Fried · Chickpea

Falafel

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Downtown Amman's Hashem restaurant, open since the 1950s and running almost around the clock, serves little beyond falafel, hummus, and foul, and has drawn everyone from students to royalty.

Ground chickpeas blended with herbs and spices are shaped into small patties and deep-fried to order, then served in pita with tomato, pickles, and tahini sauce, or plain with a side of hummus. Downtown Amman has several long-running falafel counters that draw lines at breakfast and lunch.

Why it's made this way: As in the rest of the Levant, falafel became a fixture of Jordanian street food because chickpeas were cheap and plentiful, and frying them fresh to order let vendors serve a hot, filling meal in minutes.

Full guide: what Falafel is and how to make it, on the Falafel page from Lebanon.