My fascination with "falafel"
What immediately happens when you think of Israeli food? For starters, your mouth waters, your eyes sparkle and your other senses... are on fire (literally!). But for most of us, (tour guides included), "falafel" is what comes to mind. So, what is it about this round little ball of deep-fried magic that makes us come back for more?
Jews who lived in Egypt and Syria were exposed to falafel for centuries. Some believe it originated in Egypt. One theory suggests falafel was invented 1,000 years ago by the Egyptian Copts, who brought it with them to the rest of the Middle East.
Preparing mouth-watering falefel - deep-fried in oil
Falafel is made from fava beans or chickpeas, or an exciting combination of the two. The use of chickpeas is predominant in most Middle Eastern countries. The dish is usually made with chickpeas in Syria, Lebanon, Jordan, and Israel.
But is falafel good for you?
A 3.5 ounce serving of deep-fried falafel, no pita or toppings, has about 330 calories, 31 grams of carbohydrate, 17.5 grams of fat, 13 grams of protein and 294 milligrams of sodium. Sounds fattening or promising? The latter is true! Falafel is a good source of soluble fiber, the type that helps lower LDL (bad) cholesterol.
Falafel is a great food group (all on its own!) for vegetarians, vegans and gluten-free diners. And it can be pan-cooked, not fried. Easy to make... just add chickpeas, garlic, tahini, lemon juice, cumin, salt and pepper. Process until fine, roll into balls - and you're done. Click here for an easy recipe.
By the way, this little round fried ball first became popular in Europe and North America back in the early 70's.
And who brought falafel to the "brave new world?" Israelis - of course!
Can't decide on where to eat the absolute best falafel in Jerusalem? These restaurants and kiosks are warmly recommended by this true-falafel-loving tour guide: Moshiko Falafel, Tala Hummus and Falafel and Hummus Ben Sira. B'tay Avon!
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