SAEDNEWS: Falafel, native to the Eastern Mediterranean, traces back to ancient Egypt. The Lebanese version—made with chickpeas, fava beans, or both—is one of the most flavorful ways to enjoy this classic dish.
Using falafel spice is essential for giving falafel its authentic flavor and aroma. This special blend contains a variety of ingredients that not only enhance taste but also offer health benefits. Interestingly, mango powder is one of the key components, setting falafel spice apart from other spice mixes. In Abadan, some falafel vendors even use mango powder to create a bright yellow, extra-spicy sauce that has many devoted fans.
Falafel spice is made from a combination of other spices, seasonings, and dried herbs.
Black Pepper Powder: A core ingredient, black pepper gives falafel its signature heat. Beyond flavor, it is a powerful antioxidant with potential anti-cancer properties.
Black Cumin Powder: Known for its digestive benefits, black cumin is a main component of chickpea-based falafel spice. It also helps stimulate appetite.
Turmeric Powder: Popular in Iranian cuisine, turmeric adds color and offers anti-inflammatory and anti-cancer properties while supporting heart health.
Ginger Powder: A warming spice that aids digestion.
Garlic Powder: Enhances flavor while boosting the immune system and helping regulate blood pressure.
Onion Powder: Supports blood sugar balance and provides antioxidant benefits.
Dried Parsley Powder: Complements black cumin; it can help with weight management and is particularly suitable for people with diabetes.
Baking Powder: Ensures falafel is light and crispy.
½ tablespoon mango powder
Black pepper, to taste
½ tablespoon turmeric
½ tablespoon black cumin powder
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ginger powder
1 tablespoon baking powder
Start with whole spices from a spice shop and grind them into a fine powder using a spice grinder or electric blender. This aromatic blend isn’t just for falafel—it works beautifully in samosas too. Store the spice in a sealed container with a label, and use as needed.
Mango, a tropical fruit native to the Indian subcontinent and Southeast Asia, is used in cooking for flavor, color, and aroma. Rich in vitamin C, polyphenols, and carotenoids, 160 grams of mango provides 25% vitamin A, 76% vitamin C, and 9% vitamin D. Mango also contains B vitamins, potassium, copper, and amino acids, with its skin and flesh offering antioxidants and omega-3 and omega-6 fatty acids. Studies suggest mango may help prevent skin and prostate cancers.
In the West, ripe mango is typically used in dishes, while in India, unripe, sour mangoes are common. Across India, mango juice is served as a dessert, whereas in Mexico it’s used in ice cream, drinks, and tea. In Thailand and parts of Southeast Asia, mango slices accompany rice or are served as pickles. One medium mango (207 g) contains 124 calories.
