History & Origin
Falafel's exact origin is debated between Egypt and the wider Levant, but it has become one of the most widely eaten dishes across the Eastern Mediterranean and Middle East, prized as a filling, meat-free option long before 'vegetarian' was a menu category anywhere.
Ingredients
Dried chickpeas (soaked, not cooked, before grinding), onion, garlic, parsley, coriander, cumin, coriander seed, and a raising agent to keep the fritters light; served with pita, hummus, and a fresh salad.
Traditional Preparation
Soaked chickpeas are ground with herbs and spices into a coarse paste, rested so the flavours meld, shaped into small balls or patties, and deep-fried until the outside is deeply golden and crisp while the inside stays soft and green-flecked.
Regional Variations
Some cooks add a small amount of fava bean to the chickpea base for extra lightness; spice blends vary by household and region, with more or less cumin, coriander and chilli.
Pairings
Hummus, tahini sauce, pickled vegetables, warm pita, and a simple tomato-cucumber salad.
How It Is Served
As a plate with several falafel pieces alongside hummus, salad and pita, or tucked into bread as a wrap.
Did You Know
Falafel is fried, not baked, in its traditional form — the crisp shell that forms around the moist chickpea centre is what defines a well-made version, and it's notoriously easy to get wrong by overcooking or under-seasoning.
Falafel Mediterranean Plate at SkaZka Bali
SkaZka Bali serves a Falafel Mediterranean Plate — crisp chickpea falafel with hummus, salad and pita.