Falafel is probably the best-known dish of Arab street food. In Egypt, where it’s called ta’ameya, it’s traditionally made from fava beans; in the Levant – Syria, Lebanon, Palestine and Jordan – from chickpeas. The rule is the same everywhere: fry it fresh, eat it straight away. Traditionally the mixture is made from soaked, uncooked pulses rather than cooked ones – that’s what keeps falafel light inside and stops it falling apart.
How we make falafel
At Dunya in Mannheim our falafel is made from finely ground chickpeas, packed with fresh herbs. We fry it until golden and the crust crackles, while the inside stays light and green.
Six pieces are served on crisp romaine lettuce with fresh mint, tangy pickled gherkins and ripe tomatoes. It comes with sesame sauce and a sprinkling of sumac. The sauce is what stops falafel tasting dry – so dip generously.
Share it or keep it to yourself
As a starter, falafel is great for sharing. Add hummus and a bowl of tabbouleh and you’ve got the classic Levantine street food spread on your table. If you’d rather have falafel as a full meal, you’ll find it in the falafel plate, the falafel salad and the falafel burger.
Falafel also works alongside meat: lots of people order it with a shawarma plate or a grilled dish, so the vegetarians at the table have something to share too.
For the office, buffets and parties
Falafel is easy to eat, vegetarian and popular with almost everyone – which makes it ideal for catering. We deliver within about 70 km of Mannheim, with no minimum order.
