Foodie Friday: Falafel

June 4, 2010 By Jillian

Sold as a street side snack falafel is as common as coca cola in the middle east.  Deep fried balls usually made from chickpeas, falafel can be served alone, with fuul or stuffed into a pita with fresh vegetables and salads.  In Sudan the falafel or t’amiyya was made of fava beans and was served alone or as an addition to fuul.  It was mostly plain in flavor and texture.  In Egypt we started to see falafel in pita with some salad and sometimes a tahini based sauce.  In Jordan we started seeing falafel topping bars, but it wasn’t until Israel that we had the full on falafel sandwich with chips, sauces, pickles and salads.  So its deep friend, but actually falafel is packed with lots of vitamins, fiber and iron making it also relatively good for you!

I’m sure everyone’s tried falafel before given how popular it is worldwide (we even had it in Mexico!), so I’ll just leave you all with a recipe from Tyler Florence on the Food Network:

Ingredients

  • 2 cups dried chickpeas, picked through and rinsed
  • 1 teaspoon baking powder
  • 1 small onion, coarsely chopped
  • 6 garlic cloves, smashed
  • 1 tablespoon cumin seeds, toasted and ground
  • 1 tablespoon coriander seeds, toasted and ground
  • 1/4 teaspoon red pepper flakes
  • 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
  • 1 handful fresh cilantro, leaves coarsely chopped
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 8 warm pita bread, store bought or homemade recipe follows
  • Tahini Sauce, recipe follows
  • Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don’t stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don’t split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Filed Under: Egypt, Food, Headline, Israel, Jordan, Middle East Tagged With: foodiefriday, recipe

About Jillian

I'm an adventurer and a fun loving spirit. I'll do almost anything once for the experience, well within reason. I love mountain biking, hiking and swimming. I compete in adventure races, but I'm also a complete nerd and love to read. I try to live my life without regrets, in the words of Ferris Bueller, "Life moves pretty fast. If you don't stop and look around once in a while, you could miss it. "

Comments

  1. JR Riel says

    June 6, 2010 at 2:43 am

    I’ll take mine stuffed into a pita with vegetables and stuff, oh and does it come with sauce?

    Great post on some delicious looking dishes. I wish I was there to try it out myself. Thanks!

  2. Jillian says

    June 7, 2010 at 3:03 pm

    @JR- you’re indulging in asian noodles, I’m jealous of you!

  3. JR Riel says

    June 7, 2010 at 8:48 pm

    Yeah, but you know how it goes, the noodles are always slurpier on the other side…or is it the chickpea dough is always softer on the other side?

    • Jillian says

      June 12, 2010 at 4:15 pm

      Haha. Slurpier?

Connect With Us

  • Email
  • Facebook
  • Flickr
  • Pinterest
  • RSS
  • Twitter

Featured Posts

Our Bucket List
How We Travel For Free
$ Travel Tips

Recent Comments

  • Barbara on Kayaking Kauai’s Na Pali Coast
  • Lori Hubbard on Review: Eneloop Batteries and Charger
  • TK on The Trouble with Philadelphia

Banking on the Road

It can be very hard to keep track of your finances while you're on the road long-term. Be sure to check out how we took care of our finances while traveling and feel free to email us any questions you have.

Adventure Guides

Torres Del Paine
China Adventure
Uzbekistan Overland
Egyptian Odyssey
Malaria
Argentina Adventure
DIY African Safari
South Africa Guide
Bolivia by Bus
How-To African Visas

[footer_backtotop]

Copyright 2008-2015 · All Rights Reserved · Contact I Should Log Off · RSS · Partner With Us · Privacy