Welcome to Petra Falafel House!

Falafel is usually served in a peta, which acts as a pocket on wrapped in a flat bread known as "lafa." The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a "mezze."

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Chickpeas are also low in fat, cholesterol, and salt. Key nutrients are calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotine. Falafel is hearty enough to replace hamburger patties and meatballs in vegetarian dishes. Falafel can be baked to reduce the fat content associated with frying, but doing so will alter the texture and flavor.

Hummus is high in iron and vitamin C, and also has a significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber, the tahini consists mostly of seasame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein.