Falafel is a staple street‑food across the Levant, Egypt, and the broader Middle East, traditionally served in pita with salads and tahini. It likely originated as a vegetarian protein source for Coptic Christians during Lent and later spread throughout the region as a popular fast‑food snack.

In Egypt, falafel (called ta‘amiyya) is made with fava beans and often flavored with cumin. Levantine falafel uses chickpeas and includes fresh herbs like parsley and cilantro. Some North African versions add spices such as caraway or use a mix of chickpeas and fava beans.

It is commonly placed inside a warm pita pocket with lettuce, tomatoes, pickles, and a drizzle of tahini or amba (pickled mango sauce). It may also be served on a platter with hummus, tabbouleh, and fresh herbs.

Falafel is a everyday street‑food but also appears at family gatherings, Ramadan iftar meals, and casual celebrations. Its vegetarian nature makes it a popular choice for fasting periods and communal brunches.

Authentic falafel relies on dried chickpeas (or fava beans in Egypt), fresh parsley, cilantro, onion, garlic, cumin, coriander, and sometimes turmeric. Substitutes can include canned chickpeas (though texture suffers), dried herbs, or different high‑smoke‑point oils for frying.

Serve the falafel with hummus, baba ganoush, tabbouleh, fattoush salad, or a simple cucumber‑yogurt sauce. Warm pita bread and pickled vegetables complete the meal.

The key is pulsing the soaked chickpeas to a garlic‑size texture, which creates tiny craggy bits that become ultra‑crisp when fried. Combined with a generous herb paste and a brief refrigeration step, the result is a contrast of crunchy exterior and fluffy interior that many home recipes lack.

Common errors include over‑processing the chickpeas into a paste, using canned chickpeas, skipping the refrigeration step, and frying at too low a temperature. Each mistake leads to soggy, crumbly, or pasty falafel.

350 °F is hot enough to quickly form a crisp crust while allowing the interior to steam and stay moist. Higher temperatures can burn the exterior before the inside cooks, while lower temperatures produce greasy, soggy balls.

Yes. The mixed falafel mixture can be refrigerated for up to 24 hours before shaping. Uncooked balls freeze well on a tray and can be fried directly from frozen. Cooked falafel keeps in the fridge for 3 days; reheat in a hot oven to restore crispness.

The YouTube channel Brian Lagerstrom focuses on detailed, science‑backed cooking tutorials, often highlighting technique, ingredient science, and practical home‑cook solutions for classic and modern dishes.

Brian Lagerstrom emphasizes precise measurements, food‑science explanations (like moisture control for falafel), and troubleshooting tips, whereas many other channels rely on visual cues alone. His methodical style helps home cooks achieve restaurant‑quality results.