 Falafel
is a fried ball or patty of spiced field
beans or chickpeas, dating back to Biblical
times and originating somewhere on the
Indian subcontinent. Falafel is today eaten
in India as well as in Pakistan and the
Middle East. It is traditionally served with
a yoghurt sauce, as a sandwich in pita
bread, or as an appetizer.
Though its origin is uncertain, it is
believed by some that it originally came
from India, where it was made with spiced
soured bread. The word "falafel" comes from
the Arabic word فلفل (filfil), meaning
pepper, and probably ultimately from
Sanskrit pippalī. Falafel (at least the
Middle Eastern style) is made from field
beans, chick peas or any combination of the
two. The Egyptian variation exclusively uses
field beans, while other variations may
exclusively use chick peas. What makes
falafel different from many other bean
patties is the beans are not cooked prior to
use. Instead they are soaked, possibly
skinned, then ground with other ingredients
and deep fried.
Recent culinary trends have seen the triumph
of the chickpea falafel over the field bean
falafel. Chickpea falafels are served across
the Middle East, and popularized by
expatriates of those countries living
abroad.
In Israel, falafel (along with the hummus)
is sometimes referred to as "Israel's
National Snack" (though some people claim it
does not actually originate in Israel).
Falafel
(Arabic: فلافل or طعمية; Hebrew: פלאפל) |
