TOP FALAFEL IN ISRAEL

Every Israeli has an opinion about falafel, the ultimate Israeli street food, which is most often served stuffed into pita bread. Though its origin is unceThough its origin is uncertain, it is believed by some that it originally came from India, where it was made with spiced soured bread. The word "falafel" comes from the Arabic word فلفل (filfil), meaning pepper, and probably ultimately from Sanskrit pippalī. Falafel (at least the Middle Eastern style) is made from field beans, chick peas or any combination of the two.

Falafel Recipe:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 tsp. cayenne
• 1 tsp. coriander, ground
• 1 tsp. cumin, ground
• 2 tbsp parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

Soak the chick peas overnight.

Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.

Pound or blend the chick peas to a purée.

Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.

Let the mixture rest for 1-2 hours, then roll between the palms into firm 1” balls. (Wetted hands make this easier).

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.