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, especially food lovers raised in Jerusalem like myself, “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 falafel
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 falafel recipe that you can enjoy at home.
Mouthwatering falafel… ready to eat!
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!
On your next visit to the Holy Land, be sure that falafel is on the top of your culinary experience. I recommend that your first falafel (because you’re sure to have more than one) experience be in Jerusalem. After 50 years as a true falafel-lover and enthusiast, these are my go-to places for the very best falafel in Jerusalem: Moshiko Falafel, Tala Hummus and Falafel and Hummus Ben Sira. As we say in Hebrew, “B’tay Avon” – Bon Appetit!
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My Fascination with Israeli “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, especially food lovers raised in Jerusalem like myself, “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 falafel
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 falafel recipe that you can enjoy at home.
Mouthwatering falafel… ready to eat!
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!
On your next visit to the Holy Land, be sure that falafel is on the top of your culinary experience. I recommend that your first falafel (because you’re sure to have more than one) experience be in Jerusalem. After 50 years as a true falafel-lover and enthusiast, these are my go-to places for the very best falafel in Jerusalem: Moshiko Falafel, Tala Hummus and Falafel and Hummus Ben Sira. As we say in Hebrew, “B’tay Avon” – Bon Appetit!
One reply to “My Fascination with Israeli “Falafel””
Katherine W Jones
They are yummy where ever you try thin in Israel, My favorite is William’s. All eaten with you Michael!
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