Falafel grew to become a common form of street food or fast food in the Middle East. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. Debates over the origin of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.The custom of eating falafel in a pita stuffed with salads began in Israel. Falafel is now an iconic part of Israeli cuisine and often referred to as a national dish. Falafel As an appetizer, is served on salad or with hummus.
1 can chickpeas or garbanzo beans
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons All purpose flour
Salt to taste
Black Pepper to taste
Oil for frying
1.Drain chickpeas, and place in pan with fresh water, and bring to a boil.
2.Allow to boil for 5 minutes, then let simmer on low for about an hour.
3.Drain and allow to cool for 15 minutes.
4.Combine chickpeas, garlic, onion, coriander, cumin, flour,salt and pepper in medium bowl.
5.Blend ingredients in a food processor to a thick paste.
6. Form the mixture into small balls, Fry until golden brown (5-7 minutes).
Serve with hummus and pita
1/4 can chickpeas, drained
Salt, to taste
1-2 medium cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tahini paste
2 1/2 tablespoons water
1. Place all ingredients in a food processor and process on high speed until the ingredients are combined and process until dip is smooth
To garnish, sprinkle the dip with pepper, cumin or chopped parsley or drizzle with olive oil.