National Dish Syria: Falafel (Recipe)
In this article
Discover falafel, the crispy chickpea fritters at the heart of Syrian street food! Golden on the outside, fluffy and herb-flecked within, these little balls are packed with protein and fibre — as nourishing as they are moreish. Tucked into warm flatbread with crunchy salad and garlicky sauces, they deliver an irresistible taste of Syria that is surprisingly easy to recreate in your own kitchen.
About Falafel
Falafel are crispy chickpea balls that play a central role in Syrian cuisine. They are not only delicious but also remarkably nutritious, being rich in protein and fibre. These aromatic fritters are perfectly seasoned and offer an unmistakable flavour experience. Traditionally they are served in fresh flatbread and paired with a variety of accompaniments, such as salad, garlic sauce and spiced dressings.
Ingredients (serves 1–2)
- 200 g chickpeas (dried or tinned)
- 1 onion, finely chopped
- 2–3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp coriander seeds, ground
- 1 tsp baking powder
- Fresh parsley or coriander, chopped
- Salt and pepper to taste
- Oil for deep-frying
Shopping for the ingredients
Fresh, good-quality ingredients are crucial when making falafel. Chickpeas are the main ingredient and can be used either dried or tinned. When choosing your spices, look for fresh products to achieve the best flavour. Be sure to pick up fresh herbs such as parsley or coriander too, as they give the falafel their distinctive character.
Preparing the dish
Good preparation is an essential step in making sure your falafel turn out well. If you are using dried chickpeas, soak them in water overnight. This softens them and makes them easier to blend. It is also important to chop the onions and garlic finely so they distribute evenly through the mixture. Take your time weighing out and preparing the spices, as they carry the main flavour of the dish.
Step-by-step instructions
- Soak the chickpeas (if dried) overnight, then drain them well.
- Blitz the chickpeas in a food processor together with the onion, garlic and spices until a homogeneous mixture forms.
- Add the parsley or coriander and mix everything thoroughly.
- Stir in the baking powder, plus salt and pepper to taste, and mix well again.
- Shape the mixture into small balls and set them on a plate.
- Heat the oil in a pan and deep-fry the falafel until golden brown.
- Drain the finished falafel on kitchen paper and serve warm.
Gluten-free / lactose-free version
The beauty of falafel is that they are naturally gluten-free and lactose-free. Simply stick to the ingredients listed and make sure that any sides and sauces you add meet the same criteria. By skipping baguettes or bread containing gluten, you let the texture and flavour of the falafel shine. Enjoy them with a fresh salad or in a gluten-free wrap for a healthy option.
Tips for vegans and vegetarians
Falafel are a perfect choice for vegans and vegetarians, as they contain no animal products at all. They are also wonderfully nutritious and filling. Popular accompaniments include Hummus or tahini sauce, both of which make superb flavour pairings. Experiment with different herb blends and spices to create your own signature falafel flavour.
More tips and tricks
To make sure your falafel come out crisp and perfectly shaped every time, test the consistency of the mixture before frying. If it feels too wet, add a little chickpea flour. Adding grated carrot or courgette can also make an interesting variation. Keep the oil at the right temperature to stop the balls turning soggy, and use a frying thermometer for the best results.
Adapting the recipe to your taste
The versatility of falafel allows plenty of adjustments to suit your personal taste. You can add different spices or herbs — paprika, chilli or mint, for example — to create new flavours. The size of the balls can also be varied: smaller bites for parties or larger pieces for a main course. Try different sides, from Fattoush to pickles, to discover the perfect combinations that you and your guests will love.
Ingredient substitutions
If chickpeas are not your thing or you fancy something different, you can use red lentils or black beans instead. Sweet potatoes can also make an interesting base ingredient for a subtly sweet note. When it comes to herbs, you can swap dried for fresh to intensify the flavour. Remember that every ingredient adds a new twist to the dish, so falafel never get boring.
Drink pairing ideas
Refreshing drinks that complement the flavours of the food go beautifully with falafel. A fresh lemon and mint lemonade or a yoghurt drink (such as ayran) offers wonderful refreshment. Aromatic teas or inventive smoothies can also make an interesting accompaniment. Drinks like these round off the flavour profile of your meal harmoniously and enhance the whole dining experience.
Serving and presentation ideas
Presentation plays an important role when serving falafel. Arrange the freshly fried balls on a colourful platter, together with fresh salad and a selection of dips. Small bowls of hummus, tahini sauce and pickles make appealing sides. A few fresh herbs and a wedge of lemon not only look inviting but also intensify the aromas.
A bit of history
The origins of falafel are disputed, but many believe they first emerged in the Middle East. They are often linked to Egyptian cooking, where they were traditionally made from fried fava beans. The recipe has evolved over time, yet the principle remains the same: a delicious, nourishing dish that is easy to prepare. Today falafel are beloved in many countries and stand as a symbol of vegetarian and vegan eating — and a proud staple of Syrian cuisine.
More recipe ideas
Summary: Falafel
In short, falafel are an outstanding choice for anyone wanting to enjoy the flavours of Syrian cuisine. They are crispy, satisfying and endlessly versatile. With a whole range of sides and dips to match your own taste, this dish suits any occasion. Try our recipe and discover the delicious world of Syrian cooking for yourself!
