Falafel – A Timeless Middle Eastern Street Food

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Falafel – A Timeless Middle Eastern Street Food

Falafel is one of the most iconic dishes in the Arab world, beloved across Jordan, Syria, Palestine, and the Gulf region. In Egypt, it's known as Ta’amiya, and while the name is different, the love for this crunchy, flavorful bite is the same.

While most regions prepare falafel using chickpeas, the Egyptian version typically uses fava beans. Regardless of the variation, falafel is a nutrient-rich food full of carbohydrates, fiber, and plant-based protein, making it a hearty and satisfying vegetarian meal—especially when served with fresh vegetables and pickles.

Ingredients

Falafel

 

  • 2 cups dried chickpeas

  • 2 bunches fresh parsley

  • 1 large onion

  • 1 tbsp salt

  • Falafel spice mix (available at Middle Eastern spice shops)

  • 2 tbsp baking soda (sodium bicarbonate)

  • 2 egg whites (from medium eggs)

  • Vegetable oil for deep frying (corn or sunflower oil recommended)

How to Make Homemade Falafel

Step 1: Soak the Chickpeas

  • Wash the dried chickpeas thoroughly, then soak them in warm water for 24 hours.

  • Every 4 hours, refresh the water with hot water to keep the soak active.

  • Add 1 tbsp of baking soda per cup of chickpeas during the soak to help soften them.

Step 2: Prepare the Herbs and Onion

  • Peel and chop the onion into medium pieces.

  • Soak the parsley in water with salt or vinegar for 5 minutes, rinse well, and remove the tough stems.

Step 3: Grind the Mixture

  • Drain the soaked chickpeas completely.

  • Using a meat grinder or food processor, grind the chickpeas finely. Repeat the grinding twice for a smoother texture.

  • Grind the parsley and onion the same way, then combine all ingredients.

Step 4: Mix and Season

  • Add 1 tbsp of falafel spice mix per cup of chickpeas, and salt to taste.

  • Mix everything thoroughly.

  • Add the egg whites, and mix again until the dough is cohesive and fluffy.

Let the mixture rest for 30 minutes to allow it to rise slightly and develop better texture for frying.

Step 5: Fry the Falafel

  • Heat deep oil in a large frying pan over medium-high heat.

  • Use a falafel mold or spoon to shape the dough into small patties or balls.

  • Dip the mold in water occasionally to prevent sticking.

  • Gently drop the falafel into the hot oil. Do not overcrowd the pan.

  • Once the pan is full, reduce the heat slightly to ensure the falafel cooks through without burning on the outside.

  • Fry until golden and crispy, then remove and place on paper towels to drain excess oil.

To Serve:
Serve hot alongside fresh vegetables, pickles, pita bread, and optionally tea or tahini sauce. It’s perfect for breakfast, lunch, or dinner!

Falafel is not just food—it’s a cultural symbol, a street food staple, and a plant-powered bite of history. Enjoy it with your favorite sides. Bon appétit!

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