Dating back to Biblical times and originating somewhere on the Indian subcontinent, falafel has become a favourite snack and dietary staple in the Middle East where it’s considered almost a national dish in countries as diverse as Egypt and Israel. Versions of falafel (or tami’a as the Eygptians call it) are still eaten in India, Pakistan as well as the Middle East. Traditionally, it is served hot with a tahini and yoghurt sauce, as a sandwich in pita bread or as an appetiser.

Falafel is made with fava beans, chick peas or a combination of the two, formed into a bean patty. Flavoured with spices both dried and fresh, the patty is fried before eaten. Crisp on the outside and soft and moist on the inside, falafel are great wrapped with Lebanese bread.

“Falafel” comes from the Arabic word ‘filfil’ meaning pepper.

Recipes:

Falafel