Falafel

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This article is about the Middle Eastern food. For the film, see Falafel (film).
Falafel
Spherical fritters in a bowl
Falafel balls
Origin
Region or state Believed to have originated in Egypt before spreading north to the Levant
Details
Course Street food
Serving temperature Hot
Main ingredient(s) Fava beans or chickpeas
Variations Served alone or as a sandwich

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎, [falaːfil] ( listen)) is a deep-fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food.

Contents

[edit] Etymology

The word falafel can refer to the fritters themselves or to sandwiches filled with them.[1] Some sources trace the name to the Arabic word falāfil (فلافل) is the plural of filfil (فلفل) which means "pepper"--probably from the Sanskrit word pippalī (पिप्पल) which means "long pepper".[2] A Coptic origin has recently been proposed from Pha La Phel "Φα Λα Φελ" 'of many beans'.[3] The word has now spread to the rest of the world. In English, it is first attested in 1941.[4][5]

Falafel is known as ta'amiya (Egyptian Arabic: طعمية ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt, with the exception of Alexandria, as well as in Sudan. The word is derived from a diminutive form of the Arabic word ṭaʻām (طعام, "food"); the particular form indicates "a unit" of the given root in this case Ṭ-ʕ-M (ط ع م, having to do with taste and food), thus meaning "a little piece of food" or "small tasty thing".[6][7][8]

[edit] History

The origin of falafel is unknown and controversial.[1] A common theory is that the dish originated in Egypt,[9] possibly eaten by Copts as a replacement for meat during Lent.[10][11] As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East.[12] The dish later migrated northwards to the Levant, where chickpeas replaced the fava.[13][14] It has also been theorized to a lesser extent that falafel originated during Egypt's Pharaonic Period[15] or in the Indian subcontinent.[9][16] In modern times, falafel has been considered a national dish of Egypt[17] and of Israel.[18][19]

A pita filled with vegetables and fritters on a plate
Falafel sandwich

[edit] Middle East

Falafel grew to become a common form of street food or fast food in the Middle East.[20] The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.[7] Falafel became so popular that McDonald's now serves a "McFalafel" in some countries.[21] It is still popular with the Copts, who cook large volumes during religious holidays.[22] Debates over the origin of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.[13]

While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin.[1][13] Later, it was adopted by early Jewish immigrants to Palestine.[23] Due to its being entirely plant based, it is considered parve under Jewish dietary laws and gained acceptance with Jews because it could be eaten with meat or dairy meals.[24] Falafel is now an iconic part of Israeli cuisine and often referred to as a national dish.[23] This has led to resentment by Palestinians and assertions of copyright infringement by the Lebanese Industrialists' Association.[13][14][25]

On May 9, 2010, in Beirut, more than 300 Lebanese chefs prepared 5,173 kilograms (11,400 lb) of falafel mixture. A Guinness World Records representative was present to record the feat.[26] On May 21, 2010, an Israeli chef in New York set a world record for the largest falafel ball, weighing in at 10.9 kilograms (24 lb) and with a circumference of more than a meter (3.3 ft); it was reported the ball is expected to enter the Guinness Book of World Records.[27] This record was broken by a 23.94kg (52.8 lb) falafel made by chefs at the Santa Clarita Jewish Festival on May 15, 2011.[28]

[edit] North America

In North America, prior to the 1970s, falafel was found only in Middle Eastern and Jewish neighborhoods and restaurants,[29][24][30][31] and also eaten by vegans, who used it as a meat analogue.[citation needed] Today, the dish is a common and popular street food in many cities throughout North America.[32][33][34]

[edit] Vegetarianism

Falafel has become popular among vegetarians and with those in the vegan movement, where it is celebrated as an alternative to meat-laden street foods,[30] and is now sold in prepackaged mixes in health-food stores.[35] While traditionally thought of as being used to make veggie burgers,[36] its use has expanded as more and more people have adopted it as a source of protein.[37] A versatile ingredient, it has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.[38][39]

Today, falafel is eaten all over the world.[40]

[edit] Preparation and variations

A man in a restaurant kitchen making fritters
A man using an aleb falafel while frying falafel

Falafel is made from fava beans or chickpeas, or a combination of the two. The use of chickpeas is predominant in most Middle Eastern countries.[41] The dish is usually made with chickpeas in Israel, Jordan, Lebanon and Syria.[22][42] Palestinians and Yemenite Jews in Jerusalem have historically prepared falafel only from chickpeas.[43] This version is the most popular in the West.[22] The Egyptian variety uses fava beans.

The beans are not cooked prior to use. Instead they are soaked with baking soda, then ground together with various ingredients such as parsley, scallions, and garlic.[22] Spices such as cumin and coriander are often added to the beans for added flavor.[44] The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel.[6][41] The mixture is then deep fried.

When not served alone, falafel is often served with unleavened bread[45] when it is wrapped within lafa or stuffed in a hollow pita.[46] Tomatoes, lettuce, cucumbers, and other garnishes can be added.[47] Falafel is commonly accompanied by tahini.[22]

[edit] Nutrition

Nutritional value per 100 g (3.5 oz)
Energy 1,393 kJ (333 kcal)
Carbohydrates 31.84 g
Fat 17.80 g
Protein 13.31 g
Water 34.62 g
Vitamin A 13 IU
Thiamine (vit. B1) 0.146 mg (13%)
Riboflavin (vit. B2) 0.166 mg (14%)
Niacin (vit. B3) 1.044 mg (7%)
Pantothenic acid (B5) 0.292 mg (6%)
Vitamin B6 0.125 mg (10%)
Folate (vit. B9) 78 μg (20%)
Vitamin B12 0.00 μg (0%)
Calcium 54 mg (5%)
Iron 3.42 mg (26%)
Magnesium 82 mg (23%)
Manganese 0.691 mg (33%)
Phosphorus 192 mg (27%)
Potassium 585 mg (12%)
Sodium 294 mg (20%)
Zinc 1.50 mg (16%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.[48] Chickpeas are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate. Phytochemicals include beta-carotene.[49] Due to its nutrition profile, falafel is often recommended for use in weight control programs.[citation needed] It is also high in soluble fiber, which has been shown to be effective at lowering blood cholesterol.[50][51]

Falafel can be baked to reduce the high fat content associated with frying.[30][47] Although baking alters the texture and flavor, it is often a recommended preparation technique for people suffering from health problems like diabetes.[52]

[edit] References

  1. ^ a b c Petrini, Carlo; Watson, Benjamin (2001). Slow food : collected thoughts on taste, tradition, and the honest pleasures of food. Chelsea Green Publishing. p. 55. ISBN 9781931498012. http://books.google.com/books?id=KVf94-rwpJ8C&lpg=PP1&dq=Slow%20food:%20collected%20thoughts%20on%20taste,%20tradition,%20and%20the%20honest%20pleasures%20...%20By%20Carlo%20Petrini,%20Benjamin%20Watson&pg=PA55#v=onepage&q&f=false. Retrieved February 6, 2011. 
  2. ^ Isaac E. Mozeson (September 2002). The Word: The Dictionary That Reveals the Hebrew Source of English. SP Books. p. 123. ISBN 978-1-56171-942-6. http://books.google.com/books?id=iK1i2qtYBTIC&pg=PA123. Retrieved 12 October 2011. 
  3. ^ Makar, Adeeb B. (2001). The Abbreviated Coptic-English Dictionary. Hayward, Calif.: St. Mina Monastery Press. p. 185. ISBN 977-5908-10-X. https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B3CJ007qiTIjNTAyNTY3ZmQtNjRiMC00ZDFjLTk2MzItNGVlNjMwYzU3MjQ3&hl=en_US&pli=1. "Φαλαφελ (fåˈlåfālˈ) m. Falafel. (lit. that which has lots of beans). See Φα, Λα, Φελ." 
  4. ^ Joseph Williams McPherson, The moulids of Egypt, 1941 Google Books
  5. ^ Oxford English Dictionary, 2nd edition s.v. 'felafel' has a 1951 quote
  6. ^ a b Davidson, Alan; Jaine, Tom (2006). The Oxford companion to food (2 ed.). Oxford University Press. p. 287. ISBN 9780192806819. http://books.google.com/?id=JTr-ouCbL2AC&pg=PA287&dq=falafel&cd=8#v=onepage&q=falafel. Retrieved April 27, 2010. 
  7. ^ a b Habeeb, Salloum (April 1, 2007). "Falafel: healthy Middle Eastern hamburgers capture the West.". Vegetarian Journal. http://www.accessmylibrary.com/coms2/summary_0286-30704219_ITM. Retrieved February 16, 2010. 
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  20. ^ Kelley, Leigh (January 28, 2010). "Dining with a Middle Eastern flair". Times-News. http://www.blueridgenow.com/article/20100128/NEWS/1281035/1042?Title=Dining-with-a-Middle-Eastern-flair-&tc=ar. Retrieved February 10, 2010. 
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  25. ^ Nahmias, Roee (June 10, 2008). "Lebanon: Israel stole our falafel". Ynet News. http://www.ynetnews.com/Ext/Comp/ArticleLayout/CdaArticlePrintPreview/1,2506,L-3605773,00.html. Retrieved February 11, 2010. 
  26. ^ "Lebanese chefs load up with falafel for Israel food fight". AFP. May 9, 2010. http://www.google.com/hostednews/afp/article/ALeqM5iNAAANvSJ3yjvFu5IN9VfXsSkxCQ. Retrieved February 6, 2011. 
  27. ^ "Israeli chef rolls into the record books with largest falafel ball". Haaretz. May 22, 2010. http://www.haaretz.com/news/national/israeli-chef-rolls-into-the-record-books-with-largest-falafel-ball-1.291520. Retrieved February 6, 2011. 
  28. ^ 50-pound falafel sets world record at Jewish Food and Cultural Festival, Dana Bartholomew, Daily News, 05/15/2011. http://www.dailynews.com/ci_18070176 Accessed: 2011-05-17
  29. ^ Charles Perry, "Middle Eastern Influences on American Food" in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink, ISBN 0195307968, p. 384
  30. ^ a b c Grogan, Bryanna Clark (July 2003 edition). "Falafel without fat". Vegetarian Times. pp. 20, 22. ISSN 0164-8497. http://books.google.com/books?id=LwcAAAAAMBAJ&pg=PA20&dq=%22Falafel+Without+the+Fat%22#v=onepage&q=%22Falafel%20Without%20the%20Fat%22&f=false. Retrieved February 23, 2011. 
  31. ^ Curtis IV, Edward (2010). Encyclopedia of Muslim-American History, Volume 1. Infobase Publishing. p. 207. ISBN 9780816075751. http://books.google.com/books?id=owZCMZpYamMC&lpg=PA207&dq=falafel%20american&pg=PA207#v=onepage&q=falafel%20american&f=false. Retrieved February 23, 2011. 
  32. ^ Lenhard, Elizabeth (January 2006). "Cuisine of the Month". Atlanta Magazine: 194. http://books.google.com/?id=mA8AAAAAMBAJ&pg=PA194&dq=falafel+american#v=onepage&q=falafel%20american&f=false. Retrieved February 23, 2011. 
  33. ^ Schmidt, Arno; Fieldhouse, Paul (2007). The World Religions Cookbook. p. 178. ISBN 9780313335044. http://books.google.com/books?id=ORy2aVD7cEgC&lpg=PA178&dq=falafel%20american&pg=PA178#v=onepage&q=falafel%20american&f=false. Retrieved February 23, 2011. 
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  35. ^ Wolfe, Frankie Avalon (2007). The Complete Idiot's Guide to Being Vegetarian. Penguin Group. pp. 175, 186. ISBN 9781592576821. http://books.google.com/?id=c0S-LmVSYgsC&pg=PA126&dq=falafel&cd=1#v=onepage&q=falafel. Retrieved February 22, 2011. 
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  44. ^ Bittman, Mark (2007-04-04). "For the Best Falafel, Do It All Yourself". The New York Times. http://query.nytimes.com/gst/fullpage.html?res=9401E7D81F30F937A35757C0A9619C8B63. Retrieved 11 July 2011. 
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  48. ^ Webb, Robyn (2004). Eat to Beat High Blood Pressure. Readers Digest. p. 140. ISBN 9780762105083. http://books.google.com/?id=Xl6TEe_KbNgC&pg=PA140&dq=falafel&cd=1#v=onepage&q. Retrieved February 6, 2011. 
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  52. ^ House, Bonnie; Fleming, Diana; Brinegar, Linda; Kennedy, Linda; Newman, Ian Blake (2008). The 30-Day Diabetes Miracle Cookbook: Stop Diabetes with an Easy-To-Follow Plant-Based, Carb-Counting Diet. Penguin. pp. 129, 130. ISBN 9780399534218. http://books.google.com/?id=Own_nvfneesC&pg=PA129&dq=diabetes+falafel#v=onepage&q=diabetes%20falafel&f=false. Retrieved February 23, 2011. 

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