Falafels Anyone? فلافل

Yes, please. I remember being introduced to this dish in the early 80s when my brother, living in Amsterdam for a time, took a summer vacation in Egypt. Needless to say he was smitten with the country, sights and sounds, and fell in love with Eypgtian cuisine- particularly, “falafels”- I was a vegetarian at the time and this was a food- friendly dish that I came to enjoy and crave.

Though my brother has passed away, I still remember his excitement one week-end while rustling pots and pans and with great drama announcing that his much anticipated dish was ready for tasting. Oh what a reward. Recently, a new Moroccan friend prepared this dish for me in her Halal restaurant in Incheon, South Korea. It brought back forgotten memories and returned a smile to my face. I’m just going to have to call this dish Eypgtian comfort or soul food.   Try some.

History of the Falafel “(or felafel)[1] (/fəˈlɑːfəl/, /-ˈlæf-/; Arabic: فلافل‎) is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas [often in countries] such as Israel, Jordan, Lebanon, Palestine and Syria, or fava beans,[Egypt] or both. Herbs, spices, and onion relatives are commonly added to the dough. It is an Egyptian dish as well as a very famous, pseudo-national, Middle Eastern dish, that most likely originated in Egypt. The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food. Falafel balls are commonly served in a pita, which acts as a pocket, or wrapped in a flatbread, also known known in western Arab countries as taboon. . . Falafel balls may also be eaten alone as a snack, or served as part of an assortment of appetizers known as a meze.”