The Origin of Falafel
Falafels, these small fried balls or pancakes made from chickpeas or beans, are one of the most iconic dishes of the Middle East. Although the exact origin of falafel is debated, it is often associated with Egypt, where it is believed to have first been eaten by the Copts as a substitute for meat during Lent. Over time, falafel spread throughout the Middle East, with each region adapting the recipe to its local taste.
Regional Varieties
Egyptian Falafels
Traditionally made with beans, these falafels, known as Ta'ameya in Egypt, are characterized by their light texture and distinct taste.
Falafels from the Levant
In countries like Lebanon, Syria, and Israel, falafels are mainly made with chickpeas, which gives them a different texture and taste from the Egyptian version.
Worldwide Popularity
Global Adoption
Falafels have captured the hearts of foodies around the world, transforming from a simple Middle Eastern street food into an international favorite. Today, falafel can be found in restaurants and food trucks in many cities across the globe, served in pita bread with vegetables and tahini, or as part of a mezze plate.
Innovations and Adaptations
The growing popularity of falafel has led to a multitude of variations, including vegetarian, vegan, and gluten-free versions, adapted to meet diverse diets and preferences. Additionally, innovative chefs have introduced unique ingredients, like avocado or tahini, to create new versions of this classic.
Recipe of the Day: Falafels with Tahini and Avocado
This recipe offers a modern twist on the Middle Eastern classic, incorporating avocados for a creamy texture and rich taste, as well as tahini for added depth of flavor. Accompanied by various sauces, these falafels are perfect for a delicious and satisfying meal.
Ingredients and Preparation
Follow our detailed guide to creating these unique falafels at home, and discover how these simple chickpea pancakes can be transformed into a gourmet dish with just a few creative additions.
Suggested Accompaniments
Don't miss our suggestions for sauces to accompany your falafels, offering the perfect balance of freshness and richness to complement this flavorful dish.
| 🔍 Information | Details |
|---|---|
| ⏱️ Preparation time | 20 minutes |
| 🍳 Cooking time | 25-30 minutes (in the oven) |
| ⏲️ Total time | 45-50 minutes |
| 🔧 Difficulty level | AVERAGE |
| 🍽️ Servings | 4 people |
| 🔥 Calories (approximate) | Falafel: around 200 calories per serving |
| Tahini Sauce: about 150 calories per serving |
Tahini and Avocado Falafels with Tahina Sauce
Ingredients :
- 1 can of 540 ml chickpeas, rinsed and drained
- 1 ripe avocado, pureed
- 2 tablespoons of tahini
- 1 small onion, finely chopped
- 1-2 garlic cloves, crushed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of powdered coriander
- 1/2 teaspoon baking soda
- Zest of half a lemon
- 1 tablespoon lemon juice (adjust to taste)
- Salt and pepper to taste
- Oil for cooking
- Sesame seeds for coating
Preparation :
Sauce traditionally served with falafel: Tahini Sauce (Tahina)
Basic Ingredients
- 1/2 cup tahini (sesame paste)
- 3 tablespoons of lemon juice
- 1 clove of crushed garlic
- Cold water, as needed
- Salt to taste
Optional ingredients :
- 1 teaspoon of maple syrup
- Zest of 1/2 lemon
- 1/2 teaspoon ground cumin
- A pinch of crushed red pepper
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon of sesame oil
Preparation :
Alternative: Greek Yogurt, Cilantro, and Cucumber Sauce
Ingredients :
- 1 cup Greek yogurt or sour cream
- 1/4 cup cucumber, grated and drained well
- 1/4 cup fresh cilantro, finely chopped
- Zest of 1/2 lemon
- 2 tablespoons lemon juice (adjust to taste)
- Salt and pepper to taste
Preparation :
QUESTIONS AND ANSWERS
Q: Can you bake these falafels in the oven instead of frying them?
A : Absolutely, for a lighter version, you can cook the falafels in the oven. Place them on a baking sheet lined with baking paper, brush lightly with olive oil, and bake at 400°F for about 25 to 30 minutes, turning them halfway through cooking until they are golden brown. and crispy.
Q: How can I make sure the falafels don't disintegrate while cooking?
A : Be sure to drain and dry the chickpeas well if using canned chickpeas. Adding the baking soda also helps bind the ingredients together. If the mixture seems too wet, a little chickpea flour or bread crumbs can help absorb the excess moisture.
Q: Can I use dried chickpeas instead of canned ones?
A : Yes, dried chickpeas can be used for this recipe, but they must be soaked overnight then cooked until tender before using. Keep in mind that this may affect the final texture, as the falafels may be a little denser but just as delicious.
Q: What other herbs could I use if I don't have cilantro or parsley?
A : Although cilantro and parsley offer a specific fresh flavor, you can experiment with other herbs like mint or dill, depending on your personal preference. This will bring a different but pleasant touch to your falafels.
Q: Is this recipe suitable for specific diets?
A : Avocado tahini falafels are perfect for vegetarian and vegan diets. They are naturally dairy-free and can be made gluten-free by using chickpea flour instead of breadcrumbs if needed to adjust the consistency.
Q: How long can I store falafel and how?
A : Falafels will keep in the refrigerator in an airtight container for up to 3 days. You can also freeze them, already formed but uncooked, on a baking sheet before transferring them to a freezer bag for longer storage. Reheat them in the oven to regain their crispiness.