World Cuisines

Falafel

Israel

The chickpea croquette at the heart of the Israeli street table — crisp, herb-green inside, tucked into pita with salads, tahini and pickles.

What it is

The chickpea croquette at the heart of the Israeli street table — crisp, herb-green inside, tucked into pita with salads, tahini and pickles. Ingredients: dried chickpeas (never canned), onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, sesame (optional), pita, tahini sauce, Israeli salad, pickles, fries. Recipe: 1) Soak chickpeas 24 hours; drain. 2) Grind raw with herbs, onion and spices to a coarse, sandy crumb. 3) Rest; add baking soda. 4) Form balls and fry at 180°C until deep mahogany. Serve: immediately, in warm pita with chopped salad, tahini and amba or hot sauce. Flavor: crunchy crust, fluffy herbal centre. History: falafel rose from Egypt (fava-bean ta'ameya, likely Coptic in origin) and spread through the Levant; in Israel it became the national street food of the young state, carried by Yemenite and other Jewish and Arab vendors alike. See also: Hummus, Sabich.

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