Falafel is a staple of Mediterranean cuisine that is now widely beloved throughout the world. This dish typically consists of ground chickpeas, herbs, and spices formed into patties or balls and then deep-fried until golden brown. The following guide will help you learn more about this delicious Persian food. 

A Brief History of Falafel 

Origins

Though the precise origins of falafel are unknown, many believe that falafel originated in Alexandria and was originally made with fava beans or split green peas. The first mention of falafel in Egyptian literature dates back to 1882 during the British occupation. Some believe that British officers requested Indian vegetable croquettes — such as vada or bonda — from Egyptian cooks, resulting in the distinctively flavored falafel we know today.

Evolution

It didn’t take long for falafel to spread from Alexandria throughout all of Egypt. By the end of World War I, it had become popular in Lebanon, Yemen, Turkey, and Libya. In each Mediterranean country, cooks put their own spin on the dish, depending upon the availability of ingredients and differences in flavor palettes. For example, in Mersa Matruh, falafel features hyacinth beans and beef, while in Levant, chickpeas are the standard base. 

Present Day 

Falafel made its way to the United States by the end of the 20^th century and can be found on almost any Persian food menu in the nation. The most common version features a fried mixture of chickpeas, garlic, onions, parsley, and cumin, served with pita bread, salad, and tahini or tzatziki sauce for dipping. 

The next time you have a craving for falafel, stop by Sufi Kitchen for lunch or dinner. This restaurant, located in Atlanta, features authentic Persian food, including falafel, kebobs, lamb shanks, and dolmas. Call (404) 888-9699 to make a reservation or place an order for takeout. Visit the website to learn more about their menu and catering services.