Falafel or also known in Egypt as ta`amiyya is a fried ball or patty of spiced chickpeas... ultimately no killin' involve here...it is a greatly admired form of fast food in the Arab East. Falafel is also very common in Israel, being regarded there as a national food...The word "falafel" comes from the Arabic word filfil, meanin' pepper and probably ultimately from Sanskrit : pippalī...eeemmm
Falafel is traditionally served as a fillin' ingredient in a pita bread wrap or sometime I just wrap it with Capati, and the term "falafel" commonly refers to this sandwich by synecdoche...
The falafel sandwich has become a popular and iconic food within alternative fast food (ie. "slow food") movements, and indeed has spread wide-reachin'…
I had my first Falafel in Sydney and until now it’s always remind me of Maroubra and Bondi beach,
to be frank with yer guys I dunno what to write today ...and I just had one fine Falafel from Shawerma Stall at the back of Central Market…that’s why Falafel seems to be the main topic for today....lapaaaaaaqqqq!!!!
one fine vegetarian wrap!!!
· 8 oz (225g) chick peas
· *1 onion, very finely chopped
· *1 garlic clove, crushed
· 1 slice of white bread, soaked in a little water o 1/4 tsp. cayenne o
· 1 tsp. coriander, ground
· 1 tsp. cumin, ground
· 2 tbsp parsley, finely chopped
· salt, to taste
· oil for frying
1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a purée.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1” balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360° F, 180°C, and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
Drain and serve hot with lemon wedges.
*as a sannyasi theres no need for me to use onion and garlic