Falafel is a small, crunchy ball made from raw chickpeas that have been soaked overnight in water, strained, and then ground with onion, garlic, parsley, coriander, a blend of spices (such as cumin, allspice, black pepper, and cinnamon), salt, and a bit of baking soda and water. In Egypt, falafel can also be made with fava beans (foul) or a combination of chickpeas and fava beans. Chickpeas are one of the earliest cultivated vegetables, dating back over 7,500 years and originating in southeast Turkey. Falafel has become a ubiquitous street food and fast food item throughout Palestine, the Middle East, and the world. It is typically served inside pita bread or wrapped in flatbread known as lafa, and is usually dressed with hummus or labaneh, sliced tomatoes and pickled cucumbers, chili sauce, and French fries, all drizzled with tahini sauce.
Falafel balls can also be eaten on their own as a snack or as part of a mezze platter. The Coptic Christians of Egypt claim to have first created the dish as a meat-free replacement during the Lenten season.
Falafel can be made manually or with a tool called an aleb falafel. The mixed falafel ingredients are then deep-fried. Variations include stuffing the falafel with white cheese or diced onion with sumac, or coating the outside with sesame seeds before frying.