Falafel — country by country
Crisp fried patties — chickpea in the Levant, fava in Egypt, beloved everywhere.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇪🇬 Ta'ameya
✨ Made from split fava beans (not chickpeas), packed with dill, coriander, and leek, and coated in sesame seeds.
Only in Egypt
- split dried fava beans, soaked overnight
- fresh coriander
- dill
- small leek or 4 green onions
- ground coriander
- sesame seeds
- oil for deep frying
🇱🇧 Lebanon
✨ A chickpea-fava blend with seven-spice, always served as a tight wrap with tarator and pink pickled turnip.
Only in Lebanon
- dried chickpeas, soaked overnight
- split dried fava beans, soaked
- onion
- parsley and coriander
- Lebanese seven-spice
- oil for frying; tarator, mint, pickles to serve
🤝 Both use
- garlic
- ground cumin
🇪🇬 Egypt
⏱ 40 minKnown here as: Ta'ameya
Egypt's ta'ameya is the original: bright green inside from fava beans and a garden of herbs.
✨ What makes it special
Made from split fava beans (not chickpeas), packed with dill, coriander, and leek, and coated in sesame seeds.
🇱🇧 Lebanon
⏱ 40 minThe Lebanese wrap: chickpea-fava falafel rolled tight with tarator sauce, mint, and pickled turnips.
✨ What makes it special
A chickpea-fava blend with seven-spice, always served as a tight wrap with tarator and pink pickled turnip.
🇵🇸 Palestine
⏱ 35 minPalestinian falafel is spicier and herbier, sold from carts with laser-focused morning queues.
✨ What makes it special
All-chickpea, green with parsley, kicked up with green chili and served with fiery shatta.