History of Falafel dish in Middle East

The roots of Falafel can be traced back thousands of years to the Middle East, where it emerged as a staple in regional cuisine. Falafel spread fast to reach all countries in the Middle East and some places worldwide.

Although its precise origin is debated, Falafel is commonly associated with the Levant region, particularly Egypt, Lebanon, and Palestine. It now became a necessary dish in most houses in the Middle East during breakfasts and dinners.

It was initially created as a nutritious and affordable food source, ideal for sustaining individuals during long periods of fasting or for those adhering to a vegetarian or vegan diet.

Falafel’s journey through history saw it evolve alongside the cultural and culinary developments of the Middle East.

Over time, the core ingredients of Falafel remained consistent—ground chickpeas or fava beans mixed with herbs and spices—but regional variations emerged. In Egypt, for example, Falafel is typically made from Foul beans, while in the Levant region, chickpeas are the predominant base ingredient.

The idea of dedicating a day to celebrate Falafel gained traction over time, fueled by the enthusiasm of food enthusiasts, social media, and the culinary industry.

Various countries and cities already had their own Falafel festivals and events, but it wasn’t until recent years that the concept of an internationally recognized day dedicated solely to Falafel emerged.

Every year on June 18th, Falafel lovers come together to celebrate International Falafel Day. It’s also a day to encourage people who have never eaten Falafel to give it a try.

What is Falafel Made From?

1. Chickpeas or Foul Beans: The base of Falafel can consist of either chickpeas or Foul beans. Both options are used in different regions, with chickpeas being more prevalent in the Levant (Lebanon, Syria, Jordan, and Palestine) and fava beans being favored in Egypt.

2. Herbs and Aromatics: Fresh herbs play a crucial role in adding flavor and freshness to Falafel. Parsley and cilantro are commonly used, although the ratio may vary based on personal preference. Other herbs like mint or dill can also be added for additional complexity. Garlic and onion are often included to enhance the savory profile.

3. Spices: Aromatic spices contribute to the distinctive flavor profile of falafel. Cumin and coriander are the most common spices used, providing warm and earthy notes. Other spices like paprika, turmeric, or cayenne pepper may be added to customize the heat and flavor intensity.