Falafel sesame

Crispy falafel with sesame, a Middle Eastern classic made from chickpeas and spices.

About this subject

Falafel is a deep-fried ball or patty, traditionally made from chickpeas or fava beans, mixed with herbs and spices such as cumin, coriander, garlic, and onion. Its exact origins are debated between Egypt and the Levant, but historical records show consumption in Egypt as early as the pharaonic period. The most common version uses soaked raw chickpeas that are ground, seasoned, shaped, and fried until golden and crispy. Sesame seeds are often incorporated into the mixture or used as a coating to add nuttiness and crunch.

The texture varies by region: in Egypt, falafel (ta'amiya) is made with fava beans and has a softer interior; in Lebanon, Israel, and Palestine, chickpea-based falafel has a crunchier crust. It is typically served in pita bread or on a plate with salad, hummus, tahini sauce, and pickles. Falafel is one of the most popular street foods in the Middle East and has gained worldwide recognition as a vegetarian and vegan option, rich in protein and fiber.

Interestingly, falafel has roots in Coptic cuisine, which avoided meat during certain periods. Today, it is a symbol of simple, affordable food and cultural identity in many countries. Adding sesame not only enhances flavor but also provides calcium and healthy fats. While traditionally fried, baked versions are also made to reduce fat content.

Frequently Asked Questions

Is falafel vegan?

Yes, traditional falafel is completely vegan, made from chickpeas or fava beans, herbs, and spices, with no animal products.

What is the origin of falafel?

The exact origin is debated, but it is believed to have originated in ancient Egypt, made with fava beans. The chickpea version is more common in the Levant (Lebanon, Syria, Palestine, Israel).

How is falafel traditionally served?

Typically inside pita or lafa bread with salad, hummus, tahini, and pickles. It is also served as part of meze platters or on a plate with rice.