Short answer
Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans or a mix, with herbs and spices. It is served in a wrap, in pita or on a plate with tahini sauce, salad and pickles, and its exact origin is disputed.
Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans or a mix of the two, blended with fresh herbs, onion, garlic and spices. It has a crisp brown shell and a soft, green-flecked center, and it is served in a wrap, in a pita pocket or on a plate with tahini sauce, salad and pickles. This guide explains what falafel is made of, how it is cooked, how it differs from other fried bean dishes, and how it appears on the Nara Cafe menu as recorded in November 2026.
What is falafel made of?
Falafel is made from ground legumes, usually chickpeas, mixed with herbs, onion, garlic and spices and then fried. Fresh parsley and cilantro give the inside its green color, and cumin and coriander are the usual spices.
A typical mix includes:
- Dried chickpeas or fava beans, soaked but not cooked, then ground coarsely.
- Fresh herbs, most often parsley and cilantro, sometimes with dill or mint.
- Onion and garlic, ground into the mix.
- Spices, usually cumin and coriander, with salt and sometimes black pepper or chili.
- A raising agent or flour, used by some cooks to bind the mix and lighten the texture.
The key detail is that the legumes are soaked rather than cooked. Cooked chickpeas make a paste that turns dense and can fall apart in the oil, while soaked dried ones grind into a mix that fries to a crisp shell around a fluffy center.
Chickpeas or fava beans: which is the real falafel?
Both are authentic, and the choice depends on the country. Chickpea falafel is the usual version in the Levant and in most restaurants abroad, and fava bean falafel is the traditional version in Egypt, where it is often called ta’ameya.
| Chickpea falafel | Fava bean falafel (ta’ameya) | |
|---|---|---|
| Typical region | Lebanon, Syria, Palestine, Israel and abroad | Egypt |
| Color inside | Pale green to tan | Bright green |
| Texture | Slightly crumbly, fluffy | Softer, denser |
| Flavor | Nutty, mild | Earthy, a little stronger |
| Common shape | Ball or small patty | Flatter patty, often coated in sesame |
Some cooks mix the two. If a restaurant does not say which it uses, you can ask. The recorded Nara Cafe menu describes its Falafel 4 Pc as four fried chickpea fritters, so chickpeas are the stated base there.
Where does falafel come from?
The origin of falafel is disputed. Egypt, the Levant and other places each have a claim, and the question is tied up with national and cultural identity, so no single answer is settled.
One commonly told account says the fava bean version came first in Egypt and was later adapted with chickpeas in the Levant. Others place the chickpea version in the Levant from the start. Written evidence is thin enough that food historians describe the story as uncertain, and this guide does not pick a side.
What is not in doubt is how widely it spread. Falafel is now sold from carts, counters and restaurants in many countries, and it is often the first Middle Eastern dish people try.
How is falafel made and fried?
Falafel is made by grinding soaked legumes with herbs and spices, shaping the mix and deep-frying it until brown. The frying step is what gives the crisp outside and soft inside.
- Soak. Dried chickpeas or fava beans soak for many hours in cold water until they are swollen but still firm.
- Grind. The drained beans go through a food processor or grinder with the herbs, onion, garlic and spices, until the mix is coarse like damp sand and holds together when pressed.
- Rest. The mix is often chilled for a time so it firms up and is easier to shape.
- Shape. Cooks form balls, patties or small discs, sometimes with a special scoop.
- Fry. The pieces cook in hot oil until deep brown, usually a few minutes, then drain on paper or a rack.
Temperature matters. Oil that is too cool makes the falafel soak up fat and fall apart. Oil that is too hot browns the outside before the center is cooked. Cooks judge it by sight and by the sound of the frying.
How is falafel served: wrap, pita or plate?
Falafel is served in three standard ways: in a wrap, in a pita pocket or on a plate. The fritters are the same, and the format changes how you eat them.
| Format | What you get | Good for |
|---|---|---|
| Wrap | Falafel, vegetables and sauce rolled in thin flatbread | A quick, portable meal |
| Pita sandwich | Falafel and salad in a bread pocket | A bread-forward lunch |
| Plate | Falafel with salad, dips, pickles and bread | Sharing or a sit-down meal |
| Starter portion | A few falafel with a dip | Adding to a larger order |
On a plate you can taste the fritters on their own, which is the best way to judge a kitchen. In a wrap, the sauce and vegetables shape the flavor as much as the falafel does.
What sauces and sides go with falafel?
The classic partner is tahini sauce, a lemony sesame sauce, along with pickles, tomato, cucumber and parsley. Hummus and a fresh salad round out a plate.
- Tahini sauce is sesame paste thinned with lemon juice and water. It is cool and nutty against the hot fritter.
- Pickles such as cucumbers and turnips add sourness and crunch.
- Salad often means chopped tomato, cucumber and parsley with lemon.
- Hot sauce is added by those who want heat.
- Hummus is a common side, and a falafel plate often includes it.
The recorded Nara Cafe menu does not list a tahini sauce or pickles as separate items, so ask the restaurant what comes with falafel, or check its official website, narahtx.com. This guide could not open that site and takes no orders.
How is falafel different from other fried fritters?
Falafel differs from most fritters in being made from raw soaked legumes rather than cooked ones, and from batters in having no flour coating. Nearby dishes use similar ideas but different bases.
| Dish | Base | Notes |
|---|---|---|
| Falafel | Raw soaked chickpeas or fava beans | Crisp shell, fluffy center |
| Ta’ameya | Raw soaked fava beans | The Egyptian form, often coated in sesame |
| Vada (India) | Soaked lentils or split gram | A related fried legume fritter |
| Hushpuppy | Cornmeal batter | A different tradition entirely |
| Fried kibbeh | Bulgur and meat | A meat-based fried croquette |
Falafel is sometimes confused with kibbeh because both are fried, but falafel has no meat and kibbeh uses bulgur and ground meat.
What makes falafel good or bad?
Good falafel has a thin, crisp shell, a moist and fluffy center, a green tint from fresh herbs and no greasy taste. Poor falafel is dense, dry, pale inside or heavy with oil.
A few quick checks tell you which you have:
- The shell. It should crack slightly when bitten and not feel soft or oily.
- The center. It should be moist and light, with visible herb flecks, not a solid paste.
- The seasoning. Cumin and coriander should be noticeable but not overwhelming, and the salt should be even.
- The freshness. Falafel is at its best within minutes of leaving the fryer. Falafel that has sat under a lamp or been reheated loses its crunch.
If you order delivery, expect the shell to soften on the way. A hot oven or a dry pan for a few minutes at home brings some crispness back, and a wrap with fresh vegetables and sauce hides most of the difference.
How should falafel be stored and reheated?
Cooked falafel keeps for a short time in the refrigerator in a covered container, and the best way to reheat it is in a hot oven or a dry pan, not in a microwave. Reheating in a microwave makes the shell soft and rubbery.
Uncooked falafel mix can be shaped and chilled for a day before frying, which many home cooks do to save time. Freezing shaped, uncooked pieces is also common. Food safety guidance for leftovers applies as with any cooked food, so do not leave falafel at room temperature for long.
What falafel is on the Nara Cafe menu?
On the Nara Cafe menu as recorded in November 2026 (delivery-app prices from Uber Eats, which can differ in the restaurant), falafel appears in three places.
- Falafel 4 Pc is listed at $9 in the appetizers, described as four fried chickpea fritters.
- Falafel Plate is listed at $13 in the entrees. No description is given for it.
- Falafel Wrap is listed at $9 in the wraps and sandwiches section.
The menu does not say what comes with the plate or what is inside the wrap, so ask the restaurant or check its website, narahtx.com. Uber Eats carries a vegetarian-friendly tag for Nara Cafe, but individual dishes are not labelled, so confirm how the falafel is cooked and what it is cooked in if that matters to you. See the menu page for every item.
How do you make falafel at home?
To make falafel at home, soak dried chickpeas overnight, grind them with herbs, onion, garlic and spices, chill the mix, shape it and fry in hot oil. A food processor is enough, and the result should be coarse, not a smooth paste.
Several habits help:
- Use dried chickpeas that have been soaked. Canned chickpeas are too wet and soft.
- Pulse the mix until it looks like coarse crumbs and holds together when squeezed.
- Chill the mix before shaping so it firms up.
- Fry a test piece first and adjust the mix with a spoon of flour if it falls apart.
- Keep the oil steady and do not crowd the pan.
Baked or air-fried falafel is possible and uses less oil, but the shell is drier and less crisp than a deep-fried one.
Common questions
Is falafel made from chickpeas or fava beans?
Both are used. Chickpeas are the usual choice in the Levant and in most restaurants abroad, while fava beans are traditional in Egypt, where the dish is often called ta’ameya.
Is falafel baked or fried?
Traditionally it is deep-fried, which gives the crisp shell and soft center. Baked and air-fried versions exist for home cooks, with a drier texture.
Why is my homemade falafel falling apart?
The most common reasons are canned chickpeas, which are too wet, a mix that is too fine, or oil that is not hot enough. Use soaked dried chickpeas and chill the mix before frying.
What do you eat falafel with?
Tahini sauce, pickles, tomato, cucumber, parsley and flatbread are the classic partners. Hummus and salad are common sides.
Is falafel vegetarian?
The base is plant-based, but cooking oil, sauces and toppings vary by restaurant. Ask the kitchen if it matters for your diet.
This article is general information from an independent guide, not from Nara Cafe itself. For the store’s current details see hours and location.