It is … Falafel is a common dish eaten throughout the Middle East. [28] The previous record was 23.94 kg (52 lb 12 1⁄2 oz), 1.17 m (3 ft 10 in) in circumference and 0.3 m (1 ft), set at the Santa Clarita Valley Jewish Food and Cultural Festival (US), at the College of the Canyons in Valencia, California, US, on 15 May 2011. [4][5], Falafel is known as taʿmiya (Egyptian Arabic: طعمية‎ ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt and Sudan. "But in the more conservative cities of the south, so in Minya or Asyut for example, which never really had a significant Jewish population and has remained relatively Coptic, falafel has always been made from broad beans.”. [1][49], The current record, 74.75 kg (164 lb 12 3⁄4 oz), was set on 28 July 2012 in Amman, Jordan. Hippo Falafel‘s fare is organic and gluten-free; perfect for vegetarians, vegans or healthy foodies. Instead they are soaked, possibly skinned, then ground, a small quantity of onions, parsley, spices (including cumin), and bicarbonate of soda are added. “I’d say it’s Israeli, but maybe Lebanese. You probably are thinking it must have originated in Israel, but you would be wrong. In some places, a simple food processor is used, so the texture is more smooth and it is less crunchy. If you are looking for falafel to enjoy around Tel Aviv, you have plenty of options. There, hummus (chickpeas pureed with tahini) is rarely used as a condiment, the usual sauce is tahini (sesame seed paste) thinned with water and lemon. Today, falafel is served on almost every other street in Israel; it’s like the American Starbucks for Israeli cuisine. [9] A common theory is that the dish originated in Egypt,[10] possibly eaten by Copts as a replacement for meat during Lent. This can be done by hand or with a tool called an aleb falafel (falafel mould). Today, falafel is served on almost every other street in Israel; it’s like the American Starbucks for Israeli cuisine. The origin of falafel is unknown and controversial. [28][29], In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants. Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Don’t be put off by the line of people waiting, it goes quickly, and lining up is worth it for great Israeli falafel. Falafel was originally made with fava beans and continues to be made this way in Egypt and other Arab countries, but Israeli falafel is almost universally made from chickpeas. The dish originally came from Egypt. “A falafel sandwich will always just be a ball of chickpeas and beans,” says David. So food for the hundreds. Some add onions, parsley, paprika and sesame seeds to it. [54], 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.[55]. [19] The Egyptian variety uses only fava beans.[43]. You can’t go to Israel and not enjoy a delicious deep-fried ball of chickpeas. Let’s just say Israeli-Lebanese,” says Elon, the manager of King Falafel. But when in the US and North Europe, is it usually made by ex-Israeli’s, Lebanese, Egyptians or Turks. The modern interior of Bar Falafel Bro doesn’t reveal its Lebanese origin. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. Because of this easy and fast recipe, falafel became a common street food in the Middle East. The fritters are now found around the world as a replacement for meat[1] and as a form of street food. Though the dish is now undeniably a huge part of Israeli culture, its origins aren’t clear. Sesame seeds may be added to the balls before they are fried; this is particularly common when falafel is served as a dish on its own rather than as a sandwich filling. Well, there is that theory about how the ancient Jews invented falafel during their slavery in Egypt, and brought it back with them to the holy land. Could that be the determining factor in narrowing down the origin? 33 views. Today, it is a popular form of fast food in the Middle East, where it is also served as a mezze. Falafel (or felafel) ( / fəˈlɑːfəl /, /- ˈlæf -/; Arabic: فلافل ‎) is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. [9][14] Later, it was adopted by early Jewish immigrants to Palestine. When I was in Israel several years ago I loved how the hummus was served and the healthy portions were welcome. [7] Falafel became so popular that McDonald's for a time served a "McFalafel" in its breakfast menu all over Egypt. When it is greener, it usually means there’s a lot of coriander in it. Israeli’s were also the first to spread it to Europe and the US, somewhere around the early 1970’s. There are those who will say it’s Egyptian, others will say its Lebanese and others will say it is Israeli. Maybe some with more chickpeas than chives, or with more spices. Outside the Middle East, pita bread is often used as a pocket and stuffed with the different ingredients; in Arab countries a round khubz bread, 'eish' in Egypt, is halved, and the two resulting round pieces are used to create a cigar-shaped wrap. Whatever it’s from the Middle East,” says Yumi, the manager of a popular falafel stand in Paris. [40] The dish is usually made with chickpeas in Syria, Lebanon, Jordan, Israel and Palestine. Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. [16], Falafel grew to become a common form of street food or fast food in Egypt as well as the Levant. [19] Spices such as cumin and coriander are often added to the beans for added flavor. Other variations may contain only chickpeas. Even if I were to say I’m 100 percent convinced its Lebanese, it wouldn’t make a difference, but I don’t believe that because, well it’s just very Mediterranean.”. Hummus (/ ˈ h ʊ m ə s /, / ˈ h ʌ m ə s /; Arabic: حُمُّص ‎, 'chickpeas'; full Arabic name: ḥummuṣ bi-ṭ-ṭaḥīna Arabic: حمص بالطحينة ‎, 'chickpeas in tahini') is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. In English, it is first attested in 1941. For the film, see, CS1 maint: multiple names: authors list (, Last edited on 26 November 2020, at 23:14, "Falafel: healthy Middle Eastern hamburgers capture the West", "A History of the Mideast in the Humble Chickpea", "Lebanon turns up the heat as falafels fly in food fight", "Jordan earns Guinness record for world's largest falafel", "Jordan sets the record for world's largest falafel", "New Ways with Falafel: The Middle Eastern favorite has evolved from a high fat sandwich stuffer to a low fat meal magician", "The world's best falafel recipe comes from Egypt", "For the Best Falafel, Do It All Yourself", "Fava Beans, Levodopa, and Parkinson's Disease", "The Long History of the Mysterious Fava Bean", https://en.wikipedia.org/w/index.php?title=Falafel&oldid=990863973, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 November 2020, at 23:14. In the middle-east, it is eaten inside a pocket pita bread, mainly with vegetable salad and tahini. I was born in Beirut and in Beirut it’s really the chance to go to the small businesses and grab a falafel sandwich which is very popular in the working-class neighbourood of Bourj Hammoud.”. Have a smooth or grainy texture, and be eaten inside a pita or a Turkish bread. The origin of falafel is unknown and controversial. A popular street food in Israel, falafel has also made a name for itself in America. [1][27][30][31] Today, the dish is a common and popular street food in many cities throughout North America. "When one talks about falafel, it is about rolling the batter, which is made from broad beans, into balls which are then thrown into oil, creating a crust. Beginning in the 1950s, falafel was made popular by the Yemeni Jews, as they began serving falafel balls in pita. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. [16], Falafel grew to become a common form of street food or fast food in Egypt as well as the Levant. Soaked bread and baking soda are often used to make it more airy. [40] The dish is usually made with chickpeas in Syria, Lebanon, Jordan, Israel and Palestine. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. But, for me, it remains international; a Mediterranean dish. In English, it is first attested in 1941. I found a few people devouring their falafel and asked them why they came to rue des Rosiers: Julie, from Paris “For me, it’s the best place for falafel.”, Zanthy, an Australian tourist: “I have had falafels all over the place; this is definitely on the higher scale of falafels.”. Herbs, spices, and onion relatives are commonly added to the dough. In certain Middle Eastern countries, such as Egypt, falafel is also eaten for breakfast. I very much enjoy hummus in all its different varieties (i.e. “That’s the well-known tahina sauce which accompanies the sandwich and the ingredients inside it, like fresh mint, turnip and in addition to that, in Lebabon, we always have a hot pepper on the side. https://simple.wikipedia.org/w/index.php?title=Falafel&oldid=7108047, Pages needing to be simplified from April 2012, Articles with unsourced statements from December 2008, Creative Commons Attribution/Share-Alike License.