Have you ever wondered how to make felafel? Felafel is one of those things you don’t think too much about, especially after a night on the tiles.
Being British, it probably came to the UK both with our adventures in the Middle East and also with immigration. Certainly it didn’t enter the English language until 1941. In Arabic, it’s ÙÙ„Ø§ÙÙ„â€Ž.
I’ve had really nice felafel wraps on the Edgware Road in London and elsewhere. Wikipedia says the origin is shrouded in the mists of history, and is not “owned” by any one country: it’s disputed by Egypt, Israel, the Lebanon and so on.
This recipe turned out quite “rough” in my kitchen but was no worse for that. My food processor, whilst being pretty rubbish did a passable job.
The one recipe I’ve made a slightly coarse version of was from Epicurious.
- 1 400g tin Chickpeas
- 1 Onion (chopped)
- Handful Parsley
- Handful Coriander
- 4 Cloves Garlic
- 1 tsp Salt
- 1/2 tsp Chilli
- 1 tsp Cumin
- 1 tsp Baking Powder
- 6 tbsp Flour
- Pickled Chilli, Cornichon
Throw that lot except the flour into a food processor, blend until it’s a slightly lumpy paste and add the flour. Form into balls. I got 15 or so out of mine. Deep fry in batches in 2″-3″ hot oil until golden and crispy on the outside.
Then this is where I diverge from the Epicurious recipe. First of all, I think a wrap is better than a pita. Then the content inside the wrap will be hoummous, shredded iceberg or Romaine lettuce, cucumber, tomato. If you can summon a pickled chilli like you get with a kebab, so much the better. A gherkin if not.
You should end up with a nicely wrapped thing with the crisp of the felafel inside. Lovely!
After Googling, I’m none the wiser wheere felafel came from. Any idea how such a disputed dish ended up in the UK? I’m going with our Middle Eastern adventures.