Reduction of Oil Uptake in Deep Fat Fried Falafel

Abstract

The Arabic word )لفلاف( "Falafel" is the plural of )لفلف( "pepper". Falafel is a fried ball principally made of spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East Brothwell & Brothwell.1 Falafel was invented some 1000years ago by the Egyptian Copts, who brought it with them to the rest of the Middle East originally made with fava beans. The dish migrated northwards to Syria and Palestine where chickpeas were introduced instead. The chickpea was used as a food item in the levant before 4000 BC Jodi K.2 Fat and calorie content of falafel are of concern to healthy consumers, Lefort et al.,3 Fats (lipids) are implicated in cardiovascular disease due to the fact that the product constitutes a major source of energy content (9Kcal/g); eating high fat diet is conducive to obesity Baur.4 Therefore, high oil content is a major factor affecting consumer acceptance of oil-fried products today, as well as low fat food products are becoming more popular, Bunger et al.,5 Saturated fat and trans-fat are the undesirable fats Allan.6