Where is falafel come from

When you think of Mediterranean dishes, one that immediately comes to mind is probably falafel. Made from ground chickpeas, fava beans, or a mixture of the two, falafel is typically served as deep-fried balls or patties.

Some prefer to eat their falafel alone for a tasty snack and others like it with all of the fixings, including pita, salad, and tahini-based sauces.

No matter how you take yours when you visit your favorite falafel restaurant , all falafel has the same fascinating — and slightly controversial — history. While the exact origins of falafel are unknown, there are many popular theories.

Most of these theories agree that falafel was developed in Egypt. However, the subject of when and by whom is rather contested.

Some maintain that it dates back about 1, years to the Egyptian Copts, who brought it with them from the Middle East. If a dish becomes popular to the point where you can find it everywhere and it is eaten by everyone in the country, rich and poor, young and old, Sephardi and Ashkenazi, and many see it as their national dish, does it really matter where it came from?

Falafel is so synonymous with Israeli food that the Israeli Ministry of Information and Diaspora Affairs has even asked Israelis to explain to people abroad that Israel has plenty more to offer, and that Israelis do not eat falafel and hummus three times a day! Since food always traveled with immigrants, and local cuisines were adapted in new places, this discussion seems almost beside the point.

Maybe it would be better to concentrate on the real problems? But then again, food fights might be a better choice. Falafel was made popular in Israel by Yemeni Jews in the s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel balls in pita bread. And the way the Israeli falafel is served is, in my opinion, the main reason why Israeli falafel is truly, well, Israeli. The Israeli falafel is served in a pita bread and may include Israeli salad oops, I meant Arab salad , hummus did I mention the hummus war?

This combination cannot be any more Israeli. Israeli or not, falafel in a pita bread with hummus and tahini dip, and with a chopped vegetable salad is a well balanced meal that will work well for vegans, vegetarians and anyone else coming for dinner.

It should be remembered, however that many versions of rounded patties throughout the world are of Jewish origin. Jews have throughout history, often by obligation, cooked offal.

Etymologically speaking, the word falafel could come from the word mlaff , which means wrapped, as it is often eaten in a sandwich. The Middle East is a very commercial region, there is a lot of trade, a lot of commercial ports: Alexandria, Gaza, Beirut, Tripoli… The falafel spread thanks to these streams. Not forgetting that chickpeas and beans were present throughout the region.

Wars, battles and conquests are also at the origin of its spread. It should also be remembered that Lebanon, Syria, Jordan and Egypt were for a long time one and the same country. First the Byzantine Empire, then the Ottoman Empire. The recipe actually varies from one kitchen to another, just like hummus! One could make falafels entirely out of chickpeas or entirely out of beans, and even mix the two. The Lebanese, particularly enjoy adding tahini sesame puree to theirs.

Depending on the taste, more or less chilli pepper can be added. In Egypt, mainly beans are used, whereas in Lebanon chickpeas are far more common. Elsewhere, to go-to is a little of both, with varying quantities. Never, truly never, use canned chickpeas. Even if it is more convenient!