Falafels are balls of pulses blended with herbs and spices, then fried until crisp. Chickpeas, broad beans or a mix of both: the recipe varies from one country to another, from Egypt to Lebanon.
In this article, discover where they come from, how falafels differ from region to region, the key steps in making them, ways to serve them and their place on the Quantum Isoraka menu, in Isoraka, Antananarivo.
On this page: Origins · Chickpeas or broad beans · Key steps · How to serve them · At Quantum Isoraka · 3-question quiz
Where do falafels come from?
The exact origin of falafels is still debated. They are often associated with Egypt, where they are traditionally made with broad beans under the name ta’ameya. They then spread throughout the Middle East, where chickpeas took centre stage.
Being meat-free, falafels suit vegetarian meals. Today they are one of the best-known street foods of the Middle East.
Chickpeas or broad beans: the variations
| Region | Main pulse | Common features |
|---|---|---|
| Egypt | Broad beans | Green mixture, rich in fresh herbs |
| Lebanon, Syria, Palestine, Jordan | Chickpeas, sometimes with broad beans | Served in pitta bread with a tahini sauce |
| Elsewhere in the world | Mostly chickpeas | In a sandwich, on a plate or in a salad |
Key steps in making them
Without going into a recipe with quantities, here are the steps that make a good falafel:
- Soaking: the dried pulses soak for a long time in cold water. They are not cooked before blending: this is what holds the balls together.
- Blending: chickpeas or broad beans are blended with onion, garlic, fresh herbs and spices such as cumin, into a coarse mixture, not a purée.
- Resting: a spell in the fridge firms up the mixture.
- Shaping: balls or small patties, sometimes rolled in sesame seeds.
- Frying: in hot oil, a few at a time, until golden.
Avoid: tinned pulses, which are already cooked and too moist, and give soft falafels that fall apart when fried.
How to serve falafels
- In a sandwich: in pitta bread, with raw vegetables and sauce.
- On a plate: with hummus, a salad and flatbread.
- With tahini sauce: the most classic pairing; find out more in our article on tahini.
Serve them hot: that way they keep the contrast between a crisp outside and a soft inside.
Falafels at Quantum Isoraka
On our menu, falafels are listed among the starters, described as fried chickpea balls, crispy and fragrant.
Among the other starters with Middle Eastern flavours, try the kefta, or explore our overview of Mediterranean cuisine.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Falafels in Isoraka
Quantum Isoraka welcomes you in Isoraka, Antananarivo, to share falafels and other Middle Eastern flavours with family, friends or colleagues.
Book a table at Quantum Isoraka.
