Falafel
- Serves
- 18-20
- Prep
- 25 min plus soaking
- Cook
- 20 min
- Difficulty
- Medium
History & Origin
Falafel probably developed in Egypt, where ta‘amiya is traditionally made from fava beans, and spread through the Levant in chickpea form. The mixture is made from soaked raw pulses—not canned chickpeas—so the fritters hold together and fry with a crisp shell and green, herb-filled centre.