Falafel is one of the most common street foods and family staples in the Middle East. And it’s enjoyed around the world!
So what’s inside this Levantine vegetarian snack?
Chickpeas and Falafel spices: coriander, cumin, cinnamon, black pepper, onion powder, garlic powder. The most common add-ons are pickled turnip, fresh vegetables, and tarator sauce (sesame seed paste aka tahini with fresh lemon juice and garlic).
You can make them yourself by following this falafel recipe or you could just buy the box by Al Wadi, add some water to the mix and fry, oven bake or grill the patties! I am a fan of Al Wadi Al Akhdar and the products that they offer, so they’re a good place to start your homemade falafel journey – they’re a well-known market leader in the Lebanese specialties category in Lebanon.
With so many different cultures claiming its invention as their own, despite all the claims, the world-renowned dish was most probably developed in Egypt. When and by whom? That’s still unknown and up for debate. But let’s not get into that.
We’re going to discuss its versatility.
In a wrap (the best kind)
When was the last time you bit into a falafel wrap? The crunch of the fried croquette, the warmth, the flavour, the freshness of the vegetables, the spices, that creamy tangy tahini dressing… You want one right now, don’t you?
On its own!
Some prefer to eat their falafel alone as a snack without any fixings.
On a platter
A few falafels with a drizzle of tarator sauce, a spoonful (or 10) of creamy hummus, smoky moutabbal (متبل) and other yummy mezze dishes.
In a salad
Because falafel can also be baked or grilled, it can definitely be incorporated in a healthy diet!
