Many will agree that falafel is Israel’s national food, no matter Jews or Arabs – but what is clear, is that it is Israeli.
However, this is not precise. The falafel was originated in Egypt, and was made from ful (a kind of green bean). I am comforted that the Israelites who had walked for 40 years in the desert in the time of the bible from Egypt to Israel, before the glorious journey they had spent several decades in Egypt, and so I have no doubt in my mind that this snack had undergone a Jewish touch.
Over time, lucky me and many others who are “G6PD”, this dish has been reincarnated and today it is made from chickpeas.
I regularly consume these magical grains in all possible ways. I have already written about their nutritional benefits, and their many virtues that I have listed in the fantastic hummus recipe.
So after we have eaten a wonna-be falafel here, we had a craving for the real thing.
Disclosure: I have never liked eating falafel in a pita. It is empty calories, and I prefer to eat falafel as it is and dip it in hummus and tahini.
Put the chickpeas In a big bowl cover with a lot of water and leave for overnight- chickpeas almost double their capacity, so use a big bowl and fill it with a lot of water. Take a pot (8 inch) and fill one third of it with oil and heat. Meanwhile, grind all the ingredients in a food processor and mix well; wet your hands and form small balls. Make sure that the oil is very hot and insert one falafel ball into it; if it starts to fry straight, then the oil is hot enough, and you can add more balls. If there is still no visible reaction, and the oil is not hot enough, wait a little longer until the oil gets hotter. Fry on both sides until brown and put in a strainer on a plate for the oil to drizzle. Serve with tahini, hummus and Turshi. Bon appetite ?
Falafel- The Israeli Healthiest Snack
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