Falafel

Falafel is a popular deep-fried fritter that serves as a staple of Middle Eastern cuisine.

It is typically shaped into small balls or flat patties. This dish is highly valued as a versatile street food across many different cultures. People enjoy it as a quick snack or as part of a meze, which is a collection of small dishes served together.

It is also frequently served inside various types of flatbread, such as pita, samoon, laffa, or taboon. In these forms, it is often called a falafel sandwich. To add flavor and texture, these sandwiches are commonly topped with fresh salads, pickled vegetables, and hot sauce. A creamy, tahini-based sauce is often drizzled over the top to complete the meal.

The preparation of falafel involves a specific sequence of steps to ensure the correct texture.

If chickpeas are used, they must not be cooked before they are processed. Cooking the chickpeas first would cause the fritters to fall apart during frying. Instead, the beans are soaked overnight, sometimes with the addition of baking soda. After soaking, the beans are ground together with various herbs and aromatics. Common ingredients include parsley, scallions, garlic, leeks, and green coriander. Spices like cumin and coriander are added to enhance the flavor profile. Once the mixture is prepared, it is shaped into balls or patties. This can be done by hand or by using a specialized tool called an aleb falafel, which acts as a mould. Finally, the pieces are deep-fried in oil, though they can also be oven-baked.

This frying process creates a crunchy exterior while the inside remains soft. The interior color may appear tan or green, depending on the amount of herbs used.

Regional variations of falafel depend largely on the type of legume used.

In Egypt and Sudan, the dish is known as ta'ameya and is typically made with fava beans. In the Levant region, which includes countries like Jordan, Lebanon, and Syria, cooks often use chickpeas or a blend of both fava beans and chickpeas. Some regional variations even include a filling inside the dough; for example, Palestinians make a version stuffed with onions and sumac. The chickpea-based version has become the most widely recognized form of the dish in Western countries.

The exact origins of falafel are not known with certainty.

While some speculate the dish may date back to Pharaonic Egypt, the earliest written references from Egyptian sources appear in the 19th century. Historians note that oil may have been too expensive for deep frying in ancient Egypt. It is possible that the dish spread from the port city of Alexandria to other parts of the Middle East. As the dish migrated north to the Levant, the recipe shifted from fava beans to chickpeas. In the 1950s, Jewish Yemeni immigrants helped popularize the pita falafel sandwich. A 1939 article in The Palestine Post even identified the pita-wrapped version as a street food.

Falafel holds significant cultural and religious importance for many communities.

During the holy month of Ramadan, falafel balls are sometimes eaten as part of the iftar, which is the meal that breaks the daily fast after sunset. It is also a common component of the Lenten diet for Arab Christians. In the Coptic tradition, large volumes of falafel are prepared during religious holidays. The dish has also become a global favorite for vegetarians and vegans. Because it is a rich source of protein, it is often used as a meat substitute in dishes like meatloaf or spaghetti and meatballs.

From a nutritional standpoint, homemade falafel is a substantial food source. A standard serving of 100 grams provides approximately 333 calories. The composition of homemade falafel is roughly 35% water, 32% carbohydrates, 18% fat, and 13% protein. It is considered a rich source of dietary fiber and folate, providing 20% or more of the Daily Value. Baking the fritters is a common method used to reduce the fat content associated with traditional deep-frying.

In recent years, falafel has become a subject of political discussion known as gastronationalism. This occurs when there are arguments regarding which culture holds the primary claim to a dish. Specifically, the adoption of chickpea-based falafel into Israeli cuisine has been a point of contention. While it is recognized as a national dish in Israel, this has led to accusations of cultural appropriation from Palestinians and other Arabs. Despite these debates, the dish continues to expand globally. It moved into Europe, particularly Germany, through the migration of Arab and Turkish populations. In North America, it has grown from a niche food in specific neighborhoods to a common street food in many cities.