hyÂ·drolÂ·yÂ·sis. A chemical process whereby a compound is cleaved into two or more simpler compounds with the uptake of the H and OH parts of a water molecule on either side of the chemical bond cleaved; hydrolysis is effected by the action of acids, alkalies, or enzymes.Compare: hydration. 1. a reaction between the ions of salt and those of water to form an acid and a base, one or both of which is only slightly dissociated. A process whereby a large molecule is split by the addition of water. The end products divide the water, the hydroxyl group being attached to one and the hydrogen ion to the other.
Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way.
Falafel was originally made with fava beans and continues to be made that way in Egypt and other Arab countries, but Israeli falafel is made from chickpeas. This is because many Jews have a medical deficiency called G6PD, which is a hereditary enzymatic deficiency that can be triggered by fava beans.ou will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Donât cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.