A Brief History of Falafel (and the Best Countries to Taste and Experience it)

Are you into fried treats? What about healthy vegan one-biters? In either case, what I’m talking about is falafel, arguably the tastiest (and healthiest) deep-fried bites in the world.

It’s no surprise I love this dish because I have a thing for chickpeas. I sprinkle them in most meals I make at home, they are the key ingredient in hummus and also my favourite snack, falafel!

I’ve spent many happy hours devouring moreish servings of falafel all around the world, so I figured it was now my duty to pay homage to this scrumptious, little dish that has gifted my taste-buds so much joy over the years. 

Judging by the global popularity of falafel, I’m not the only one who enjoys tucking into this crunchy yet soft and warm lil’ ball. So let’s talk about the history of falafel, it’s true definition, and where you can find the best in the world.

I even love saying the word ‘fa-la-fel’. Yep, I must be obsessed. 

What is falafel, anyway?

I’m sure most of you already know, but just in case, falafel is deep-fried balls made with ground chickpeas, seasoned and fried until golden-brown and crispy on the outside. They’re part of the Middle Eastern “meze,” in which people serve a variety of small plates in the centre of the table for everyone to enjoy. Basically, it’s a multi-course authentic feast. However, falafel has evolved into a convenient grab-and-go snack, a hearty lunch, and an appetiser in Middle Eastern and Mediterranean restaurants.

The history of falafel

No one knows exactly who created the falafel, both Arab and Jewish cultures have claimed the dish as their own. Like its borders, this subject is hotly debated.

However, we do know the name either means “many beans” in Ancient Egyptian or “small round thing” in Aramaic (a semitic language that is now considered endangered). There’s no doubt people already enjoyed something resembling modern falafel in ancient times.

This all being said, there’s a good chance the first falafel originated in Ancient Egypt and that fava beans were used before chickpeas became the snack’s main ingredient. The difference in beans were down to cost; in Egypt fava beans were cheaper and in Eastern Mediterranean countries chickpeas were cheaper.  

Like all good things, falafel eventually hit the mainstream worldwide in the late 20th century, particularly with the rise of vegetarianism becoming a way of life for many in the West. 

Best countries to taste and experience falafel

Traditionally, the best countries to enjoy this tasty snack can be found in the Levant, from the Middle East to Northern Africa. Syria, Lebanon, Jordan, Israel and Palestine are great foodie destinations with world-class falafel in every other corner.

I absolutely loved Jordan, not only is it a mecca for adventure and culture lovers, it has deep-rooted falafel traditions. I had some of the best I’ve ever tasted anywhere in the world. Though a close and very well-travelled friend of mine is adamant that the best falafel is to be found in Israel. I guess I’ll leave it up to you to find out!

Of course, today, some of the most exciting spots are found in major European and North American cities too. New York, Los Angeles, Amsterdam or Oslo; these days you need not travel far to find legitimate falafel brimming with authenticity.

For those of you who live in East London, get yourself to Pockets in London Fields. For months I’d see people standing in huge queues just to sink their teeth into a hearty portion of falafel goodness stuffed in pitta. No matter how good it looked, I could never bring myself to wait in line for up to an hour.

Eventually I cracked. I had to see what all the fuss was about. And once I had taken my first bite I realised why the queue was always so long. Their falafel is out of this world.

The pitta is the softest I’ve ever experienced, the falafel has a surprising creamy quality, and to complete this winning formula is a deep fried potato dunked inside and drenched with sauce. Absolutely frigging delicious. As they say, some things are really worth waiting for.

How to cook falafel

To make falafel, cook soaked chickpeas overnight and ground them into a paste, later seasoned with spices, garlic and parsley. The mixture is then shaped into bite-sized balls and deep-fried until golden and crispy. These beauties are served with tahini sauce or hummus, and you can enjoy them as a filling inside a tender pitta and salad or simply on their own. Click here for a detailed recipe.

Falafel is not only an extraordinarily tasty dish with centuries of history but also an attractive opportunity to cook something new. If you can’t travel to try it overseas, why not try making your own at home? It’s surprisingly easy to make.

Want to experience more tastes and flavours from around the world? Peruse these food-related articles inspired from my travels. 

Where’s your favourite place to munch on this yummy street food?