This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A mixture of spicy ground chickpeas or broad beans rolled into balls, and deep-fried. Generally served with houmous or tahini, or as a pitta bread filling. Known as tamaya in Egypt, where it probably originated.

Falafel is popular at religious festivals, particularly among Middle-Eastern Christians during Lent.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review