from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Ground spiced chickpeas shaped into balls and fried.
- n. A sandwich filled with such a mixture.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A Middle Eastern food in the form of balls made from chickpeas and other ingredients. Often served in a pita.
- n. A pita with falafel balls inside.
- n. A single falafel ball.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. small croquette of mashed chick peas or fava beans seasoned with sesame seeds
Your falafel from the green lagoon could be the start of a whole new trend.
Foul could be bought for 1.5 piasters; tamaya in Israel it was called falafel sandwiches were just two piasters—roughly a nickel.
Gretchen, one of the best things about falafel is you can make up the mix way ahead of time.
The key to making tasty falafel is to use dried chickpeas (my first batch was made with cooked chickpeas; the texture was awful), soak the chickpeas at least 24 hours (I only soaked the chickpeas overnight for my second batch; everything about the falafel was wrong), and purée the soaked chickpeas until very smooth (in my third batch, the ground chickpeas were the size of dried couscous; these fell apart in the hot oil).
In Syria, Lebanon, and Jordan, Claudia Roden says falafel is made with a mixture of chickpeas and fava beans, while Israelis and Palestinians prefer it made only with chickpeas.
Egyptian falafel is made using peeled and dried fava beans (not the yellow split pea Greeks call fava).
The falafel is fresh and is served with rice, lettuce/tomato, and chickpeas that were prepared in a really tasty sauce.
Their falafel is from much richer fava beans and not chickpeas.
Egyptian/Lebanese style means the falafel is rolled and not stuffed so one gets a bite of everything each time.
Their falafel is strictly OK - I personally prefer my home-made version.
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