Other
Falafel
Fried balls or patties of soaked, raw chickpeas or fava beans, ground with onion, herbs, and spices. The peas are not boiled first. Frying sets the outside.
Origin
A Levantine and Egyptian street food, with fava more traditional in Egypt and chickpea common in the Levant.
Flavour
Herby, spiced, and crisp at the edge.
How to use it
Heat them and serve them in bread with salad and a sauce. A dry mix needs shaping and frying.
Storage
Refrigerate cooked falafel and reheat in a hot oven. Uncooked mix belongs in the fridge for a short time only.
Recipes using it
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