What is Falafel? Everything You Need to Know
Falafel is perhaps the world's greatest street food — a crispy, herb-packed chickpea ball that manages to be simultaneously humble and extraordinary. It's been feeding people across the Middle East for centuries and is now one of the fastest-growing food categories in the UK.
This guide covers everything: where falafel comes from, what goes into it, whether it's vegan and gluten-free, how many calories it has, and how to cook it properly. Written by Almaz Foods — we make falafel in Kirkcaldy, Fife from traditional Lebanese recipes.
What Exactly is Falafel?
Falafel is a deep-fried ball or patty made from ground chickpeas (or sometimes fava beans), blended with fresh herbs and spices. It has a crispy, golden-brown exterior and a dense, bright green interior — the colour coming from the fresh parsley and coriander used in the mix.
In Lebanese and wider Middle Eastern cuisine, falafel is eaten stuffed into flatbread with salad and tahini sauce, served as part of a mezze spread, or enjoyed as a standalone snack. The word "falafel" is Arabic, though its exact etymology is debated — what's not debated is the flavour.
Where Does Falafel Come From?
"Falafel's origin is fiercely contested — Egypt, Lebanon, Palestine, and Israel all claim it. What no one disputes is that it belongs to the whole region, and to anyone who loves food."
The earliest versions appear to be Egyptian, where Coptic Christians made ta'amiya from fava beans during Lent as a meatless protein source. This fava bean version is still the Egyptian standard today.
The chickpea version became dominant as the dish spread across the Levant — Lebanon, Syria, Palestine, Jordan. Lebanese falafel became particularly celebrated for its use of fresh herbs: the bright green interior from parsley and coriander became a signature of quality.
Almaz Foods began making falafel in Scotland using a recipe brought directly from Lebanon — the same family method of soaking whole chickpeas overnight and grinding them with fresh herbs, not dried powder. That difference defines everything.
What's Actually in Falafel?
The difference between whole soaked chickpeas and chickpea powder is like fresh coffee vs instant. Both are technically the same ingredient. They taste completely different.
Is Falafel Vegan? Gluten-Free? Healthy?
| Nutrient | Per 100g |
|---|---|
| Calories | ~290 kcal |
| Protein | 13–14g |
| Carbohydrates | 22–26g |
| Dietary Fibre | 6–8g |
| Fat | 12–16g |
| Iron | ~3mg (17% RDA) |
Values are approximate for fried falafel and will vary by recipe and cooking method.
How to Cook Falafel from Frozen
Crispiest result
- Heat oil to 170–180°C
- Fry from frozen 5–6 min
- Colour: deep golden
- Drain, rest 2 mins
Good for batches
- Preheat 200°C / 180°C fan
- Brush or spray with oil
- Bake from frozen 20 min
- Turn halfway, rest 3 mins
Crispy, minimal oil
- Preheat to 180°C
- Light spray of oil
- Cook 12–15 min, shake once
- Rest before serving
- Falafel pitta with tahini, cucumber, tomato, and rocket — the classic street food
- Falafel mezze board with hummus, tabbouleh, flatbread, and yoghurt
- Falafel salad bowl with greens, quinoa, pickled red cabbage, lemon dressing
- Falafel wrap with harissa yoghurt and roasted peppers