I tasted over two dozen falafels this summer — here’s what I learned
For the 76, I became a scholar in those delightful crispy chickpea fritters.
Eating at over 20 Middle Eastern restaurants as a scout for The Inquirer’s 76 list may seem like a daunting task (and in some ways it was). But when your search includes eating falafel over six weeks, the quest becomes a delightful lesson in texture and taste.
My beat included Lebanese, Yemeni, Afghan, Palestinian, Jordanian, Turkish, Egyptian, Syrian, and Moroccan restaurants, which meant I became a falafel obsessive, tasting over two dozen falafels. At every restaurant I went to I would ask my dining companions to evaluate the dish. And I would ask:
Could I feel the crispiness of the exterior by tapping on it? Was there a soft, herb-hued mush inside when I tore it in half? Did the earthy, nutty flavors of warming spices like cumin, coriander come through with each bite?
» READ MORE: My favorite falafels in Philly
No matter how it’s made — legumes soaked overnight, blended (with spices, herbs, and sometimes flour), and fried — falafel is about the herbs, spices, and legumes that come together to make the palm-sized rounds that are perfect on platters, in a sandwich, or as a snack by themselves. While falafels originate from Egypt, there are various techniques used throughout the Middle East to create this popular dish. Growing up with many Arab friends, I knew falafel looked and tasted a bit different depending on the chef’s the country of origin — after all, Middle Eastern cuisine is not a monolith.
What was fascinating to learn was the specific differences in technique and ingredients within Philly restaurants. Palestinian falafel, like those served at Al-Baik Shawarma, tend to have with bronze exteriors with slightly spicy, earthy light green interiors Egyptian falafels use fava bean and chickpea mixes fried to perfection for the most satisfying crunch at Cilantro near South Street to fluffy Lebanese falafels made gluten-free with the use of baking soda in Collingswood at Li Beirut.
My journey revealed the rich tapestry of falafels that make up this city. After a summer of munching, Cilantro, Al-Baik, and Apricot Stone falafels live rent-free in my head.
But most importantly, these palm-sized legume balls were a clear reflection of just how expansive and diverse the Middle Eastern dining landscape is in Philadelphia. One that only takes sinking your teeth into super-satisfying falafels to experience.