Who does not love a falafel? These fried chickpea fritters are served along with houmous, salad and pitta bread.
I first ate a falafel in Brussels in 2003. We had gone to Brussels for our first wedding anniversary. It was cold and wet, and we could not find many vegetarian places to eat. We came across a small stall opposite the main train station selling freshly fried falafel piled in a warm pitta with oodles of salad.
The falafels were crispy on the outside and hot and fluffy inside with a fresh taste of parsley and garlic. Oh! The salad to go with it was to die for. They had soo many varieties of salad and you could pick and choose whatever you want to fill in your pitta. They had a spicy onion (I know it is not traditional) but it went really well with the falafel. Since, then it has been one of my favorite dishes. I happened to eat it again when we went to Cairo and I knew I was in love.
My favourite way to make a falafel pita is to start with a layer of houmous deep inside the pocket, then add the falafel, lettuce, tomatoes, and pickles. Be creative with it!
Serve this perfect crispy falafel with homemade Houmous, Pita bread or with Lebanese Feta Man’oushe, Lebanese Batata Harra, Beer Battered Onion Rings, Labneh with Roasted Tomatoes, and Lebanese Zaatar Man’oushe.
