Crisp little balls that became the icon of Middle Eastern street food.
The ritual
Falafel
1
Soaked chickpeas
Raw chickpeas are soaked — never cooked — for the right texture.
2
Herbs & spice
Ground with parsley, coriander, garlic and cumin.
3
Shape the balls
The mix is shaped into small balls just before frying.
4
Deep-fry
Fried crisp outside and fluffy within.
A journey through time
Falafel
✦
Egyptian roots
The oldest versions were made in Egypt with fava beans, not chickpeas.
✦
Across the Levant
The chickpea version spread throughout the region.
dziś
A vegan favourite
Today one of the world’s most famous plant-based bites.
Good to know
🧆
Never boiled
The secret is soaked, raw chickpeas — cooked ones fall apart.
🌿
Green inside
Good falafel is green inside from fresh herbs.
🌱
Plant protein
Filling and fully vegan.
Where it comes from
Falafel — Türkiye
Falafel likely originated in Egypt (first made with fava beans), and the chickpea version spread across the Levant. Today it is one of the icons of Middle Eastern street food.
