falafel

{{About|the Middle Eastern food|the film|Falafel (film)|the backgammon player|Matvey Natanzon}}

{{Infobox food

|name=Falafel

|image=File:Falafels 2.jpg

|image_size=300

|caption=Falafel balls

|alternate_name=Felafel

|region=Middle East

|place_of_origin=Egypt

|course=Meze

|type = Fritter

|served=Hot

|main_ingredient=Broad beans or chickpeas

|variations=

|calories=

| other = Unicode emoji 🧆

}}

Falafel ({{IPAc-en|f|ə|ˈ|l|ɑː|f|əl}}; {{langx|ar|فلافل}}, {{IPA|ar|fæˈlæːfɪl||ArFalafel.ogg}}) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying.

Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).

Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, with chickpeas in Israel and Palestine,{{sfn|Raviv|2003|p=20}} or either just chickpeas or a combination of both in Jordan, Lebanon and Syria. The adoption of the Palestinian chickpea version of the falafel into Israeli cuisine and its identification as Israeli is contentious, and has led to accusations of cultural appropriation and gastronationalism.

Etymology

The word {{transliteration|ar|falāfil}} ({{langx|ar|فلافل}}) is Arabic and is the plural of {{transliteration|ar|ALA-LC|filfil}} ({{lang|ar|فلفل}}) 'pepper',{{cite encyclopedia|encyclopedia=American Heritage Dictionary|edition=5th|year=2011|title=falafel|url=http://ahdictionary.com/word/search.html?q=falafel&submit.x=38&submit.y=12}} borrowed from Persian {{transliteration|fa|felfel}} ({{lang|fa|فلفل}}),{{Cite web|title=دیکشنری آنلاین - Dehkhoda dictionary - معنی پلپل|url=https://abadis.ir/?lntype=dehkhoda,fatofa,moeen,amid,name,wiki,wikiislamic&word=%D9%BE%D9%84%D9%BE%D9%84&from=ac|access-date=2021-01-06|website=abadis.ir|archive-date=6 March 2021|archive-url=https://web.archive.org/web/20210306165047/https://abadis.ir/?lntype=dehkhoda,fatofa,moeen,amid,name,wiki,wikiislamic&word=%D9%BE%D9%84%D9%BE%D9%84&from=ac|url-status=live}} cognate with the Sanskrit word {{transliteration|sa|pippalī}} ({{lang|sa|पिप्पली}}) 'long pepper'; or an earlier {{transliteration|arc|*filfal}}, from Aramaic {{transliteration|arc|pilpāl}} 'small round thing, peppercorn', derived from palpēl 'to be round, roll'.{{Cite web|title=Definition of falafel {{!}} Dictionary.com|url=https://www.dictionary.com/browse/falafel|access-date=2021-01-03|website=www.dictionary.com|language=en|archive-date=6 January 2019|archive-url=https://web.archive.org/web/20190106204535/https://www.dictionary.com/browse/falafel|url-status=live}}

The name {{transliteration|ar|falāfil}} is used world-wide. In English (where it has been written falafel, felafel, filafel and filafil), it is first attested in 1936.The Oxford English Dictionary (3rd ed., March 2022) has a [https://www.oed.com/view/Entry/69033 1936 citation].

Falafel is known as {{transliteration|arz|taʿmiya}} ({{langx|arz|طعمية}} {{transliteration|arz|ṭaʿmiyya}}, {{IPA|ar|tˤɑʕˈmejjɑ|IPA}}) in Egypt and Sudan. The word is derived from a diminutive form of the Arabic word {{transliteration|ar|ALA-LC|ṭaʿām}} ({{lang|ar|طعام}}, "food"); the particular form indicates "a unit" of the given root in this case {{transliteration|sem|Ṭ-ʕ-M}} ({{lang|ar|ط ع م}}, having to do with taste and food), thus meaning "a little piece of food" or "small tasty thing".{{cite book|last=Davidson|first=Alan|author2=Jaine, Tom|title=The Oxford Companion to Food|publisher=Oxford University Press|year=2006|edition=2nd|page=287|isbn=978-0-19-280681-9|url=https://books.google.com/books?id=JTr-ouCbL2AC&q=falafel&pg=PA287|access-date=April 27, 2010}}{{cite book|last=Ham|first=Anthony|title=Africa|year=2010|publisher=Lonely Planet|location=Footscray, Victoria|url=https://books.google.com/books?id=n-jEEqvIqi4C&pg=PA199|page=199|isbn=978-1-74104-988-6|access-date=July 19, 2011}}

The word falafel can refer to the fritters themselves or to sandwiches filled with them.

History and distribution

File:Pita felafel.jpg]]

File:Falafel_balls.jpg

File:Falafels frying in egypt.jpg

File:Il Falafel di Ramallah.JPG

The origin of falafel is uncertain.{{cite book|last=Petrini|first=Carlo|title=Slow food : collected thoughts on taste, tradition, and the honest pleasures of food|year=2001|publisher=Chelsea Green Publishing|isbn=978-1-931498-01-2|page=55|access-date=6 February 2011|url=https://books.google.com/books?id=KVf94-rwpJ8C&q=Slow%20food:%20collected%20thoughts%20on%20taste,%20tradition,%20and%20the%20honest%20pleasures%20...%20By%20Carlo%20Petrini,%20Benjamin%20Watson&pg=PA55|author2=Watson, Benjamin}} The dish most likely originated in Egypt.{{cite book |last=Helman |first=Anat |title=Jews and Their Foodways |publisher=Oxford University Press |date=2015 |isbn=978-0-19-049359-2 |url=https://books.google.com/books?id=-LOlCgAAQBAJ |quote=The claim that Indian cooking may have influenced the invention of falafel is reasonable. There are many fried foods in India that predate falafel and that are similar in shape and consistency. British soldiers familiar with vada, ambode, dal ke pakode and other fried foods might easily have experimented and encouraged resourceful Egyptian chefs to come up with a local equivalent. |access-date=19 March 2023 |archive-date=8 December 2022 |archive-url=https://web.archive.org/web/20221208211427/https://books.google.com/books?id=-LOlCgAAQBAJ |url-status=live }}{{cite news|last=Galili|first=Shooky|title=Falafel fact sheet|url=http://www.ynetnews.com/articles/0,7340,L-3421119,00.html|access-date=6 February 2011|publisher=Ynet News|date=4 July 2007|archive-date=28 June 2011|archive-url=https://web.archive.org/web/20110628183259/http://www.ynetnews.com/articles/0,7340,L-3421119,00.html|url-status=live}}{{Cite web|first=Alexander|last=Lee|title=Historian's Cookbook - Falafel|date=1 January 2019|url=https://www.historytoday.com/archive/historians-cookbook/falafel|access-date=3 January 2021|website=History Today|archive-date=3 January 2021|archive-url=https://web.archive.org/web/20210103043712/https://www.historytoday.com/archive/historians-cookbook/falafel|url-status=live}}{{Cite web|date=21 July 2020|title=A short wrap-up of the history of falafel|url=https://www.zmescience.com/science/history-falafel-food-feature/|access-date=8 January 2021|website=ZME Science|language=en-US|archive-date=14 January 2021|archive-url=https://web.archive.org/web/20210114194037/https://www.zmescience.com/science/history-falafel-food-feature/|url-status=live}}{{Cite web|date=4 May 2016|title=The falafel battle: which country cooks it best?|url=http://www.theguardian.com/lifeandstyle/2016/may/04/the-falafel-battle-which-country-cooks-it-best|access-date=8 January 2021|website=the Guardian|language=en|archive-date=26 January 2021|archive-url=https://web.archive.org/web/20210126153112/https://www.theguardian.com/lifeandstyle/2016/may/04/the-falafel-battle-which-country-cooks-it-best|url-status=live}} It has been speculated that its history may go back to Pharaonic Egypt.{{Cite book |last=Wilson |first=Hilary |title=Egyptian food and drink |date=1988 |publisher=Shire |isbn=978-0-85263-972-6 |edition=1. publ |series=Shire Egyptology |location=Princes Risborough}} However, the earliest written references to falafel from Egyptian sources date to the 19th century,{{sfn|Raviv|2003}}{{cite book |last=Denker |first=Joel |url=https://books.google.com/books?id=S_x6nrkcoUkC&lpg=PA41&vq=falafel&pg=PA41#v=onepage&q&f=false |title=The World on a Plate: A Tour Through the History of America's Ethnic Cuisine |publisher=U of Nebraska Press |year=2003 |isbn=0-8133-4003-9 |page=41}}{{cite book |last=Solomonov |first=Michael |url=https://books.google.com/books?id=7GVwDwAAQBAJ&dq=falafel+copts&pg=PA20 |title=Israeli Soul: Easy, Essential, Delicious |date=2018 |publisher=Houghton Mifflin |isbn=9780544970373}} and oil was probably too expensive to use for deep frying in ancient Egypt.{{cite news|author=Liz Steinberg|title=Food Wars: Did Jews Invent Falafel After All?|work=Haaretz|url=https://www.haaretz.com/food/.premium-food-wars-did-jews-invent-falafel-after-all-1.5429673|access-date=18 February 2021|archive-date=14 April 2021|archive-url=https://web.archive.org/web/20210414213438/https://www.haaretz.com/food/.premium-food-wars-did-jews-invent-falafel-after-all-1.5429673|url-status=live}}

As Alexandria is a port city, it was possible to export the dish and its name to other areas in the Middle East.{{cite book|last=Green|first=Aliza|title=Beans|year=2004|publisher=Running Press|isbn=978-0-7624-1931-9|page=76}} The dish later migrated northwards to the Levant, where chickpeas replaced the fava beans, and from there spread to other parts of the Middle East.{{sfn|Raviv|2003|p=20}}{{cite web|title=A History of the Mideast in the Humble Chickpea|date=10 July 2002|author=Kantor, Jodi|url=https://www.nytimes.com/2002/07/10/dining/a-history-of-the-mideast-in-the-humble-chickpea.html|work=The New York Times|access-date=8 January 2020|archive-date=13 September 2020|archive-url=https://web.archive.org/web/20200913210032/https://www.nytimes.com/2002/07/10/dining/a-history-of-the-mideast-in-the-humble-chickpea.html|url-status=live}}{{cite news|url=http://www.theage.com.au/world/lebanon-turns-up-the-heat-as-falafels-fly-in-food-fight-20081011-4yqo.html|title=Lebanon turns up the heat as falafels fly in food fight|last=MacLeod|first=Hugh|date=12 October 2008|work=The Age|access-date=10 February 2010|archive-date=14 October 2008|archive-url=https://web.archive.org/web/20081014091818/http://www.theage.com.au/world/lebanon-turns-up-the-heat-as-falafels-fly-in-food-fight-20081011-4yqo.html|url-status=live}}

=== Middle East ===

Falafel is a common form of street food or fast food in Egypt, across the Levant, and in the wider Middle East.{{sfn|Roden|2008|p=62}}{{cite news|last=Kelley|first=Leigh|date=28 January 2010|title=Dining with a Middle Eastern flair|work=Times-News |url=https://www.blueridgenow.com/article/NC/20100128/News/606056826/HT |access-date=1 May 2021|archive-date=1 May 2021|archive-url=https://web.archive.org/web/20210501090256/https://www.blueridgenow.com/article/NC/20100128/News/606056826/HT|url-status=dead}} The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.{{cite web |url=http://www.accessmylibrary.com/coms2/summary_0286-30704219_ITM|title=Falafel: healthy Middle Eastern hamburgers capture the West.|last=Habeeb|first=Salloum|date=1 April 2007|work=Vegetarian Journal|access-date=16 February 2010|archive-date=2 September 2019|archive-url=https://web.archive.org/web/20190902204559/https://www.nelsonbrain.com/shop|url-status=dead}} Falafel became so popular that McDonald's for a time served a "McFalafel" in its breakfast menu in Egypt.{{cite news|url=http://www.wnewsj.com/main.asp?SectionID=43&SubSectionID=200&ArticleID=172473 |first=Jerry |last=Allison |title=Fast food – Middle Eastern style |date=6 January 2009 |work=The News Journal |access-date=6 February 2011 |url-status=dead |archive-url=https://web.archive.org/web/20110718075130/http://www.wnewsj.com/main.asp?SectionID=43&SubSectionID=200&ArticleID=172473 |archive-date=18 July 2011 }}

Falafel is still popular in the Coptic diet, and as such large volumes are cooked during religious holidays.{{sfn|Roden|2008|p=62}} Falafel is consumed as part of the Lenten diet by Arab Christians.{{cite book|title=Food and Everyday Life|first=Thomas|last= M. Conroy|year= 2014| isbn=9780739173114| page =73|publisher=Lexington Books|quote=}}{{cite book|title=The Oxford Companion to Food|first=Alan |last=Davidson|year= 2014| isbn=9780191040726| page =295|publisher=Oxford University Press |quote=Falafel are made for religious festivals, especially among Christian communities during Lent when meat is forbidden.}}{{sfn|Raviv|2003|p=20}}{{sfn|Roden|2008|p=62}}{{sfn|Malouf|Malouf|2008|p=90}}

The Palestinian chickpea version of the falafel has been adopted into Israeli cuisine, where it features prominently and has been called a national dish of Israel, which Palestinians and other Arabs have criticized and characterized as cultural appropriation.{{sfn|Raviv|2003|p=20}}{{sfn|Pilcher|2006|p=115}}

= Europe =

Waves of migration of Arabs and Turks took falafel through Europe to Germany in particular, where a large Turkish population had put down roots. At first it was a dish consumed principally by migrants. During the early 1970s, the appearance of Turkish food stalls and restaurants made falafel available to the Germans, resulting in a transformation of the recipe.{{Cite web |title=Falafel {{!}} History Today |url=https://www.historytoday.com/archive/historians-cookbook/falafel |access-date=2022-12-11 |website=www.historytoday.com |archive-date=3 January 2021 |archive-url=https://web.archive.org/web/20210103043712/https://www.historytoday.com/archive/historians-cookbook/falafel |url-status=live }}

=North America=

In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants.{{cite book|url=https://books.google.com/books?id=ze3F_n37NVoC&q=falafel+american&pg=PA181|title=Mouth Wide Open: A Cook and His Appetite|author1=Thorne, Matt |author2=Thorne, John |pages=181–187|publisher=Macmillan|year=2007|isbn=978-0-86547-628-8| access-date=23 February 2011}}{{cite book|first=Charles|last=Perry|chapter=Middle Eastern Influences on American Food|editor-first=Andrew F.|editor-last=Smith|title=The Oxford Companion to American Food and Drink|date=May 2007|isbn=978-0-19-530796-2|page=384|publisher=Oxford University Press, USA }}{{cite book|url=https://books.google.com/books?id=owZCMZpYamMC&q=falafel+american&pg=PA207|title=Encyclopedia of Muslim-American History, Volume 1|publisher=Infobase Publishing|year=2010|page=207|author=Curtis IV, Edward|access-date=23 February 2011|isbn=978-0-8160-7575-1}} Today, the dish is a common and popular street food in many cities throughout North America.{{cite journal|url=https://books.google.com/books?id=mA8AAAAAMBAJ&q=falafel+american&pg=PA194|journal=Atlanta Magazine|page=194|title=Cuisine of the Month|author=Lenhard, Elizabeth|date=January 2006|access-date=23 February 2011}}{{cite book|url=https://books.google.com/books?id=ORy2aVD7cEgC&q=falafel+american&pg=PA178|title=The World Religions Cookbook|publisher=Greenwood Publishing Group|last1=Schmidt|first1=Arno|last2=Fieldhouse|first2=Paul |page=178|year=2007|access-date=23 February 2011|isbn=978-0-313-33504-4}}{{cite book|url=https://books.google.com/books?id=2fJK8R_x0j8C&q=falafel+american&pg=PT387|title=The Good Housekeeping Cookbook|publisher=Hearst Books|editor= Westmoreland, Susan |year=2004|access-date=23 February 2011|isbn=978-1-58816-398-1}}

=Vegetarianism=

Falafel is popular with vegetarians worldwide.

Falafel became popular among vegetarians and vegans as an alternative to meat-based street foods.{{cite web|url=https://books.google.com/books?id=LwcAAAAAMBAJ&q=%22Falafel+Without+the+Fat%22&pg=PA20|work=Vegetarian Times|title=Falafel without fat|author=Grogan, Bryanna Clark|date=July 2003|pages=20, 22|access-date=23 February 2011|issn=0164-8497 }}{{cite book|last=Wolfe|first=Frankie Avalon|title=The Complete Idiot's Guide to Being Vegetarian|publisher=Penguin Group|year=2007|pages=175, 186|access-date=22 February 2011|isbn=978-1-59257-682-1|url=https://books.google.com/books?id=c0S-LmVSYgsC&q=falafel&pg=PA126}} While traditionally thought of as being used to make veggie burgers,{{cite book|last=Murphy|first=Jane|title=The Great Big Burger Book: 100 New and Classic Recipes for Mouth Watering Burgers Every Day Every Way|year=2010|publisher=ReadHowYouWant.com|access-date=6 February 2011|isbn=978-1-4587-6463-8|page=304|url=https://books.google.com/books?id=GcjxTyEMNjAC&q=The%20Great%20Big%20Burger%20Book:%20100%20New%20and%20Classic%20Recipes%20for%20Mouth%20Watering%20...%20By%20Jane%20Murphy&pg=PP1}} its use has expanded as more have adopted it as a source of protein.{{cite book|url=https://books.google.com/books?id=XzJUBO3Sm_YC&q=%22Falafel%22+vitamin&pg=PA203|author=Berkoff R.D., Nancy|access-date=22 February 2011|title=Vegan in volume: vegan quantity recipes for every occasion|isbn=978-0-931411-21-2|year=1999|publisher=Vegetarian Resource }} Falafel is used as a meat substitute in some vegetarian recipes for meatloaf, sloppy joes and spaghetti and meatballs.{{cite web|url=https://books.google.com/books?id=tAQAAAAAMBAJ&q=%22Falafel%22+vegetarian+times&pg=PA36|work=Vegetarian Times|title=New Ways with Falafel: The Middle Eastern favorite has evolved from a high fat sandwich stuffer to a low fat meal magician|author=Leonard, Joanne|date=October 1996|pages=36, 38|access-date=22 February 2011}}{{cite web|url=https://books.google.com/books?id=JQcAAAAAMBAJ&q=%22Falafel%22+vegetarian+times&pg=PA30|work=Vegetarian Times|title=Minute Meals|author=Whitney, Winona|date=June 1991|page=30|access-date=23 February 2011}}

Preparation and variations

Falafel is made from fava beans or chickpeas, or a combination of both.{{sfn|Raviv|2003|p=20}} Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine,{{sfn|Raviv|2003|p=20}} or just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East.{{sfn|Roden|2008|p=62}}{{sfn|Raviv|2003|p=20}}{{sfn|Malouf|Malouf|2008|p=90}}{{cite book|title=The glutton's glossary: a dictionary of food and drink terms|first=John|last=Ayto|publisher=Routledge|year=1990|access-date=6 February 2011|isbn=0-415-02647-4|url=https://books.google.com/books?id=vAQOAAAAQAAJ&q=syria+falafel+chickpeas&pg=PA106}} This version is the most popular in the West.{{sfn|Roden|2008|p=62}}

When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic.{{sfn|Roden|2008|p=62}} Spices such as cumin and coriander are often added to the beans for added flavor.{{cite web|url=http://query.nytimes.com/gst/fullpage.html?res=9401E7D81F30F937A35757C0A9619C8B63|title=For the Best Falafel, Do It All Yourself|last=Bittman|first=Mark|date=4 April 2007|work=The New York Times|access-date=11 July 2011|archive-date=12 June 2011|archive-url=https://web.archive.org/web/20110612120635/http://query.nytimes.com/gst/fullpage.html?res=9401E7D81F30F937A35757C0A9619C8B63|url-status=live}} The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.{{cite web | url=http://www.scienzavegetariana.it/nutrizione/favabeans.html | title=Fava Beans, Levodopa, and Parkinson's Disease | author=Kathrynne Holden | access-date=17 March 2013 | archive-date=22 July 2018 | archive-url=https://web.archive.org/web/20180722191415/https://www.scienzavegetariana.it/nutrizione/favabeans.html | url-status=live }}{{cite web | url=http://www.southcoasttoday.com/apps/pbcs.dll/article?AID=/19960529/LIFE/305299944 | author=Russ Parsons | title=The Long History of the Mysterious Fava Bean | access-date=10 August 2014 | archive-date=29 October 2020 | archive-url=https://web.archive.org/web/20201029223716/https://www.southcoasttoday.com/apps/pbcs.dll/article?AID=/19960529/LIFE/305299944 | url-status=dead }} The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel (falafel mould). The mixture is usually deep-fried, or it can be oven-baked.

Falafel is typically ball-shaped, but is sometimes made in other shapes. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan. Sometimes sesame seeds are added on top of the falafel before frying it.

The pita falafel sandwich was popularized after Israel's independence and in the 1950s by Jewish Yemeni immigrants. A 19 October 1939 The Palestine Post article is the first mention of the concept of falafels served in a pita bread as a street food.Encyclopedia of Jewish Food, Gil Marks, HMH, 2010 When served as a sandwich, falafel is often wrapped with flatbread or stuffed in a hollow pita bread,{{cite book|last=Marks|first=Gil|title=Encyclopedia of Jewish food|year=2010|publisher=John Wiley & Sons|access-date=6 February 2011|isbn=978-0-470-39130-3|page=183|url=https://books.google.com/books?id=ojc4Uker_V0C&q=Encyclopedia+of+Jewish+Food+By+Gil+Marks}} or it can be served with flat or unleavened bread.{{cite book|last=Basan|first=Ghillie|title=Middle Eastern Kitchen|year=2007|publisher=Hippocrene Books|isbn=978-0-7818-1190-3|page=33}} Tomatoes, lettuce, cucumbers, and other garnishes can be added.{{sfn|Winget|Chalbi|2003|p=33}}Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf, 1997, 688 p. ({{ISBN|0-394-53258-9}}), p. 273. Falafel is commonly accompanied by tahini sauce.{{sfn|Roden|2008|p=62}}

Nutrition

{{Nutritional value

|name=Homemade falafel

|kJ= 1393

|carbs=31.84 g

|fat=17.80 g

|protein=13.31 g

|water=34.62 g

|calcium_mg=54

|iron_mg=3.42

|phosphorus_mg=192

|magnesium_mg=82

|manganese_mg=0.691

|sodium_mg=294

|potassium_mg=585

|zinc_mg=1.50

|vitA_iu=13

|thiamin_mg=0.146

|riboflavin_mg=0.166

|niacin_mg=1.044

|pantothenic_mg=0.292

|vitB6_mg=0.125

|folate_ug=78

|vitB12_ug=0.00

|source_usda=1

|note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/172455/nutrients Link to USDA Database entry]}}Homemade falafel is 35% water, 32% carbohydrates, 13% protein, and 18% fat (table). In a reference amount of {{convert|100|g}}, homemade falafel supplies 333 calories and is a rich source (20% or more of the Daily Value, DV) of folate (20% DV), several dietary minerals, and dietary fiber (table). Falafel can be baked to avoid the high fat content associated with frying in oil.{{sfn|Winget|Chalbi|2003|p=33}}

Politics

Arguments over the relative importance of the dish in various cuisines is an example of gastronationalism.{{Cite news |last=Vered |first=Ronit |date=13 June 2018 |title=Israelis or Arabs – Who Owns Falafel - and Does It Matter? |language=en |work=Haaretz |url=https://www.haaretz.com/food/2018-06-13/ty-article-magazine/.premium/which-nation-owns-falafel-and-does-it-matter/0000017f-e498-d7b2-a77f-e79f24d30000 |access-date=2023-12-12}} In particular, discussion centers around the adoption of the dish into Israeli cuisine as an example of cultural appropriation. The chickpea version of the falafel has been adopted into Israeli cuisine, where it now features prominently and has been called a national dish of Israel – an attribution that Palestinians and other Arabs have criticized.{{sfn|Raviv|2003|p=20}}{{sfn|Pilcher|2006|p=115}}

While, according to author Claudia Roden, falafel was "never specifically a Jewish dish" in Syria and Egypt, it was consumed by Syrian and Egyptian Jews, and was adopted in the diet of early Jewish immigrants to the Jewish communities of Ottoman Syria.{{sfn|Pilcher|2006|p=115}} As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.

Palestinian author Reem Kassis wrote that the term "Israeli food" (including falafel) has become a proxy for political conflict.{{cite news |author=Reem Kassis |date=18 February 2020 |title=Here's why Palestinians object to the term 'Israeli food': It erases us from history |newspaper=The Washington Post |url=https://www.washingtonpost.com/lifestyle/food/heres-why-palestinians-object-to-the-term-israeli-food-it-erases-us-from-history/2020/02/14/96974a74-4d25-11ea-bf44-f5043eb3918a_story.html |url-status=live |accessdate=22 March 2023 |archive-url=https://web.archive.org/web/20210212093607/https://www.washingtonpost.com/lifestyle/food/heres-why-palestinians-object-to-the-term-israeli-food-it-erases-us-from-history/2020/02/14/96974a74-4d25-11ea-bf44-f5043eb3918a_story.html |archive-date=12 February 2021}}{{sfn|Pilcher|2006|p=115}} Joseph Massad, a Jordanian-American professor at Columbia University, has characterized falafel and other Arab dishes description in American and European restaurants as Israeli to be part of a broader trend of "colonial conquest".{{cite web |author=Joseph Massad |date=17 November 2021 |title=Israel-Palestine: How food became a target of colonial conquest |url=https://www.middleeasteye.net/opinion/israel-palestine-food-colonial-conquest-target-how |url-status=live |archive-url=https://web.archive.org/web/20230322093553/https://www.middleeasteye.net/opinion/israel-palestine-food-colonial-conquest-target-how |archive-date=22 March 2023 |accessdate=22 March 2023 |publisher=Middle East Eye}}

Journalist Dorothy Kahn Bar-Adon wrote in 1941 that "since the outbreak of war domestic science institutions have been advocating the use of local products" but that there was a "wall of resistance", and that many Eastern Europeans were reluctant to use local foods. Dafna Hirsch of the Open University of Israel, wrote that despite this initial reluctance, "several ingredients from the Palestinian repertoire did penetrate many Jewish kitchens by the early 1940s, mostly vegetables like olives, tomatoes, eggplants, and squashes. Prepared dishes, however, were rarely adopted, except for falafel, which became a popular street food in Tel Aviv by the late 1930s. Excluding consumption by immigrants from Arab countries, both falafel and, later, hummus seem to have been adopted mainly by the first generation of Jews born in the country."{{cite journal |last1=Hirsch |first1=Dafna |date=November 2011 |title="Hummus is best when it is fresh and made by Arabs": The gourmetization of hummus in Israel and the return of the repressed Arab |journal=American Ethnologist |volume=38 |issue=4 |pages=619–621 |doi=10.1111/j.1548-1425.2011.01326.x |doi-access=free}} Some authors have disagreed on the politics of food and its relative merit as a topic in the conflict.{{Cite journal |last=Ariel |first=Ari |date=2012 |title=The Hummus Wars |url=https://www.jstor.org/stable/10.1525/gfc.2012.12.1.34 |journal=Gastronomica |volume=12 |issue=1 |pages=34–42 |doi=10.1525/gfc.2012.12.1.34 |issn=1529-3262 |jstor=10.1525/gfc.2012.12.1.34}}

The Association of Lebanese Industrialists in 2008 threatened a lawsuit against Israel seeking damages for lost revenues, claiming copyright infringement regarding the branding of Israeli falafel, hummus, tabbouleh, and other foods.{{cite news |last=Nahmias |first=Roee |date=10 June 2008 |title=Lebanon: Israel stole our falafel |publisher=Ynet News |url=http://www.ynetnews.com/Ext/Comp/ArticleLayout/CdaArticlePrintPreview/1,2506,L-3605773,00.html |url-status=live |access-date=11 February 2010 |archive-url=https://web.archive.org/web/20090420082118/http://www.ynetnews.com/Ext/Comp/ArticleLayout/CdaArticlePrintPreview/1,2506,L-3605773,00.html |archive-date=20 April 2009}}

References

=Citations=

=Sources=

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{{cite book |last=Pilcher |first=Jeffrey M. |url=https://books.google.com/books?id=lbEVK2DSu3AC&q=falafel |title=Food in World History |publisher=Routledge |year=2006 |isbn=978-0-415-31146-5 }}
{{cite journal |last=Raviv |first=Yael |date=2003 |title=Falafel: A National Icon |journal=Gastronomica |volume=3 |issue=3 |pages=20–25 |doi=10.1525/gfc.2003.3.3.20 |url=https://doi.org/10.1525/gfc.2003.3.3.20}}
{{cite book|last=Roden|first=Claudia|author-link=Claudia Roden|title=The New Book of Middle Eastern Food|date=2008|publisher=Random House|isbn=978-0-375-40506-8|url=https://books.google.com/books?id=r723owliVz8C&q=falafel}}
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