Ikea‘s best-selling product, the meatball, is turning forty years old. The Swedes are celebrating that anniversary by introducing falafel to the menu: over the next six months, more and more markets will see the chickpea balls appear in their restaurants.
Forty years of balls
In 1960, Ingvar Kamprad already started the first Ikea restaurant in Älmhult: the chain’s founder believed that “well-fed customers were happier shoppers”. 25 years later, the company asked Swedish chef Severin Sjöstedt to develop a ‘universal meatball’ for introduction in all Ikea markets.
Soon the famous köttbullar became a global success: Ikea sells nearly one and a half billion of them a year worldwide. In 2006, the chain began selling the balls in its Swedish Food Market, along with accompanying sauces and other Swedish delicacies.
Gradually Ikea introduced alternatives to the minced meat balls: in 2015 there was first the chicken ball, followed later that same year by the vegetable ball. Five years later, the plant-based “huvudroll” hit the market, designed to match the taste of the original meatball. Another five years later, Ikea introduces the chickpea-based falafel ball.
Falafel strengthens plant-based range
With the addition of falafel, Ikea wants to increase the proportion of plant-based food and and wants to inspire more people to choose plant-based. Chickpeas are the main ingredient of the new ball, which also includes zucchini, onion and a spice mix. At restaurants, the balls will be served with couscous, aioli and lemon slices.
“We sell flatpack furniture and round shaped food”, the chain said in a press release. Food designer Daniel Yngvesson calls falafel “the perfect addition to the menu”: falafel is now a fixture in Swedish cuisine, he believes.
Ikea is one of the largest restaurant chains in the world: it says its 473 restaurants serve 710 million guests annually in 63 markets.
