The Secrets Behind the Most Popular Arab Food in the World
Nur Watad/ Arab America Ambassador Blogger
Served often as a mezza/hordeurve, a full meal course, as street food, or as a main dish, falafel reaches mass popularity all over the world as one of the most favorite Arab foods.
Falafel is a traditional Arab food found all over the Sham (Greater Syria) and Arab African countries, which mainly includes Egypt. It’s history however, is disputed as the original creation of falafel is controversial and apparently unknown.
Some Arab Middle Easterners claim that the origin of falafel took place on Palestinian land thousands of years ago. Surely enough, everywhere in Palestine, whether sold as street food on little carts that park its old streets, or all over its cities’ restaurants and homes, falafel’s smell never really ceases to permeate the atmosphere.
The controversy associated with the well known food surrounds Israelis claiming that falafel was their own creation. Surely enough, Israel has adapted to this belief and have created their own falafel carts and included it in their restaurants’ menus.
Even today, when searching ‘falafel recipe’ on Google, Israeli blogs appear with their own recipes. Other than falafel, Israel also claims that hummus and shawarma originated with them.
Aside from these two beliefs, another common theory is that falafel originated in Egypt and/or Lebanon thousands of years ago, and slowly made its way to Middle Eastern countries. Nowadays, it is extremely popular and is often seen as a main dish or side course meal in Arab restaurants. It has become so popular, in fact, that it can be found all across the world, with each region adding their own authentic spin to the originally Arab food.
Although falafel seems simple to prepare, that really isn’t the case; in fact, it’s rather difficult to prepare. Not everyone can make it, which is why well prepared falafel may help restaurants gain popularity very quickly.
Falafel is served as a deep-fried vegetarian ball made from ground chickpeas in Palestine, Syria, Lebanon, and Jordan. The West has also adapted to this version. Other main ingredients alongside the chickpeas include, onions, garlic, parsley, and hot pepper. The Egyptian recipe includes fava beans instead of chickpeas.
In Palestine, and commonly in Middle Eastern countries, falafel is served in a pita bread or in a flat bread more known in the Arab world as Arab bread. It’s always topped with salads, pickles, and most importantly tahini (sesame paste).
Falafel is found in many North American restaurants and streets, sold out of trucks in DC and New York, served on pita (Arab) bread. Moreover, some European countries have adapted to this appetizer as well, especially Germany, where a large number of Arabs reside.
Falafel has gained immense popularity amongst vegetarians and vegans, and is favored as an alternative to meat based street food. It has always been sold in Middle Eastern grocery stores as a powder to which water is added, patted, and deeply fried.
Most recently, the frozen falafel balls can be spotted at Costco and even Korean and other ethnic stores in North America; in addition, packages of it are often found in health food stores. Furthermore, it is seen on menus in non-Middle Eastern restaurants as alternative for vegetarians/vegans.
Another popular way Falafel is served is with hummus, both sharing similar ingredients in their creation. Usually, this would be served as a mezza in Middle Eastern restaurants.
Although falafel has reached countries all over the world and has been tasted and loved by many foreigners, Middle Easterners continue to excel in its preparation and presentation.
Whether sold on the old streets of Yaffa, Akko, Jerusalem, and other cities all over Lebanon, Syria, Egypt and Jordan, falafel is and will remain the pinnacle of traditional Arab foods ever created.
RECIPE
(http://www.food.com/recipe/falafel-middle-east-palestine-322589)
- Soak the chickpeas overnight. Drain.
- Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
- When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
- Fry in deep hot oil until light brown and crisp.
- Serve hot with tomato slices in Arab bread (pita) in the form of a sandwich. Add to the sandwich tahina sauce and slices of pickled cucumbers.
- *The falafel batter can be frozen. Thaw and add baking soda just before frying.