Falafel: A Beloved Global Dish

Falafel is a favorite food for both vegetarians and meat-eaters alike, often served as a meat alternative for vegetarians. It’s a Middle Eastern dish typically made from chickpeas or fava beans, deep-fried until crispy on the outside and tender inside. Falafel is usually wrapped in pita bread or served with salads and sauces like tahini or tzatziki.

How to Celebrate International Falafel Day?

Eat falafel at Middle Eastern restaurants or street food markets.
Make falafel at home using different recipes (Egyptian style with fava beans, Levantine style with chickpeas).
Add fresh herbs and spices such as cilantro and cumin for extra flavor.
Serve falafel with fresh vegetables and sauces of your choice.
Share your falafel creations with friends and family.
Use an online falafel map to find places celebrating the day near you.

History of Falafel

Falafel is believed to have originated in Egypt, possibly created by Coptic Christians as a meat substitute during Lent. Originally made from fava beans, chickpeas were added later as the dish spread north to the Levant. Some think it dates back to ancient Pharaonic times, but this isn’t confirmed.

Falafel became a popular street food across the Middle East and gained international fame from the 1970s, especially in North America, often served as a vegetarian street food option.

Regional Differences in Falafel Recipes

Recipes vary depending on local crops and spices:

In Egypt, falafel (called ta’amiya) is made from fava beans.
In the Levant, chickpeas are used with fresh herbs like parsley, cilantro, and dill, giving falafel its bright green inside.
Spices like cumin, coriander, and parsley vary by region and personal taste.

Modern Falafel Innovations

Creative versions include beetroot falafel, curry-flavored falafel, and even falafel waffles. Falafel has become an essential part of the global plant-based food movement thanks to its high protein content, making it perfect for vegetarians and vegans.

Common Mistakes When Making Falafel

Not soaking chickpeas long enough before grinding.
Not grinding the mixture long enough (4–5 minutes) to blend well.
Over-grinding, which makes the mixture too soft.
Frying falafel in oil that’s not hot enough or lowering the heat too much, which prevents crispiness.
Not adding enough baking powder or baking soda.
Adding too many herbs or vegetables, which can prevent the mixture from holding together.
Shaping falafel by hand instead of using a mold, which helps keep the falafel intact.

Crispy Falafel Recipe (Serves 5)

Ingredients:

500g dried chickpeas, soaked overnight
1 large onion
2 tbsp fresh coriander (cilantro)
1 tbsp baking powder
2 tsp cornstarch
2 tbsp salt
2 tsp dried coriander
2 tsp cumin
1 tsp black pepper
½ tsp chili powder (optional)
2 tsp falafel spice mix
2 garlic cloves
Tartare sauce (optional, for serving)

Instructions:

Grind chickpeas with onion, coriander, and garlic twice in a food processor, scraping down sides between grinds.
Transfer mixture to a bowl and mix in salt, dried coriander, cumin, black pepper, and falafel spices.
Knead the mixture by hand until uniform.
Add cornstarch and baking powder, knead again until easy to shape.
Cover and refrigerate for 30 minutes.
Heat plenty of oil in a pot over high heat.
Shape the mixture into balls, wetting your hands to prevent sticking.
Fry falafel balls in hot oil, lowering heat to medium after adding them.
Cook until golden brown, then remove and drain on paper towels.
Serve with tartare sauce and fresh vegetables.