Happy World Falafel Day!

Today marks the annual celebration of the favorite Middle Eastern treat.

In addition to being Philippines Independence Day and the start of the World Cup, June 12 also happens to be World Falafel Day. 

It is speculated that falafel came from Egypt or possibly India as some claim, but its popularity spread as immigrants relocated to their new countries. 

There is an obvious reason as to why falafel garners fans from all over the world. As Israel's most famous street food, it's readily available, cheap, and eaten by everyone. This vegetarian fast food holds an important spot in Israeli culture as the country is full with falafel eateries. Though it is nearly impossible to pinpoint where to find the best falafel, here are five falafel joints that never fail to satisfy. 

 

One of the Middle East’s best-known exports and the subject of some controversy?

It's none other than the humble falafel.

Eaten throughout the Middle East, falafel is generally acknowledged to have first been made in Egypt, possibly as a Coptic Christian substitute for meat during Lent. Whereas in Egypt, falafel tends to be made with fava beans, in the rest of the Levan, it is made of mashed up chickpeas.

This vegetarian fast food occupies an iconic spot in Israeli culinary consciousness, and it’s safe to say you can find it in every town in the country.

But what exactly is falafel?

Made from ground chickpeas flavored with spices such as cumin, falafel balls are usually deep fried, leaving them crunchy on the outside and soft on the inside. In Israel, they're usually served stuffed inside a warm piece of pita bread, along with salad and tahini (sesame seed paste) and hummus. Other common additions include spicy sauce, French fries, pickled vegetables and onion.

Although falafel long predates the State of Israel, it has been referred to as the national food. This has caused some controversy with neighboring Arab countries who also claim it as their own. The tension has led to inspired falafel innovations – like in 2010, when Lebanon broke the Guinness Word Record, previously held by Israel, for the largest falafel ball (as well as the biggest bowl of hummus). In case you’re wondering, a new record was recently set when 10 chefs in Jordan lumped together a 74.75 kilo falafel ball on July 28.

Food fights aside, falafel is viewed in Israel as an informal, tasty snack you typically grab from a neighborhood food stand. The variety and quality of local falafel joints may go some way toward explaining why McDonalds withdrew the “McFalafel” meal from their Israeli branches last year after disappointing sales.  

Regardless, it means you shouldn’t have any difficulty getting your hands on the healthy and delicious fast food on your next trip to Israel.

A falafel ball, ready for its close up. Haim Taragan

 

The Israeli shekel is among the most overvalued currencies in the Middle East and food prices in Israel have increased more than in any other developed country since 2005, according to a new purchasing index from Forbes magazine called the Falafel Index.

The Falafel Index is a version of the Economist's Big Mac Index tailored for the Middle East.

Like its older counterpart, the Falafel Index determines the purchasing power of different currencies – but rather than comparing hamburgers, it compares the prices of falafel across the region. Falafel, a staple meal in the Middle East, is a pita bread filled with crisp golden balls of fried chickpeas, known as falafel balls.

For many in the Middle East, eating at an international food chain, like McDonald’s, is often more expensive than local restaurants. Thus, the Big Mac is not a basic food and does not represent what the common folk can afford.

The Falafel Index is "a more suitable metric," Forbes writes. It reflects the actual purchasing preferences that everyday citizens bring to the market, is not significantly affected by fixed costs, such as rent and transport, and its ingredients are similar across the region – pita, tomatoes, cucumbers, tahini (a sauce made from sesame seed paste) and pickles.

"Falafel may be the big equalizer when it comes to indexing Middle Eastern economies," Forbes says.

The first and current Falafel Index indicates that falafel is cheapest in Rafah, Gaza, and Dehaishe, the West Bank, where 17 falafels can be purchased for $10. It is most expensive in Haifa, Tel Aviv and Muscat, Oman, where $10 buys only two falafel sandwiches.

Average prices are cheaper in poorer countries, where labor and property costs are lower, so the index adjusts for average income in various Middle Eastern cities and countries. The resulting relationship between the price of a falafel and income per head can be used to estimate the market value of a currency.

One of Forbes' conclusions is that the Israeli shekel is among the most overvalued currencies in the region. Food prices in Israel have increased more than in any other developed country since 2005 and are currently 19 percent higher than other Organization for Economic Co-operation and Development (OECD) countries – and 25 percent higher than Europe.

"The Bank of Israel is attempting to fight the strength of the shekel, which appreciated 9 percent against the dollar last year," Forbes says. "The Kedmi Committee (colloquially referred to as the “food committee,”) formed after massive protests in 2011, blamed lack of competition for price hikes in food and consumer goods." According to the Falafel Index, a $4.62 falafel sandwich in Tel Aviv-Yafo is no exception, even when accounting for income per head.
 

For a real Israeli experience serve the falafel in a pita bread with hummus. Add chopped Israeli salad and a tahini dip, Israeli cucumber pickles, sauerkraut and hot pepper or Yemeni schug are also welcomed in the pita.

You can find a special falafel making tool in some kosher markets, or wet your hands and use them to shape little 1.5” balls.

Yields about 40 falafel balls

Ingredients:

1 lbs. chickpeas (dried, not cooked)

1 onion

4 garlic cloves

2 bunches of cilantro

1-2 teaspoons chili pepper flakes

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons ground coriander

2 tablespoons grated fresh ginger (optional)

2 teaspoons table salt

2 tablespoons flour

2 teaspoons baking soda

Canola or corn oil for frying

Directions:

1.Soak the chickpeas in water overnight. Drain.

2. Grind the chickpeas, onions, garlic and cilantro in a meat grinder. Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda and mix well.

3. Heat the oil in a deep fryer or a frying pan to a medium heat.

4. Form 1” round balls using a special falafel tool (or simply using a spoon or wet hands) and fry until the falafel are golden brown and are cooked through.

5. Serve in a pita bread with tahini sauce and Israeli salad.