Falafel is a popular Middle Eastern dish made from ground chickpeas, herbs, and spices, which are formed into balls or patties and deep-fried to a crispy perfection. It is a beloved street food and a staple in many vegetarian diets.

The origins of falafel are widely debated, with some tracing it back to ancient Egypt, while others believe it originated in the Levant region. Regardless of its exact origins, falafel has become a quintessential part of Lebanese cuisine and is enjoyed by people all over the world.

To make falafel, start by soaking dried chickpeas overnight. Once they are softened, drain and rinse them, then grind them in a food processor along with fresh herbs like parsley and cilantro, garlic, cumin, coriander, and a pinch of salt. The mixture should be coarse but well combined. Form the mixture into small balls or patties, and deep-fry them in hot oil until they are golden brown and crispy on the outside.

Falafel can be customized in various ways. Some people like to add a bit of baking powder to the mixture for extra fluffiness, while others prefer to include additional spices like paprika or cayenne pepper for a bit of heat. You can also bake the falafel instead of frying for a healthier version.

In Lebanon, falafel is typically served in a pita bread with fresh vegetables like tomatoes, cucumbers, and lettuce, and drizzled with tahini sauce or hummus. It can also be served as part of a mezze platter, alongside other dishes like tabbouleh, baba ghanoush, and pickles.

While falafel is a delicious and nutritious dish, it is important to enjoy it in moderation. Chickpeas are high in protein and fiber, making them a healthy addition to your diet. However, the deep-frying process can add extra calories and fat. To make a lighter version, consider baking the falafel or using an air fryer. Additionally, be mindful of portion sizes and pair the falafel with plenty of fresh vegetables for a balanced meal.