CUISINE: HOT AND CRUNCHY
Before visiting Dubai, I believed that Arab cuisine is all about shawarma, gahwa (qahwa) and mandi. But in my food adventures, I stumbled across one of their tantalising dishes, falafel.
This healthy, vegetarian item is certainly not new to the Pakistani palate. When shisha was the rage, so was mint qahwa and falafel served with tahini, a sesame seed paste and some flavourful garlic sauce. With Arab and Mediteranean origins, falafel is a deep-fried ball or patty that is made from chickpeas or fava beans and spices, the most widely consumed street food or fast food in the Middle East.
It has been around for more than 1,000 years; however, its exact origin is controversial. According to a widely held theory, the dish was invented in Egypt about a thousand years ago by Coptic Christians who ate it during Lent as a replacement of meat. Others believe that the ancient Jews invented falafel during their slavery in Egypt, and brought it back with them to the holy land. It was in Israel that falafel has first found it’s way into pita bread and the Israelis who claim that it is their national food were also the first to spread it to Europe and the US, somewhere around the early 1970s. It then spread to other parts of the Middle East. At some point in its evolution, falafel went to the region known as Levant where fava beans (which were initially the base ingredient) were replaced by chickpeas. Bit by bit, it became a common appetiser which was added to the main course.
This Middle Eastern food is perhaps the best way to give someone beans
Falafel is the plural form of Arabic word ‘filfil’ meaning pepper. With variations, it is also used in other languages such as Persian pilpil and the Sanskrit word pippali meaning long pepper, or Armanic pilpal meaning small, round thing.
Though till the mid-20th century in North America falafal was found only in Middle Eastern and Jewish settlements, it is now a common and popular street food in many cities throughout the US.
During my aimless meandering in Ras Al Khaimah, I arrived at the local falafel shop called Cafeteria Falafel Abu Naeem. The ambience was good and one of the best falafel is served here.
Ground, soaked chickpeas are mixed with minced onions, garlic and finely chopped coriander and parsley. Added to this is a blend of spices that includes cumin, coriander, black pepper, sesame seeds and paprika. The balls are then deep-fried until the outside is crunchy and the inside cooked, yet juicy.