Wrap your lips around traditional falafel from Seko Foods
Traditionally falafel originate from the Middle East, southward of Syria, but there is debate that the south of Turkey (which was part of Syria until 1939) has some of the best falafel recipes, passed down through families for generations.
Korhan Agilzak from Seko Foods grew up in Turkey and says his falafel recipes are worthy competition to those that stem from the Middle East. Seko Foods wholesales and retails falafel, labna (yoghurt cheese), hummus and baba ghanoush, selling its wares at the Queen Street Farmers Market, Sunday Gourmet Market, The Gap Farmers’ Market and The Fig Tree Farmers Market. Seko foods makes its trans-fat-free, vegan and gluten-free falafel in its Underwood kitchen, using local chickpeas from Toowoomba and 100% Australian garlic.
One of the best ways to eat felafel is inside a soft pita lined with hummus and tangy Turkish salad, drizzled with lemony tahini sauce. Falafel can also be eaten alone as a snack, served as part of a meze platter or diced up in a salad.
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