Falafel: Delicious Middle Eastern Taste Brought To Your Plate
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India is known for its culture and varieties of cuisines, few which became worldwide popular and few which got adopted from the other nations and the continents and evolved here. Such is a recipe of Falafel, this Middle Eastern dish has created a place in the hearts of the Indians reaching them through restaurants and cafes. 

Falafel is healthy and full of nutritions as it is made of chickpeas coarsely grind along with mint and coriander leaves and some basic spices. It has a soft and tender texture and looks like any normal kebab. The round shaped falafel are then deep or shallow fried to leave a crispy and crunchy texture on the outer layer. 

In Egypt as well as the Levant and Iraq, falafel is a typical fast food item. The croquettes are frequently consumed with meze. Falafel balls are occasionally consumed during Ramadan as a component of the iftar, the meal that breaks the daily fast after sundown. The popularity of falafel reached the point where McDonald's in Egypt briefly offered a McFalafel on its breakfast menu. Falafel is still a staple in the Coptic diet, and as a result, vast quantities are prepared during holy days. Christians in Arab nations eat falafel as part of their Lent diet. 

Political debates over the interactions between Arabs and Israeli Jews have occasionally arisen during discussions of the origins of falafel.

In the modern era, falafel has been regarded as the national food of Egypt, Israel, Palestine, and the State of Egypt. Israeli cuisine is famous for its falafel, which is commonly regarded as the nation's national dish. Mizrahi Jews have historically consumed it in the Middle East and North Africa. Later, it was incorporated into the diets of early Jewish immigrants to Ottoman Syria's Jewish communities. Jewish dietary guidelines describe it as pareve since it is plant-based, allowing it to be consumed alongside meals that contain both meat and dairy. Many Palestinians object to what they perceive as Israeli appropriation of their food. The Lebanese Industrialists' Association has also accused Israel of violating its copyright in relation to falafel. 


  • 1½ cups Chickpeas, soaked for 8 hours and drained
  • Oil for deep-frying
  • 8-10 Garlic cloves
  • 1 medium Onion, sliced
  • 2-3 tablespoons Chopped Fresh Parsley
  • 2-3 tablespoons Chopped Fresh Coriander Leaves
  • ¼ cup fresh Breadcrumbs 
  • 2-3 tablespoons White Sesame Seeds
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Cumin Powder
  • ½ teaspoon Baking Soda
  • Salt to taste
  • Crushed Black Peppercorns to taste 
  • Tomato ketchup for serving

Method Of Preparation:

  1. Heat sufficient oil in a pan
  2. Coarsely grind chickpeas in an electric food processor. Add garlic cloves and grind again. Add onion, parsley, coriander leaves and 2-3 tablespoons of water and grind to make a coarse mixture. Transfer in a bowl
  3. Add breadcrumbs, sesame seeds, coriander powder, cumin powder, baking soda, salt and crushed peppercorns and mix well
  4. Divide the mixture into equal portions and shape into tikkis
  5. Deep-fry each tikki in hot oil until golden and crisp; drain on absorbent paper
  6. Serve hot with tomato ketchup

Falafels could be served as an evening snack or even included as dinner for diet during a weight loss journey. Served with hummus, this pair could be a perfect combination for a high protein diet meal.