Falafel is called Taameya in most parts of Egypt and Sudan, and it is called Bagia in Yemen. It is a disc made of chickpeas, beans, or both.
Falafel is a traditional food in Middle Eastern cuisine and most likely originated in Egypt.
Falafels are made from dried pulses, soaked for a while in the water, then ground, kneaded and seasoned, then fried in hot oil in the form of tablets.
Falafel is of two types, either made from ground fava beans, as is the practice in Egypt, or from ground chickpeas, as is customary in the Levant and Sudan, or with both fava beans and chickpeas mixed together.
Falafel balls are usually placed with salads, pickled vegetables, hot sauce, and a plate of tahini.
Falafel sauce ingredients
- ¼ 1 cup yogurt
- Cup of tahini
- 2 tablespoons of fresh lemon juice
- Pinch of salt
- Pinch of pepper
Falafel sauce method
- Whisk the yogurt with the tahini sauce.
- Add lemon juice and season with salt and pepper.
- Cover the sauce, then put it in the refrigerator.
Falafel sauce without tahini
Ingredients for falafel sauce without tahini
- ¾ cup tomato paste
- ¼ 1 teaspoon puree
- ½ cup of water
- 2 cloves of minced garlic
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
How to make falafel sauce without tahini
- In a medium saucepan, mix all the ingredients.
- Put the mixture on the fire and bring it to a boil.
- Leave it on low heat for about 15 minutes, stirring.
- Serve with falafel.
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