The Original Falafel: A Taste of Ancient Tradition

Crispy, golden, and bursting with flavor—falafel is one of those timeless dishes that connects cultures and brings people together around the table.

But where did falafel come from? Its exact origin is still a topic of friendly debate across the Middle East. Some say it was first made in Egypt, where it was called ta’amiya and prepared with fava beans. Others believe it spread through the Levant, evolving along the way and gaining popularity in Lebanon, Syria, Palestine, and Israel, where chickpeas became the main ingredient.

What we do know is this: falafel has been around for centuries. It’s a humble, plant-based street food that was born out of simplicity—soaked legumes, fresh herbs, garlic, and warm spices—formed into small patties and fried until perfectly crisp on the outside and soft on the inside.

What Makes Original Falafel Special?

The traditional version uses soaked raw chickpeas (never canned), which gives falafel their fluffy texture. Herbs like parsley and cilantro add a fresh, green color and earthy depth. Ground cumin, coriander, and garlic lend that unmistakable falafel aroma we all love.

Falafel is naturally vegan, rich in protein and fiber, and deeply satisfying. Served in pita with tahini, fresh vegetables, and pickles, it becomes a full meal that’s both nourishing and delicious.

From Ancient Origins to Modern Tables, Whether eaten as a quick street snack or part of a generous mezze spread, falafel continues to win hearts around the world. It’s a dish that reminds us how powerful simple ingredients can be when combined with care, tradition, and flavor.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 cup dried chickpeas (do not use canned)

1 small onion, roughly chopped

3 garlic cloves

1 cup fresh parsley (or mix with cilantro and mint)

2 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne or chili flakes (optional)

1½ tsp salt

½ tsp baking soda

1 tsp baking powder

3 tbsp flour or chickpea flour (as needed)

Oil for frying

Directions

Place the dried chickpeas in a large bowl. Cover with plenty of cold water and soak overnight (12–18 hours).

They will double in size.

Drain and rinse the soaked chickpeas. In a food processor, pulse them with onion, garlic, herbs, and spices until you get a coarse, grainy paste that holds together when squeezed (don’t overprocess—it should not be mushy).

Transfer the mixture to a bowl. Stir in baking soda, baking powder, and just enough flour to hold it together. Cover and refrigerate for at least 1 hour (or up to 1 day).

Form into small balls or patties using your hands or a falafel scoop (about the size of a walnut).

Heat oil in a deep skillet (about 2 inches deep) to 170–180°C (340–350°F).

Fry falafel in batches for 3–4 minutes until deep golden and crisp. Drain on paper towels.

Serving Suggestions: Serve warm with:Pita bread or flatbread, Tahini sauce or hummus

Chopped tomato, cucumber, red onion, Pickled turnips or olives, Fresh greens or tabbouleh