Abstract
There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.
Highlights
What Is Falafel and What Is Made of?Falafel is a deep-fried ball or patty made from dried ground chickpeas, fava beans, (Figure 1, Figure 2) or both and soaked for a period of time in water and grind and kneaded and add the spices, fried in hot oil in the form of tablets [1]
There are a lot of fried food recipes that contain vegetables as a main ingredient
We are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish
Summary
Falafel is a deep-fried ball or patty made from dried ground chickpeas, fava beans, (Figure 1, Figure 2) or both and soaked for a period of time in water and grind and kneaded and add the spices, fried in hot oil in the form of tablets [1]. It is mainly made of beans or chickpeas soaked for a while in water before being grinded and kneaded with onion, garlic, spices, and fried in oil in the form of tablets [2] [3], some add parsley, paprika and sesame seeds to it. To make the special shape of Falafel, there is a special mold, and sometimes before frying sesames is used to cover the tablet of the Falafel on the upper surface like decorate and to give it a flavor (Figure 6, Figure 7)
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