Falafels For You And Me

They live side by side



unknown to one and the other

except for a few

they walk side by side

breathing the same air

saying to one another ” This ain’t fair,”

appearing to be enemies

crossing all their t’s…


they are FRIENDS

more in common than just Jerusalem

they will sway, one day

the world towards peace.


Happy friendship (Valentine’s) day to the globe


Below From www.wikipedia.org

Falafel grew to become a common form of street food or fast food in the Middle East.[20] The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.[7] Falafel became so popular that McDonald’s now serves a “McFalafel” in some countries.[21] It is still popular with the Copts, who cook large volumes during religious holidays.[22] Debates over the origin of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.[13]

While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin.[1][13] Later, it was adopted by early Jewish immigrants to Palestine.[23] Due to its being entirely plant based, it is considered parve under Jewish dietary laws and gained acceptance with Jews because it could be eaten with meat or dairy meals.[24] Falafel is now an iconic part of Israeli cuisine and often referred to as a national dish.[23] This has led to resentment by Palestinians and assertions of copyright infringement by the Lebanese Industrialists’ Association.[13][14][25]

On May 9, 2010, in Beirut, more than 300 Lebanese chefs prepared 5,173 kilograms (11,400 lb) of falafel mixture. A Guinness World Records representative was present to record the feat.[26] On May 21, 2010, an Israeli chef in New York set a world record for the largest falafel ball, weighing in at 10.9 kilograms (24 lb) and with a circumference of more than a meter (3.3 ft); it was reported the ball is expected to enter the Guinness Book of World Records.[27] This record was broken by a 52.8 pound falafel made by chefs at the Santa Clarita Jewish Festival on May 15, 2011.[28]

Below from www.about.com

 Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours


  • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons flour
  • Salt
  • Pepper
  • Oil for frying


Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

[blockquote shade=grur]In Response to jellopool:
I am sorry to hear that this recipe did not live up to your expectations. There are many factors that go into good falafel – quality of the beans, whether you mash by hand or food processor, etc. This recipes does call for 2 tablespoons of flour, however, if you find your falafel is falling apart, by all means use more, but add a little at time. Egg is also an acceptable binding agent, but only use 1 egg. I am a native Middle Easterner and use this recipe all the time.
Saad Fayed, Your Guide to Middle Eastern Food

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