ISLAMABAD: Falafel is a traditional Middle Eastern food, and is one of the earliest fast foods. The golden fried fritters are one of the world’s most favoured street foods, and are commonly used as a substitute for vegetarian meat in wraps and sandwiches.
It is high time for Islamabad to catch up with the rest of the world and fall in love with the vegetarian friend of shawarma.
Though there are many varieties, falafel is, primarily, deep golden fried patties made from ground chickpeas.
To make falafel, chickpeas are soaked overnight, sometimes with baking soda. They are then ground with spices, usually salt, pepper, chilli, garlic and coriander. The mixture is then shaped into patties. Flour may be used for binding, if needed.
Traditionally, the patties were shaped into balls. Recently, however, most restaurants have taken to flattening the patty, much like a cutlet.
The patties are then deep fried. Care must be taken that the oil is preheated to ensure that the falafel don’t get oily from inside, but instead turns a crispy golden brown from the outside.
To get the snack just right, the chef at Fattoush, a Lebanese restaurant in the Centaurus Mall food court, said he fries the patties for eight minutes each.
He said Pakistani diners preferred their falafel to be a bit drier than how it is served the world over.
If you prefer yours to be not as dry, the chef will let your order fry for just four minutes. Sometimes, he said, peanut butter is added to the mix to ensure the balls are soft and gooey from inside.
The croquettes are then stuffed into hollow pita shells along with seasonal greens and sauces, like a Middle Eastern take on the sandwich. Or they are served on a platter with pickled turnips, cucumber and yogurt sauce.
At Fattoush they use traditional lafa bread to swaddle the patties in. Made from white flour, lafa bread is perfect for sandwiches because it is chewy and does not tear easily.