Do not eat if you're pregnant, unless you like falafel.
Where Does Falafel Come From?
Falafel was most likely invented by a group of religious people in Egypt or maybe a Middle Eastern country. They developed it as a way to get the taste of meat during Lent (a Christian thing where you have to be vegetarian for a few weeks).
The pin-point origin location for falafel is unknown but widely debated. The majority of people claim it was invented in Istanbul, but some are thoroughly convinced it came from Constantinople.
Recipe in a Nutshell
Put every herb in sight into a blender, add some garbanzo beans or chickpeas or Bengal grams or fava beans, dust with some spicy spices, and blend to a pulp.
Form falafel batter into 3-D semicircles and fry them until they look unhealthy.
Prep: 15 min | Cooking: 15 min | Total: 30 min
Chickpeas, drained (one 15-oz. can)
Parsley, fresh (1 1/2 cups)
Coriander, fresh (1/2 cup)
Cilantro, fresh (1 cup)
Mint leaves (1/2 cup)
Garlic (6 cloves)
Baking soda (1/2 tsp)
Flour (1/3 cup)
Red onion, quartered (1 onion)
Salt (1 tsp)
Cumin (1 tbsp)
Onion powder (1 tbsp)
Ground black pepper (1/2 tbsp)
Ground cardamom (1 tsp)
Baking powder (1 tsp)
Add chickpeas, parsley, coriander, cilantro, mint, garlic, baking soda, flour, onions, salt, cumin, onion powder, black pepper, cardamom, and baking powder to a food processor. Pulse until crumby.
Pour oil in a deep skillet so that it's 3-inches deep and set heat to medium-high. Shape falafel mixture into semi-flattened balls (about 2-3 tbsp). Fry the balls in batches, about 5 minutes per batch, turning occasionally.
Plate falafel with pita bread, hummus, salad, or some other Greek-esque grub.