When you think of Mediterranean dishes, one that immediately comes to mind is probably falafel. Made from ground chickpeas, fava beans, or a mixture of the two, falafel is typically served as deep-fried balls or patties. Some prefer to eat their falafel alone for a tasty snack and others like it with all of the fixings, including pita, salad, and tahini-based sauces. No matter how you take yours when you visit your favorite falafel restaurant, all falafel has the same fascinating — and slightly controversial — history.
Falafel’s Origins
While the exact origins of falafel are unknown, there are many popular theories. Most of these theories agree that falafel was developed in Egypt. However, the subject of when and by whom is rather contested. Some maintain that it dates back about 1,000 years to the Egyptian Copts, who brought it with them from the Middle East. Others say that falafel can from India in the 6th century.
One of the more accepted theories places the invention of falafel in more modern times, in the late 19th century. This is about the time when the dish started appearing in Egyptian literature, right after the British occupation in 1882. According to this theory, British officers enjoyed fried vegetable croquettes when they were in India and asked their Egyptian cooks to prepare a version with local ingredients.
It is believed that falafel first emerged in Alexandria, the principal port of Egypt and the city with the largest concentration of European troops. Unlike many of the popular versions served in today’s falafel restaurants, this first falafel was made with fava beans. As the name for fava beans in Egyptian is ful, it is believed that the word falafel comes from these original Mediterranean recipes.
Falafel Disputes
Despite plenty of evidence pointing to falafel originating in Egypt, a number of other countries claim falafel as their own. Israel is perhaps the most steadfast in its claim, even advertising falafel as one of their national dishes and putting it into songs. However, it is almost certain that falafel spread from Alexandria to Jewish communities in Palestine. These communities integrated the dish into their own cuisine, but it was still not widely accepted.
In 1948, Israel became an independent state. Jewish people from Yemen, Turkey, and North Africa soon starting immigrating to Israel, bringing with them a taste for falafel, which had already successfully spread to their countries from Egypt. After falafel’s popularity exploded in Israel, it began to spread to Europe and the United States in the late 20th century as immigrants brought a bit of home with them to their new countries.
While other countries — such as Palestine, Lebanon, and Yemen — dispute Israel’s claim and name falafel as their own, what isn’t disputed are the health benefits of Mediterranean food. For instance, the Mediterranean diet can help improve glycemic control and protect against type 2 diabetes. To see these healthy perks at the best falafel restaurant around, order online or visit Aladdin today.
It is believed that falafel first emerged in Alexandria, the principal port of Egypt and the city with the largest concentration of European troops. Unlike many of the popular versions served in today's falafel restaurants, this first falafel was made with fava beans.
Nobody knows for sure where the first falafel was made. Some food historians think they came from Egypt, while others point to India where chickpeas are very popular. It is likely that Turkish and Arab traders brought the dish westward into the Middle East.
The first and most widely accepted claim is that it came from Egypt around 1000 years ago, brought by Egyptian Copts. The other theory is that it actually came from India in the 6th century. In 1882 the British occupied Egypt, by coincidence falafel started featuring in Egyptian literature at that time.
Falafel are deep-fried balls or patties made from chickpeas or fava beans, sometimes both, plus fresh herbs and spices. Falafel is a popular Middle Eastern street food sold from vendors or fast-casual spots in countries such as Egypt, Syria, Lebanon, Turkey and Israel, where it's the national dish.
While there's debate as to the origins of broad beans, most modern historians tend to agree that falafel was indeed likely born in Egypt. It has been traced to the country's Coptic Christians, who used it to replace meat during Lent.
It is believed that falafel first emerged in Alexandria, the principal port of Egypt and the city with the largest concentration of European troops. Unlike many of the popular versions served in today's falafel restaurants, this first falafel was made with fava beans.
There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.
Falafel became popular among vegetarians and vegans as an alternative to meat-based street foods. While traditionally thought of as being used to make veggie burgers, its use has expanded as more have adopted it as a source of protein.
Origin of falafel1. First recorded in 1950–55; from Levantine Arabic falāfil, plural of filfil “pepper”; possibly from Persian pilpil, from Sanskrit pippalī “long pepper,” or from Aramaic pilpāl “small round object, peppercorn”; pepper ( def )
If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).
Researchers have found that falafel has many health benefits. It is high in fibre as it contains vegetables, legumes (beans, chickpeas, or almonds), and olive oil, all of which can help people stay healthy and maintain an optimal weight while reducing their risk of diabetes, heart disease, and blood pressure.
Why are chickpea falafels green? Falafel lovers will tell you that authentic falafels should be crispy (deep-fried) and green on the inside. That green color comes from fresh herbs like cilantro and parsley. These green falafels are green through and through and also include those fragrant fresh herbs.
The dish most likely originated in Egypt. It has been speculated that its history may go back to Pharaonic Egypt. However, the earliest written references to falafel from Egyptian sources date to the 19th century, and oil was probably too expensive to use for deep frying in ancient Egypt.
Falafel lovers will tell you that authentic falafels should be crispy (deep-fried) and green on the inside. That green color comes from fresh herbs like cilantro and parsley. These green falafels are green through and through and also include those fragrant fresh herbs.
If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).
Both chickpeas and fava beans provide various vitamins and minerals that are crucial for our health. These include vitamin B6, manganese, copper, folate, magnesium, iron, phosphorus, and zinc. Plus, you also get trace amounts of other B-vitamins and minerals.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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