Falafel (Jordanian)

Falafel is the street food of the Levant, and in Jordan it is serious business — Amman’s falafel stands fry batches from dawn until the oil runs out. The best versions are made from soaked dried chickpeas, ground with parsley, cilantro, and garlic, then fried so the outside turns crackling while the inside stays fluffy and green-flecked. It is a weekday lunch, a mezze plate, and a national point of pride.

Crisp little spheres of golden chickpea

The crust shatters when you bite, revealing a tender, fragrant center that is almost mousse-like, perfumed with cumin, coriander, and fresh herbs. Stuffed into warm pita with hummus, chopped salad, pickles, and a generous drizzle of tahini, it becomes a full meal you can eat with one hand. The oil must be hot and the batches small, so the falafel browns instead of greasing. It is vegetarian comfort food at its finest, and it disappears embarrassingly fast.

Craving more? Explore all Jordanian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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