Falafel: A Palestinian Staple and Cultural Icon

Falafel is more than just a delicious, crispy, golden-brown bite—it is a symbol of Palestinian culture, history, and resilience. This beloved street food, made primarily from chickpeas, has been a staple in Palestinian kitchens for generations and holds a special place on Iftar tables during Ramadan.

Image credit: Fufu's Kitchen

Falafel in Palestinian Culture

Falafel is deeply rooted in the Palestinian culinary tradition. Made from chickpeas, a legume that Palestinians have cultivated for centuries, this dish represents the agricultural and culinary heritage of the region. In Palestine, falafel is not just a quick meal—it is a family tradition, a social connector, and a representation of home.

During Ramadan, falafel often appears alongside dates, fresh vegetables, and other traditional dishes for Iftar, the meal that breaks the fast. Its crispy exterior and fluffy interior make it the perfect balance of texture and flavor, offering both nourishment and comfort after a long day of fasting.

Across Palestinian towns and villages, falafel vendors fill the air with the unmistakable aroma of fried chickpea patties. Whether enjoyed in a warm pitta with tahini, pickles, and fresh herbs or eaten as part of a mezze spread, falafel is a cherished part of Palestinian cuisine.

Image credit: Almond & Fig

The History and Significance of Chickpeas in Palestine

Chickpeas have been grown in Palestine for thousands of years, thriving in the region’s climate and soil. As an affordable, protein-rich food source, they have been essential to Palestinian diets. Traditionally, Palestinian farmers grow and harvest chickpeas seasonally, ensuring that fresh, locally sourced ingredients are used in falafel preparation. The dish itself is a testament to Palestinian ingenuity, transforming humble ingredients into a flavorful, sustaining meal.

Image credit: Fufu's Kitchen

Palestinian Falafel Recipe

This authentic Palestinian falafel recipe is inspired by the rich culinary traditions shared by Palestinian chefs including our favorites, Almond & Fig and Fufu’s Kitchen. It uses simple, fresh ingredients to create the perfect falafel: crispy on the outside, soft on the inside, and packed with herbs and spices.

Image credit: Almond & Fig

Ingredients:

• 2 cups dried chickpeas (soaked overnight, NOT canned)
• 1 small onion, chopped
• 3 cloves garlic
• 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1/2 cup fresh dill, packed (optional but traditional in some regions)
• 1 teaspoon baking soda
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon sesame seeds
• 1 tablespoon flour or chickpea flour (optional, for binding)
• 1/2 teaspoon baking powder (for extra fluffiness)
• Vegetable oil for frying

Instructions:

1. Drain and rinse the soaked chickpeas. Pat them dry.
2. In a food processor, blend the chickpeas, onion, garlic, parsley, cilantro, and dill until the mixture resembles coarse sand (not a paste).
3. Transfer the mixture to a bowl and add the baking soda, cumin, coriander, salt, black pepper, cayenne (if using), sesame seeds, and flour. Mix well.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Just before frying, mix in the baking powder.
6. Heat oil in a deep pan or fryer to 350°F (175°C).
7. Shape the falafel mixture into small balls or patties.
8. Fry in batches until golden brown and crispy, about 3–4 minutes per side.
9. Remove and drain on a paper towel.
10. Serve in pita bread with tahini sauce, tomatoes, cucumbers, pickles, and fresh herbs, or enjoy as part of a mezze platter.

Falafel is more than just food—it is a cultural emblem, a symbol of Palestinian resilience, and a connection to history. Whether prepared at home, enjoyed from a street vendor, or shared at an Iftar table, falafel represents the enduring spirit of Palestinian hospitality and tradition. 

Ramadan Kareem!