Originating from Egypt, the idea of a bean-based fritter spread from the Arab world to the Middle East. In Israel, chickpea became the legume of choice and this is the version of the falafel we made.
The fate of the falafel isn’t always to be wrapped up in warm pita bread. You can try dipping it in tahini sauce (tahini paste, lemon juice and water), or hummus.
- I had cooked chickpeas on hand so we used those, but I think using soaked raw chickpeas would probably lead to a fluffier, less mushy fritter — I definitely want to try that version next time!
- I was very impressed with the overall taste. The spices and seasonings flavoured each bite without being overwhelming.
- We made a tzatziki sauce with ~ 1/2 cup drained yogurt, 1/2 shredded cucumber (salted with 1/8 tsp salt, and excessive water squeezed out), 2 tbsp chopped cilantro and parsley, 2 cloves minced garlic, salt, and pepper to garnish the pita. A more traditional condiment (which happens to be vegan) would be tahini sauce.
- Next time, I would add the baking powder after refrigerating the falafel mixture so the balls puff up more during frying.