Falafel

Falafel is a deep-fried fritter, shaped into a ball or patty, that originated in Egypt and is a staple of Middle Eastern and especially Levantine cooking. The mixture is made from ground fava beans, chickpeas, or a combination of both, which is then blended with herbs and spices before being fried. It is commonly served inside flatbreads like pita, samoon, laffa, or taboon, often as a wrapped sandwich topped with salads, pickled vegetables, hot sauce, and a drizzle of tahini-based sauces. The fritters can also be eaten on their own as a snack or as part of a meze selection. Across the Middle East, falafel is a widely enjoyed street food. In Egypt and the Arabian Peninsula, fava beans are the primary ingredient, while in the Levant, chickpeas or a mix of both are more typical. The dish has become a point of contention in gastronationalistic debates, most notably within the Israeli–Palestinian conflict, where both sides claim it as their own.

The Arabic word *falāfil* is the plural of *filfil*, meaning "pepper," which itself was borrowed from Persian *felfel*, related to the Sanskrit *pippalī* for "long pepper." An alternative origin traces it to an earlier *filfal* from Aramaic *pilpāl*, meaning "small round thing" or "peppercorn," derived from *palpēl* ("to be round, roll"). The term is used globally; in English, it first appeared in 1936, with spellings including falafel, felafel, filafel, and filafil. In Egypt and Sudan, it is known as *ṭaʿmiyya*, a diminutive form of the Arabic word *ṭaʿām* ("food"), meaning "a little piece of food" or "small tasty thing." The word falafel can refer either to the fritters themselves or to the sandwiches filled with them.

The exact origins of falafel are unclear, though it most likely began in Egypt. Some speculate it dates back to Pharaonic times, but the earliest Egyptian written references are from the 19th century, and deep-frying would have been costly in ancient Egypt due to the price of oil. Another theory suggests British soldiers in Egypt, craving Indian cuisine, prompted the creation of a substitute dish; this idea is plausible but lacks conclusive evidence. From the port city of Alexandria, the dish and its name spread south across Egypt and, after World War I, beyond its borders. By 1933, a falafel shop had opened in Beirut, and from there it expanded down the Red Sea coast to Yemen, west into Libya, and north into Turkey. It also reached Mandatory Palestine, where it was adopted by some Jews and Arabs, though many recent Ashkenazi Jewish migrants were hesitant. As it traveled, falafel generally stayed the same, but with exceptions: in Mersa Matruoh, fava beans were replaced with hyacinth beans and beef, and in the Levant, chickpeas replaced fava beans. After Israel's independence, falafel was not yet as popular among Israelis as it is today, but rationing in 1949 boosted its appeal. It provided good protein, and its ingredients were widely available. While some still viewed it as foreign, more cookbooks began including recipes. The arrival of Jews expelled from Middle Eastern countries, who had eaten falafel before, helped spread it to hesitant groups. According to historian Gil Marks, the pita falafel sandwich became popular after independence, popularized in the 1950s by Jewish Yemeni refugees, though a 1939 article in *The Palestine Post* first mentions falafel served in pita as street food. Its spread was aided by being inexpensive, easy to store and produce, convenient to eat, and versatile in serving.

In the Middle East, falafel is a common street food or fast food in Egypt, the Levant, and beyond. The croquettes are often part of a meze spread. During Ramadan, they are sometimes eaten at iftar, the meal breaking the daily fast. Falafel became so popular that McDonald's in Egypt briefly offered a "McFalafel" on its breakfast menu. It remains important in the Coptic diet, with large quantities cooked during religious holidays, and is consumed during Lent by Arab Christians. Chickpea-based falafel, common in many Levantine cuisines including Israeli and Palestinian, is widely recognized as a national dish in Israel, where it is a popular street food.

In the West, waves of Arab and Turkish migration brought falafel to Europe, especially Germany, where a large Turkish population settled. Initially eaten mainly by migrants, it became available to Germans in the early 1970s through Turkish food stalls and restaurants, leading to recipe adaptations. In North America, before the 1970s, falafel was found only in Middle Eastern, Mediterranean, and Jewish neighborhoods and restaurants. By the 1990s, it had spread to the general public, first as an exotic "eastern" dish and later becoming a common and popular street food in many cities across the continent.

Falafel is popular with vegetarians worldwide.