Falafel Recipe : Melissa d'Arabian : Food Network Kosher salt and freshly ground black pepper Directions Watch how to make this recipe. In a food processor, combine the chickpeas , scallions , garlic, cumin, coriander , cayenne, parsley, cilantro, egg, and lemon juice . Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks. Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes. Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce. Falafel Recipes - The Epicentre Contact Falafel Recipes This Middle Eastern snack is also known as ta’amia. Falafel is a very popular food in the Arab East and is also very common in Isreal, where it is regarded as a national food. Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavour, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted. Here we provide two falafel recipes , one with chickpeas, the other using fava beans. Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce. . Falafel Recipe 1 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 2 tbsp parsley , finely chopped salt, to taste 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.

Falafel Recipe 2 1 cup dried peeled fava beans (7 ounces), soaked overnight 3/4 cup dried chickpeas, soaked overnight 1 small onion , finely chopped 1/3 cup minced flat-leaf parsley 2 tablespoons minced cilantro Pinch of crushed red pepper 3 tablespoons water Pure olive oil or canola oil, for frying Tahini Sauce Preparation: Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl. In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce. Topping variations: There is more than one way to stuff a pita with falafel.

Hummus, if used, is typically spread on the pita along with any chili sauce. Falafel and salads are then added. Salads range from a simple tomato-and-cucumber mix to pickled eggplants. In Syria and Lebanon, the typical filling is tahini or hummus (or both), tomato, lettuce, cabbage, pickles and lemon slices. In Israel, Lebanon, and the UAE, french fries are a frequent addition. Once the entire pita has been packed, tahini (possibly with lemon) or yoghurt sauces may be added. In Israel yogurt is a rare offering; more often seen is amba, a mango paste. The salads or the pita itself may be seasoned with sumac or salt; alternatively, these may be applied to the top. In Syria, sumac is practically a universal accompaniment to falafel, whether in a sandwich or otherwise. FALAFEL | Vahrehvah article Mail Every thing about FALAFEL | Vahrehvah : Falafel is a delicious patty made from ground chickpeas or fava beans and is usually served in a pita which acts as a pocket or wrapped in a flatbread known as lafa.

The falafel balls are topped with salads, pickled vegetables , hot sauce and drizzled with tahini based sauces . Falafel balls may also be eaten alone as a yummy snack or appetizer. Falafel is a traditional Middle Eastern dish. It is an excellent vegetarian filling dish perfect as a starter or main course. This Middle Eastern snack is also commonly known as ta’amia. It is a very well known food in the Arab East and also very common food in Isreal where it is also regarded as the national food. Although falafel is made from ground chickpeas in Isreal, in Lebanon it is usually made from dried fava beans with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful and unique flavor but if you can’t find them then you can also use dried white beans (cannelloni or navy). Falafel is a favorite snack food available at most of the street vendors where you usually find them tucking the falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce .

Originally a well accepted food to have first been made in Egypt where the dish is widely known as ta’amiya in Egyptian Arabic, falafel has become a dish throughout the Middle East. It is also said that they where the first to make the dish as a replacement for meat during Lent days. The word Falafel can refer to the fritters themselves or to sandwiches filled with them. The Arabic word (falāfil) is the plural of (filfil) which means "hot pepper" and is also an adjective denoting 'something fluffy'. Falafel grew to become a common form of street food or fast food in the Middle East. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. The custom of eating falafel in a pita stuffed with salads began in Israel. However the dish has become a common street food in many cities through out North America, and U.S. college students are as likely to enjoy a falafel wrap as they are other fast foods like pizza . While traditionally thought of as being used to make veggie burgers , its use has expanded as more and more people have adopted it as a source of protein.

A versatile ingredient, it has allowed for the reformulating of recipes for meat loaf , sloppy joes and spaghetti and meatballs into meatless, vegetarian dishes. Today, falafel is eaten all over the world. For preparing the delicious and yummy Falafel, firstly grind all the ingredients (soaked chickpeas , chillies, garlic, coriander leaves, cumin seeds and salt to taste etc) to a coarse form without using water. Note that the chickpeas are not cooked prior to use; instead they are soaked with baking soda and then ground together with other ingredients. Heat oil in a kadai or pan for frying and once the oil gets heated enough for frying, make patties out of the coarse mixture and fry them just like vadas . Remove and drain from oil once they turn nice golden brown in color and crispy. The Falafel is ready to be served as an appetizer or an evening snack accompanied with any sauce. Do try this amazing Middle Eastern snack and enjoy the taste. Click on the link for detailed recipe at: Falafel is an excellent appetizer, high in protein, complex carbohydrates and fiber. Chickpeas are also low in fat and salt and contain no cholesterol.

Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate. Phytochemicals include beta-carotene. Due to its nutrition profile, as well as being considered a hearty and satisfying dish, falafel is often recommended for use in weight control programs. It’s also high in soluble fiber, which has been shown to be effective at lowering blood cholesterol. Falafel can also be baked to reduce the high fat content associated with frying. Although baking alters the texture and flavor, it is often a recommended preparation technique for people suffering from health problems like diabetes. Recipe: Falafal (Arab Levant) Falafel Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres Season: Any Difficulty: Labor Intensive Falafel are little hockey puck-shaped spiced bean rissoles fried in oil and typically served as street food or as a meze in the Levantine Middle East. They are made with crushed dried fava beans called ful madshush or crushed chickpeas or a mixture of both.

Claudia Roden, the author of a number of books on Middle Eastern cooking, says that falafel are made with ful nabid, which are fava bean sprouts, but Iï¿½ve never seen them made with sprouts. In Palestine and Israel, they make falafel with chickpeas. But it is the Christian Copts of Egypt who claim falafel as their own, and theirs is a more delicate, spicier version of the Levantine falafel, made into the shape of a lozenge about 1 1/2-inches in diameter and called taï¿½miyya. Itï¿½s basically the same thing as a falafel, usually made from fava beans and sometimes stuffed with a little spiced ground meat and using much more coriander and parsley. Falafel should be served hot with Arabic bread, cucumber salad, and tahini and parsley sauce or a tarator sauce made with one-third cup tahini, on-third cup fresh lemon juice, a little water for thinning, two tablespoons plain yogurt, and two garlic cloves crushed with salt.

Other relishes to put on the falafel, which then get wrapped in thin Arabic bread, are chopped onions, chopped scallions, chopped garlic, chopped fresh coriander leaves, and chopped fresh parsley leaves. A relish made of chopped tomato, cucumber, green bell pepper, chile pepper, parsley, fresh coriander, and lemon juice can be made too. When making falafel, itï¿½s important that everything be rather dry, otherwise the rissoles will not hold together when you fry them. After the beans soak, drain them and dry them by leaving them out on some kitchen or paper towels. Let the onions and garlic sit in a strainer for 2 hours to let them drain. The dried beans can be found in Middle Eastern markets. You may be tempted to use a falafel mix for making these, but this personal rendition is so much more memorable. [photo: Clifford A. Wright] Cooking Tip: How to Make Labani (Greek Yogurt) Cooking Tip: How to Sharpen Knives Cooking Tip: How to Keep Kitchen Clean During Cooking Cooking Tip: How to Pick and Store Mushrooms Cooking Tip: How to Wash and Dry Lettuce Cooking Tip: Regular Vs.

Baby Carrots Cooking Tip: Insider Kitchen Tips On Using Broccoli Cooking Tip: Asparagus ï¿½ Cut or Snap? Cooking Tip: How to Store Spices and When to Replace Cooking Tip: How to Pit Olives Cooking Tip: How to Ripen Fruit at Home Faster Cooking Tip: How to Shuck an Oyster Be notified of updates and events: Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week! This is exactly what I feel like eating right now. - David Rosengarten, host of TV Food Networkï¿½s In Food Today and author of Taste: One Palateï¿½s Journey Through the Wo [Mediterranean Feast] The Saveur 100. Voted Most Delicious History Book You Can Cook From. ï¿½Food-in-context has never been more thoroughly (and more cookably) presented." - Saveur magazine Israeli Falafel Recipe, How to Make Falafel By Noah Charney on July 17, 2015 Though deep-fried, falafel just feels healthy.

It is the vegetarian’s meatball ( click here for the full falafel recipe ), universally adored by carnivores and omnivores alike, and is a deeply satisfying “meaty” center around which to build a meal. Yet it is simply a ball made of crushed chickpeas, fried in oil until the outside is crisp and brown. What could be simpler? The story behind their origins is not as simple as the recipe to make them. Most folks think of Israeli falafel when they think of this recipe, but historians think it probably began in Egypt, and it can now be found as a staple of all Levantine cuisines—an inexpensive street food that is made most often of chickpeas, but sometimes from fava beans or a mixture of the two. The falafel itself is perhaps not quite as exciting as the array of toppings added to sandwiches of pita or a lafa (flatbread). The toppings include hummus, tahini, yogurt and hot sauce, as well as pickled vegetables, cabbage, parsley, tomato, grilled eggplant, or just about anything that you can imagine.

The word’s origin is from Coptic Egyptian, pha la phel, meaning “of many beans,” which is as good a description as any. The Arabic word falafil means “peppers,” which might sound confusing, but it’s thought to refer to peppercorns, round balls on which falafel is modeled. Sometimes linguistic historical analyses sound like a stretch, as in this case, so perhaps we’ll go with the Coptic version. This origin also makes sense alongside the belief that falafel was first eaten by Coptics (early Christian Egyptians) as a replacement to meat during Lent. It remains particular popular with Copts today, as not only a popular inexpensive street food but associated with religious festivities. The oldest version is thought to have focused on fava beans: ground, pressed into balls or discs, and fried, with chickpeas replacing them when the recipe spread elsewhere in the Levant.

It has variously been called a national dish by Egypt (when made exclusively with fava beans), Palestine and Israel (when made with chickpeas, as is most common in the West), and arguments between the nations have occasionally transformed falafel into the rope in a political tug-of-war, as the Lebanese Industrialists’ Association has grumbled about copyright infringement over Israeli appropriation of falafel. Falafel is not a Jewish dish, but is an integral part of Israeli cuisine , not least because, due to its vegetarian nature, it could be eaten along with meat or dairy meals (observant kosher rules forbid mixing dairy and meat in the same meal). It has long been a favorite of vegetarians as a filling “meaty” alternative to meat. Beyond my anti-frying tendencies, the dish looks easy enough to make, but in practice it is very easy for my chickpea balls to fall apart. I learned the hard way that it’s important not to cook the chickpeas, or else they won’t stick together in ball form.

I also had a lot of trouble making proper spheres out of the raw ingredients, which are traditionally chickpeas soaked overnight, along with a choice of herbs and spices—I went with chopped parsley, coriander, cumin and some chopped scallions. Some research showed a trick for those of us who might suffer intestinally from consuming too many chickpeas: soak them with a bit of baking soda. The baking soda attaches to sugars in the chickpeas and breaks them down, leading to their release of less gas when consumed. So you (and your loved ones) might thank you for the inclusion of a dash of baking soda in the soaking water (though not too much, or you might end up with a soapy aftertaste). My falafel balls also had a hard time remaining ball-shaped, often disintegrating when dropped into the hot oil. I found it easier to make plump discs than balls. The pros will use an aleb falafel, a special mold, which pumps them out in uniform shape. Without a deep-fryer, I used a pasta boiler, to minimize spatter, but nevertheless got oil burns on my hands and the kitchen ended up well-greased.

Some healthier recipes let you bake falafel, but that’s not as authentic. My handiwork came out irregularly cooked, some sides nicely browned and crisp, other more steamed, thanks to my homemade frying attempts, and they were a variety of shapes, none spherical. But they do taste good, and the chickpea component has zero cholesterol, so oil aside, they are indeed healthy. Good enough to make me turn vegetarian…almost. Tags Falafel - Traditional Recipe for Chickpea Falafel Falafel (271) Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus , and tahini sauce (known as a “falafel plate.”) They’re also great served with toum , a Middle Eastern garlic sauce. So just what is the history of this tasty little fritter?

According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.” When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. It’s relatively low in fat and has no cholesterol if you fry it in heart-healthy grapeseed oil. And if you top it with veggies in a pita, it becomes a filling and nourishing meal! Sure beats a Big Mac, if you ask me. In Israel, falafel has been adopted from Arab cuisine and the most popular form, made with chickpeas, is wildly popular.

Falafel stands are as numerous and plentiful in Israel as McDonalds here in the U.S. If only we had half as many falafel stands in the U.S. as we do McDonalds, I’d be a very happy girl. It’s a delicious form of fast food that is much lighter and better for your heart than burgers and fries. The idea of stuffing falafel into pita pockets is actually an invention of Yemenite Jewish immigrants to Israel. The introduction of falafel pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel. On my trip to Israel this past summer, one of the last food stops we made was for a falafel pita. I asked our friend Hagai to take us to his favorite falafel restaurant; he took us to Mana Mana on Yehuda Hamaccabi street in Tel Aviv. At that time, it was run by a three-generation family—grandfather, father, and son. The young son ran the cash register with the confidence and authority of a 40 year-old.

Apparently the restaurant has changed management since then, so I can’t vouch for the food now, but at the time they made a truly delicious falafel—crispy on the outside, hot and fluffy on the inside, with fresh toppings grown on local kibbutzim. Here’s my favorite way to make a falafel pita: start with a layer of hummus deep inside the pocket, then add the falafel, lettuce, tomatoes, and pickles. Top with a thin layer of tahini sauce. Oy, I’m making myself hungry! 🙂 Here is my recipe for falafel, along with a few variations you can try. Falafel was originally made with fava beans and continues to be made that way in Egypt and other Arab countries, but Israeli falafel is made from chickpeas. This is because many Jews have a medical deficiency called G6PD, which is a hereditary enzymatic deficiency that can be triggered by fava beans. I have included an Egyptian falafel recipe variation at the end of the blog if you’d like to try making it that way. It’s greener and spicier than the Classic Falafel.

You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture. I’ve also included instructions for constructing your own falafel pita. As they say in Israel, Bete’avon! Recommended Products: Falafel Scoop Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing! (271) Ingredients 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!

1 small onion, roughly chopped 1/4 cup chopped fresh parsley 3-5 cloves garlic (I prefer roasted) 1 1/2 tbsp flour Vegetable oil for frying (grapeseed, canola, and peanut oil work well) You will also need Servings: 30-34 falafels Kosher Key: Pareve Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking. Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that...

but don't overprocess, you don't want it turning into hummus! Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed. Cover the bowl with plastic wrap and refrigerate for 1-2 hours. Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated. Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference.

The balls will stick together loosely at first, but will bind nicely once they begin to fry. Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having. Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.

Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita. Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time. SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor. HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending. TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.

EGYPTIAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb. After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying. HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple.

The two main ingredients are pita bread and falafel. Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy. Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel: Tahini sauce 20 top Middle Eastern foods -- which is the best? | CNN Travel 20 top Middle Eastern foods -- which is the best? 20 top Middle Eastern foods -- which is the best? Here are our favorites. What are yours? By Jade Bremner 12 November, 2012 Middle Eastern dips are multifunctional wonders, but they're worthy of being consumed on their own. Fresh, wholesome, healthy, rich, aromatic -- it's no wonder that the past decade has seen Middle Eastern cuisine's global profile skyrocketing. While everyone has their favorite dish, we hit up Lebanese-American food blogger Bethany Kehdy of dirtykitchensecrets.com , who a cookbook on Middle Eastern cuisine due out in 2013, for her take.

Her favorite dishes are simple and rustic, such as the m’jadarrah, lentil stew, also known as poor man’s stew, consisting of slow-cooked lentils with a sprinkling of burghul and caramelized onions and served with a side of zesty cabbage salad. Or Kkshik -- a porridge made from burghul fermented with yogurt and dried in the sun on rooftops over seven days during the fall before being ground into fine powder. “It’s soul-soothing, wholesome food in a jiffy, although an acquired taste, I’ll admit,” says the power blogger. So what is your favorite Mideast dish? Along with Kehdy’s takes, we rounded up 20 of our favorite Middle Eastern dishes to get you started. Which came first, hummus or pita? 1. Hummus The big daddy chickpea spread can be slathered on anything from a burger or baked potato to the traditional hot pita bread. Veteran preference: more garlic, more better. Where to try it: Abu Shukri, Via Dolorosa near Damascus Gate, Jerusalem, Israel; +972 2 627 1538 2.

Manakeesh The pizza of the Arabic world, manakeesh is a round bread sprinkled with either cheese, ground meat or herbs (zaatar). It's ideal for breakfast or lunch. Varieties come from both fancy Levantine restaurants or street vendors. Where to try it: Al Hallab, Guarhoud Road, Garhoud, Dubai, United Arab Emirates; +971 4 282 3388 Halloumi: not your typical grilled cheese. 3. Grilled halloumi These mini-slabs of chewy goodness are made from goat and sheep milk. Unlike other cheeses, no acid or bacteria is used during processing. Where to try it: Abdel Wahab, El Inglizi Street, Monot, Achrafleh, Beirut, Lebanon; +961 1 200 550 4. Foul meddamas Made of fava beans, olive oil, parsley, onion, garlic and lemon, this dish doesn't have the most appetizing of presentations -- blobby brown mush is about the best we can say of it. Taste and texture make up for it.

Where to try it: The Pavilion Downtown Dubai Café, Downtown, Dubai, United Arab Emirates; +971 4 447 7025 The genesis of falafel is a fiery topic. 5. Falafel You may consider fried chickpeas with herbs as simply a great snack. Or tasty pita filler. For Middle Easterners, however, the origins of falafel are a matter of patriotic interest. The "New York TImes" has reported how the dish's provenance sparks fierce debates , but we're happy to sit on the sidelines and remain addicted to the taste. Where to try it: Books@Cafe, First Circle Amman, Jordan; +962 6 465 0457 More on CNN: Travel agencies jump on halal tourism bandwagon 6. Tabouleh You don't have to be a vegetarian to enjoy this magical combination of bulgur, parsley, mint, onion and tomatoes. But watch out, you just might be tempted to switch teams after a steady diet of this popular salad.

Where to try it: Cairo Restaurant, Al-Malek Talal Street, Amman, Jordan; +962 6 462 4527 Baba ghanoush comes in a variety of styles. 7. Moutabal/baba ghanoush Just when you're ready to declare hummus the best dip on the planet, you find moutabal. Similar to baba ghanoush, the dip offers a similar consistency with an eggplant kick. Spiced up with chili, it delivers a zing. Where to try it: Zest, One&Only The Palm, Palm Jumeirah, Dubai, United Arab Emirates; +971 4 440 1010 Fattoush: simple ingredients, magical combination. 8. Fattoush This tangy salad is one of the Middle East's greatest contributons to world culture. Crispy lettuce, crunchy fried squares of pita, diced tomatoes, cucumbers and onion, garlic, lemon, olive oil and mint make for a refreshing addiction.

Where to try it: Al Halabi, Mall of the Emirates, Barsha, Dubai, United Arab Emirates; +971 4 395 1615 9. Umm Ali Egyptian bread pudding, or umm ali, is a hearty pastry cooked in milk and cream. Versions are made with croissant pieces, raisins, pistachios, vanilla and condensed milk. Where to try it: Naguib Mahfouz Restaurant, 5 sikkit el badistan, khan el khalili, Cairo, Egypt; +20 202 590 3788 10. Shanklish This cow or sheep milk cheese is usually fashioned into golf ball-sized bites and rolled in zaatar herbs or chili flakes (the latter version favored in Syria). Also often enjoyed with diced tomato, onion and olive oil. Where to try it: Market Place, JW Marriott Dubai, Abu Baker Al Siddique Road, Al Rigga, Dubai, United Arab Emirates; +971 4 607 7009 Shawarma: One of the prettiest sights in the world. 11.

Shawarma No, shawarma wasn't invented as a hangover cure. But the tender bits of skewered chicken, garlic puree and salad wrapped in pita have made it a beloved post-session snack the world over. One more, please. Where to try it: Hashipudia, 6 Ha-Shikma Street, Jerusalem, Israel; +972 2 625 4036 Shish tawook: it's all about the marinades and condiments. 12. Shish tawook Served with pure garlic paste, this simple skewered chicken dish is hugely popular in Lebanon, Syria, Egypt, Iraq and the Gulf region. Dishes are served with fries and pita bread. Where to try it: Al Falamanki, Damascus Street, Beirut, Lebanon; +961 1 323 456 13. Dolma Dolma goes horribly wrong when the stuffed vine leaves become flaccid and slimy after being left out in the sun for too long. They need to be fresh with succulent lamb or juicy vegetables.

Where to try it: Asitane Restaurant, Kariye Camii Sokak 6, EdirnekapI, Istanbul, Turkey; +90 212 534 8414 Kofta: don't let looks deceive you. 14. Kofta Common in Iran and Pakistan, these balls of minced lamb or beef have a spicy, onion kick. You can fry, grill, barbecue or bake the patties, but they’re best served with a distinctive spicy sauce. In the Arab region, you'll find them in cylinder shapes, often on a stick. Where to try it: Gulf Pomegranate Iranian Restaurant, ‪Al Ansab Road next to Al Agbiya Mosque, Muaskar Al Murtafa'a, Oman; +968 9 223 6697 15. Quwarmah Al Dajaj Curry veterans, this may be a new one for you.

Known to most as Kuwaiti curried chicken, the zesty dish is made with a blend of Middle Eastern flavors and spices -- lime, ginger, turmeric, baharat, cumin, cardamom, black pepper, cinnamon, nutmeg, paprika -- that combine to give it a disinctive pop. Where to try it: Mais Alghanim, Gulf Road, Kuwait, +965 2 225 1155 Mansaf may not be the most photogenic of foods but there's a reason it's practically the national dish of Jordan. 16. Mansaf The small version of this Jordanian and Palestinian dish looks like a pizza covered with a lamb carcass, while a larger banquet variety can cover a whole table. Despite the intimidating appearance, the tender mutton, covered in yogurt sauce and sprinkled with almond and pine nuts, makes for a culinary masterwork. Where to try it: Jabri Restaurant, Wasfi Al-Tal Street, Amman, Jordan; +962 6 5681700 17. Kebab karaz Otherwise known as cherry kebab or desert candy, this Syrian dish offers a new slant on the famed meat stick.

Kebab karaz adds sour cherries and pomegranate pips, rendering the meaty mix blood red, sweet and sour. Where to try it: Al-Mayas, Al-Bedea, Kuwait City, Kuwait; +965 5 738 089 Baklava: sickly sweet. 18. Baklava Buttery filo pastry, chopped nuts, sweet syrup and honey dressing -- made from a recipe that dates to the Ottoman empire, it's no wonder baklava is one of the most enduring and beloved dishes on the planet. Where to try it: Rihtim Cad, Kati Otopark Alti, 3-4 Karakoy, Istanbul; +90 212 293 0910 Knafeh: savory cheese flavor, crunchy pastry crust. 19. Knafeh This delicious cheesecake uses Nabusi cheese, which is common to Palestine, Syria and Lebanon. The blush coloring comes from orange blossom water or rose water. Where to try it: Habibah, Al Malek al Hussein Street, Amman, Jordan 20.

Iraqi masgouf Remember the best piece of carp you ever had? No? You would if it had been this carp, which is slow-cooked for up to three hours until the fat has been burned off, then served with lemon and pickles. Where to try it: Al Adhamiyah Iraqi Restaurant, Al Asmakh StreetJasra, Doha; +974 4432 4326 How to Make Falafel with this Classic Recipe Yield: 2 servings Preparation Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas , and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor . You want the result to be a thick paste.

Tip: This recipe does call for 2 tablespoons of flour, however, if you find your falafel is falling apart you can use more. Just add a little at time. Egg is also an acceptable binding agent, but only use 1 egg. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot. Serving Falafel The sky is the limit when it comes to serving falafel . It is commonly served in pita bread with salad and tahini sauce or hummus , called a falafel pita . French fries are sometimes added in the pita with the falafel instead of vegetables. Falafel can be served alone and is often accompanied by hummus , baba ghannouj , fresh pita bread , fries, and a salad. McDonald's in Egypt serves the "McFalafel", a falafel version of the Big Mac. The secret sauce is replaced with tahini. Not going to Egypt anytime soon to indulge in the McFalafel. No worries, try this McFalafel recipe .

Falafel can be prepared in a variety of ways. Here are some other Falafel Recipes: Falafel with Fava Beans Recipe - Falafel is normally made with chickpeas, however you may find in countries like Lebanon, that falafel is made with fava beans . Easy Falafel Recipe - Don't have the time to soak falafel beans overnight? Not a problem. This recipe used canned chickpeas , without compromising the flavor. Boxed Falafel Mixes - Falafel mixes are easy, quick, and taste almost as good as homemade. Falafel mixes can come in different flavors also. If you find your hummus falling apart, add a little flour to the mixture. This should bind it together. You can also watch this video on how to make falafel!

Question: The Arab food falafal is commonly made from?
Answer: Chickpeas