What Is Falafel?

Falafel: History, Culture, and Global Appeal

Falafel is one of those foods that crosses borders with ease. You can find it sizzling in roadside stalls in Cairo, served in pita wraps on the streets of Tel Aviv, plated in mezze spreads in Beirut, or stacked high in trendy vegan cafés in New York and Berlin. It’s simple, flavorful, and deeply tied to culture. But what exactly is falafel, why do people eat it, and how did it spread around the globe?



What Is Falafel?

At its most basic, falafel is a deep-fried ball or patty made from ground legumes—most commonly chickpeas or fava beans—mixed with herbs, spices, onion, and garlic. The mixture is shaped and fried until crisp on the outside and fluffy inside. The flavor is bold, herbal, and earthy, often balanced with fresh vegetables, tangy pickles, and creamy tahini sauce when served.

Falafel is usually eaten inside a pita or laffa bread as a sandwich, though it can also appear on a plate alongside hummus, salad, and sauces. Because it is plant-based, falafel naturally fits into vegetarian and vegan diets. That’s part of why it’s so popular worldwide: it offers a hearty, protein-rich option without meat, without sacrificing taste.



Why Do People Eat Falafel?

There are three main reasons falafel endures:

1. Flavor and texture – The crunch of the crust, the soft inside, and the punch of garlic, cumin, coriander, and parsley create a powerful taste experience.
2. Affordability and accessibility – Falafel requires inexpensive ingredients, which makes it an affordable street food for the working class and a quick snack for students or travelers.
3. Cultural and religious fit – In parts of the Middle East, falafel became a staple during fasting periods. For example, Egypt’s Coptic Christians turned to falafel as a meat substitute during Lent. Today, it remains a food that satisfies both cultural traditions and modern dietary trends.



The History of Falafel

The exact origins of falafel are debated, and different groups claim it as their own. What we do know is that it is centuries old and closely tied to the eastern Mediterranean and Egypt.

Egyptian roots: Many historians trace falafel back to Egypt, where it was traditionally made with fava beans and called *ta’amiya*. The name comes from the Arabic word *ta’am*, meaning “food.” Fava beans were abundant along the Nile, making them a natural base for the dish.
Spread to the Levant: Over time, falafel traveled northward into the Levant—modern-day Lebanon, Syria, Palestine, and Israel. In these regions, chickpeas often replaced fava beans as the main ingredient.
Adoption in Israel: In the 20th century, falafel became a popular street food in Israel, sometimes marketed as a national dish. This sparked debates, since Palestinian and Arab communities had long eaten falafel as part of their cuisine.
Global journey: By the mid-to-late 20th century, migration and globalization carried falafel far beyond the Middle East. It became a staple of Middle Eastern restaurants abroad and a hit with vegetarians in Europe and North America.

What’s clear is that falafel reflects the history of movement, migration, and cultural exchange. Each region put its own spin on the dish, and no single group can claim sole ownership of its story.



Who Eats Falafel?

Falafel is eaten by millions every day across the Middle East, North Africa, and beyond. It’s part of daily diets and also a comfort food associated with home cooking and gatherings.

In Egypt, ta’amiya remains a breakfast staple, often eaten with bread, salad, and pickles.
In Palestine, Lebanon, and Syria, falafel is a classic street food, sold in shops that also serve hummus, ful medames, and shawarma.
In Israel, falafel became an everyday fast food, wrapped in pita with salads and sauces.
Globally, falafel took off in cities with large Middle Eastern immigrant communities: London, Paris, Berlin, New York, Los Angeles, Toronto, and Sydney. It has since become mainstream, especially in vegetarian and vegan circles.

It’s eaten by construction workers on their lunch breaks in Cairo, by backpackers in Istanbul, by office workers grabbing a quick bite in Berlin, and by festival-goers at food trucks in Los Angeles. Few foods travel across cultures with this much versatility.



Where Travelers Can Find Falafel

If you’re on the road and craving falafel, you’re in luck. You’ll find it in nearly every major city, but here are some highlights:

Cairo, Egypt – Head to local spots for authentic ta’amiya, made with fava beans and often served for breakfast.
Beirut, Lebanon – The city is packed with falafel shops, each claiming the best mix of herbs and spices.
Jerusalem & Tel Aviv, Israel – Falafel stands are everywhere, often serving sandwiches stuffed to bursting with salads and pickles.
Amman, Jordan – Falafel is a beloved part of Jordanian street food culture, often paired with hummus.
Istanbul, Turkey – While not originally Turkish, falafel is widely available, especially in neighborhoods with Middle Eastern communities.
Berlin, Germany – With its large immigrant population, Berlin has become one of Europe’s best cities for falafel and döner kebabs.
Paris, France – In the Marais district, falafel stands like L’As du Fallafel attract both locals and tourists.
New York City, USA – From food carts to established restaurants, falafel is everywhere, especially in Manhattan and Brooklyn.
Los Angeles, USA – The city’s diverse food scene makes it a hub for falafel, often fused with Californian flavors.
London, UK – Borough Market and countless high streets offer falafel wraps, from traditional to gourmet versions.

In short: wherever you travel, falafel is usually not far away.



Falafel in the Modern World

Today, falafel is more than a food—it’s a cultural ambassador. It’s a dish that sparks debates about history and identity, yet it’s also a unifier, bringing people together around a shared love of good, simple food. Its rise in popularity matches the global trend toward plant-based eating, making falafel both timeless and trendy.

In restaurants, falafel is often reimagined: baked instead of fried, served in grain bowls, or topped with creative sauces. But at its core, it remains the same: ground legumes, herbs, and spices, fried to perfection.



Conclusion

Falafel started as a humble dish made from beans, herbs, and oil. Over centuries, it spread across the Middle East and beyond, adapting to new regions and palates. Today, it’s eaten by people from all walks of life, whether as a street snack in Cairo, a pita sandwich in Tel Aviv, or a vegan plate in Brooklyn.

Its appeal is simple yet powerful: it’s delicious, affordable, and rooted in tradition, while still fitting perfectly into modern global food culture. For travelers, falafel offers not only a meal but also a taste of history and community wherever it’s found.