- “Falafel” /fa – la – full/ Definition: Crispy chickpea fritters made with a blend of garlic, herbs, and spices and fried in oil (Neomonde uses sunflower oil)
Ours are made from scratch – chickpeas are soaked overnight, cooked, ground, shaped into balls, about the size of a golf ball, and adorned with sesame seeds.
While its origins are in doubt, with some thinking it may have originated in ancient Egypt, falafel holds an important place in most Middle Eastern cuisines – including being one of the most popular street foods – and has made its way around the world, so you’re probably already familiar with it. Its usually served as a side dish or inside pita bread as the principle filler for sandwiches, often accompanied with tahini sauce – a paste of ground sesame seeds mixed with oil, lemon juice, and garlic.
Fresh falafel should have an exterior with a crisp crust but a fluffy, savory, interior. It’s vibrant green color coming from parsley and other fresh herbs.
What does it compare to: Hushpuppies. Falafel might be considered the “Lebanese/Mediterranean hush puppy,” though the fresh herbs and spices make it a much healthier and more complex version. It’s a delicious source of protein for vegans and vegetarians and meat eaters alike.
So…when asked by friends, family, or strangers, “what is falafel?” You can confidently answer, “a Lebanese Hushpuppy.” Nuff said.
Dietary Labels: Gluten-Free, Vegan, Vegetarian