Falafel

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Falafel is a popular street food found in many cities worldwide, including various locations across the Middle East, Europe, and the Americas.

Below are some of the easiest locations where you can find street vendors selling falafel in major cities known for their vibrant street food scenes:

Cairo, Egypt

  - Tahrir Square Area: Central Cairo is filled with street vendors, including falafel stalls known locally as ta’ameya.

  - Zamalek Island: A trendy area with many street food vendors and small falafel stands.

  - Khan El Khalili Market: In the heart of old Cairo, this market has numerous food stalls offering falafel wraps.

New York City, USA

  - Astoria, Queens: A neighborhood with a large Middle Eastern community and many street vendors offering falafel.

  - MacDougal Street (Greenwich Village): Known for its late-night food options, including popular falafel carts.

   - Midtown Manhattan (6th Avenue near 53rd Street): Famous for the many halal carts serving falafel alongside other Middle Eastern dishes.

Ingredients:

For the Falafel:

- 1 1/2 cups dried chickpeas (garbanzo beans), soaked overnight

- 1 small onion, roughly chopped

- 4 cloves garlic, minced

- 1 cup fresh parsley leaves

- 1 cup fresh cilantro leaves

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1 tsp salt

- 1/4 tsp black pepper

- 1/4 tsp cayenne pepper (optional, for a bit of heat)

- 2-3 tbsp all-purpose flour (if needed)

- Vegetable oil for frying

For Serving:

- Pita bread or flatbreads

- Tahini sauce (recipe below)

- Chopped tomatoes

- Chopped cucumbers

- Chopped lettuce

- Pickled turnips or pickles

- Fresh herbs (mint, parsley)

For the Tahini Sauce:

- 1/2 cup tahini (sesame paste)

- 1/4 cup lemon juice (about 2 lemons)

- 2 cloves garlic, minced

- 1/4 cup water (more if needed for consistency)

- Salt to taste

Instructions:

Prepare the Falafel Mixture:

1. Drain and rinse the soaked chickpeas. Ensure they are well-drained.

2. In a food processor, combine the chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, baking soda, salt, black pepper, and cayenne pepper (if using).

3. Pulse the mixture until it is finely ground but not pureed. The mixture should hold together when pressed but not be too smooth.

4. If the mixture is too wet, add 1-2 tablespoons of flour to help bind it. The consistency should be similar to coarse sand or wet breadcrumbs.

5. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and to make the mixture easier to shape.

Shape the Falafel:

1. Remove the mixture from the refrigerator.

2. Using a falafel scoop or your hands, shape the mixture into small balls or patties, about the size of a walnut.

3. Place the shaped falafel on a baking sheet lined with parchment paper.

Fry the Falafel:

1. In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

2. Carefully add a few falafel balls at a time to the hot oil, being careful not to overcrowd the pan.

3. Fry the falafel for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

4. Use a slotted spoon to remove the falafel from the oil and drain on paper towels.

5. Repeat with the remaining falafel mixture.

Prepare the Tahini Sauce:

1. In a bowl, whisk together the tahini, lemon juice, minced garlic, and salt.

2. Gradually add water, a little at a time, until you reach your desired consistency. The sauce should be smooth and pourable but not too thin.

3. Adjust seasoning to taste.

Serve the Falafel:

1. Warm the pita bread or flatbreads.

2. Spread a generous amount of tahini sauce inside the pita.

3. Add the fried falafel balls.

4. Top with chopped tomatoes, cucumbers, lettuce, pickled turnips, and fresh herbs.

5. Drizzle with more tahini sauce if desired.

Tips:

- Soaking Chickpeas: Ensure the chickpeas are soaked overnight for the best texture. Canned chickpeas are not recommended as they are too soft.

- Consistency: The falafel mixture should be coarse and not too smooth. Over-processing can make the falafel dense.

- Baking Option: For a healthier version, you can bake the falafel. Preheat the oven to 375°F (190°C), place the falafel on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through.

- Freezing: Uncooked falafel can be frozen for later use. Shape the mixture into balls or patties, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.

Falafel is a versatile and delicious dish that can be served in many ways. Whether enjoyed in a pita sandwich, on a salad, or as part of a mezze platter, falafel is sure to be a hit with family and friends. Enjoy!

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