falafel

Falafel is a fried patty or ball made from ground beans and herbs. Most commonly, the mixture uses chickpeas or fava beans, or a combination of both, along with onions, garlic, parsley, cilantro, and spices such as cumin and coriander. The ingredients are ground to a coarse paste, often bound with a little flour or breadcrumbs, formed into balls or patties, and deep-fried until crisp.

Although its exact origins are uncertain, falafel is widely associated with Middle Eastern cuisine. Variants exist across the region: in Egypt it has long been prepared with fava beans, while chickpeas are more common in the Levant. The dish spread with explorers and migrants and is now common as street food in many countries.

Falafel is commonly served in pita or flatbread with salads, pickled vegetables, and sauces such as tahini or yogurt. It can be eaten as a sandwich, in mezze platters, or as a snack. Regional flavorings influence the spice blend and accompaniments, and there are baked or air-fried versions as lighter alternatives.

Nutritively, falafel supplies plant-based protein and fiber, though traditional frying adds fat. It is a staple in vegetarian and vegan cuisines and is often presented as a meatless protein option in dining and street-food contexts.