Fried · Chickpea
Falafel
Photo via Pexels/Unsplash — free for commercial use
Amman's oldest falafel counters fry in large batches all morning, so the falafel sitting in the window has often been resting, not sitting cold — vendors re-crisp it in the fryer for seconds before serving.
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.
Roughly what's in it
420kcal
13gprotein
48gcarbs
19gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Jordan
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.