14 June, 2025
Egypt? Lebanon? Israel? Palestine? On International Falafel Day, let’s trace the mystery behind this crispy chickpea bite.
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Some say falafel existed in Pharaonic Egypt. But deep-frying wasn’t common then…and there’s no written proof.
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Originally known as “ta’miyya” and was traditionally made from fava beans eaten during Lent.
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As the dish spread north, chickpeas replaced fava beans. That’s when ta’miyya became falafel!
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Yemeni Jews brought falafel to Israel, making it a symbol of Israeli street food—with some cultural twists.
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India has long had similar dishes like vada and bonda. Jews in late 19th century Kerala and Calcutta made parippu vada and filowri.
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Crispy outside, fluffy inside; Vegan and protein-rich; Roll it, wrap it, or plate it—falafel fits all.
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