Falafel
 Falafel balls | |
| Alternative names | Felafel |
|---|---|
| Type | Fritter |
| Course | Meze |
| Place of origin | Egypt |
| Region or state | Middle East |
| Serving temperature | Hot or cold |
| Main ingredients | Broad beans or chickpeas |
Falafel (/fəˈlɑːfəl/ fə-LAH-fəl; Arabic: فلافل, IPA: [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying.
Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray.
Falafel is a popular street food eaten throughout the Middle East. In Egypt and the Arabian Peninsula, it is most often made with fava beans, while in the Levant, it is typically made with chickpeas or sometimes a blend of both.
Falafel has been the subject of gastronationalistic campaigns in many Middle Eastern countries, most notably in the Israeli–Palestinian conflict, where both sides have claimed ownership of the dish.