Our Culture:

Falafel is an iconic and deeply authentic staple of Jordanian street food and breakfast culture. The distinct Jordanian falafel, often made with a unique blend of chickpeas and fava beans, is a ubiquitous sight, with dedicated shops found in every neighborhood, their sizzling fryers signaling the start of the day. It is the quintessential filling for a morning sandwich, stuffed into warm ka’ak (sesame bread) or pita with fresh vegetables, pickles, and a generous drizzle of tahini sauce. The sound of the metal falafel scoop hitting the hot oil is a familiar morning rhythm in Jordanian cities and towns. More than just a quick meal, it represents a shared culinary ritual, an affordable and delicious source of energy enjoyed by people from all walks of life, solidifying its status as a true national comfort food.
Nutrition Tip:

Falafel combines all the benefits of protein from its legume content. Cooked in the proper way, Falafel can retain its health benefits, including vitamin C, iron, and calcium.
Ingredients:

3 cups Fava beans (cooked or canned)

1 cup Chickpeas (cooked or canned)

½ cup Simsim (Sesame seeds)

1 Large onion (finely chopped)

1T Garlic (finely crushed)

1 bunch Fresh coriander (chopped)

2 bunches of Parsley (chopped)

½ t Hot red pepper

1t Cumin

1t Sodium bicarbonate

½ t Dried coriander

1t Salt

3 cups Vegetable oil

Steps:

1- Blend garlic and onion in a food processor.

2- Add in chickpeas, fava beans, salt, coriander, cumin, dried coriander, parsley and red pepper, blend.

3- Let rest for one hour.

4- Form the mixture into small balls and flatten slightly.

5- Heat oil in a deep pan.

6- Roll each ball in sesame seeds and fry until tender.

7- Drain on paper towels.