Complete Food Guide
What Is Falafel? Everything You Need to Know
Falafel is a deep-fried ball or patty made from ground chickpeas, fresh herbs, and spices. It's one of the oldest and most popular plant-based street foods on earth. Here's the full story.
- Yelp 4.8 (92 reviews) (opens in a new tab)
- Open 7 days, 11 AM to midnight
- Free parking at the door
- 4000+Years of History
- 100%Plant-Based
- 14Free Toppings In Store
- 7Days a Week, 11 AM to Midnight
Definition
What Is Falafel?
The short answer, then the deep dive.
Falafel is a deep-fried ball or patty made from ground chickpeas (or fava beans in Egypt), mixed with fresh parsley, cilantro, onion, garlic, cumin, and coriander. The mixture is shaped by hand or with a mold and fried in vegetable oil until the outside is golden-brown and crispy while the inside stays bright green, moist, and herb-packed. Falafel originated in the Middle East thousands of years ago and has become one of the world's most widely eaten plant-based protein sources. It is naturally vegan, high in fiber and protein, and served across the Middle East, North Africa, Europe, and the Americas in pita sandwiches, wraps, bowls, and platters.
At Taza Shawarma & Falafel in Falls Church, VA, falafel is fried to order, so it reaches you hot and crunchy -- golden outside, green and herby inside. In store, you add any of the 14 free toppings, built at the counter the way you ask. You can get it in a pita or shrak wrap, in a bowl over rice or greens, or as individual pieces starting at $0.85 each.
Fried to Order
Taza's falafel is fried to order, and the manaeesh and pita come out of the oven.
History
A Brief History of Falafel
From ancient Egypt to every major city on earth.
The earliest version of falafel almost certainly came from Egypt, where it was made from fava beans (broad beans) rather than chickpeas. This version, called ta'ameya, is still the standard in Egypt today. The most widely accepted theory is that Coptic Christians in Egypt created ta'ameya as a protein-rich food for Lent, when meat was forbidden. The fava bean version has a smoother, creamier interior and a lighter green color than chickpea falafel.
As the dish spread north and east into the Levant — modern-day Lebanon, Syria, and Jordan — cooks substituted chickpeas for fava beans. Chickpeas were more abundant in the region and produced a heartier, coarser texture that held up better to frying. The chickpea version became the dominant form across the eastern Mediterranean and is what most of the world now recognizes as falafel.
The origin of falafel is a matter of national pride. Egyptians claim it as their invention (ta'ameya), while Lebanese and Syrian cooks point to centuries of chickpea falafel tradition in their own cuisines. What is not debatable is that falafel has been eaten across the Middle East for at least a thousand years and possibly much longer.
By the late 20th century, Middle Eastern immigration carried falafel to Europe, North America, South America, and beyond. Today, falafel is available in fast-food chains, fine dining restaurants, food trucks, and grocery stores worldwide. In Northern Virginia, the large Lebanese and Arab community has made authentic falafel widely accessible, and Falls Church is one of the best areas in the DC metro region to find it made fresh.
Ingredients
What's Inside Falafel?
Seven core ingredients, zero animal products.
Chickpeas (Raw, Soaked)
The foundation. Raw dried chickpeas are soaked overnight (12-24 hours) until soft enough to grind. This is the critical distinction between traditional falafel and shortcuts: canned chickpeas are already cooked and too wet, which makes the falafel fall apart during frying.
Fresh Parsley & Cilantro
These two herbs give falafel its signature bright green interior. The parsley adds a clean, grassy flavor, while cilantro adds citrusy depth. Both are added raw and ground into the chickpea mixture. The ratio matters -- too much cilantro overpowers, too little makes the falafel taste flat.
Onion & Garlic
Raw onion and garlic are ground into the mixture for pungent, savory depth. The onion also adds moisture that helps bind the falafel. Some recipes use scallions instead of yellow onion for a milder flavor, but the traditional Levantine version uses regular onion.
Cumin & Coriander
The two essential spices. Cumin gives falafel its earthy, warm backbone. Coriander (ground coriander seed) adds a subtle citrus note that brightens the overall flavor. Most recipes also include a small amount of cayenne or black pepper for mild heat.
The biggest quality indicator: Real falafel uses raw soaked chickpeas that are ground while still uncooked. Many fast-food chains and lower-quality restaurants use canned chickpeas (already cooked) or pre-made powder mixes. The result is mushy, dense falafel that falls apart or tastes bland. The other giveaway is timing: falafel fried to order, as it is at Taza, is crisp in a way reheated falafel is not.
Process
How Falafel Is Made
Five steps from dry chickpeas to crispy golden falafel.
Soak
Dry chickpeas are covered in cold water and soaked for 12-24 hours. They absorb water, double in size, and soften enough to grind without cooking. No heat is applied.
Grind
Soaked chickpeas are drained and ground in a food processor with parsley, cilantro, onion, and garlic until the mixture is coarse but cohesive. Not a paste -- you want texture.
Season
Cumin, coriander, salt, pepper, and a pinch of baking soda (for lift) are folded into the ground mixture. The dough rests in the refrigerator for 30-60 minutes to firm up.
Shape
The mixture is scooped and pressed into balls or patties using a falafel mold or by hand. Each ball weighs about 30-35 grams. Consistency is key for even frying.
Fry
Balls are deep-fried in 350-375F vegetable oil for 3-4 minutes until the outside is dark golden-brown and crispy. The inside stays green, moist, and tender.
That is the traditional process. At Taza, the last step is the one you can see: every falafel is fried to order, so it reaches the pita, wrap, or bowl hot, with the crisp shell intact, from 11 AM to midnight every day.
From Our Kitchen to Your Table
Every falafel at Taza is fried to order — crispy outside, green and herby inside.
How to Order
Ways to Eat Falafel at Taza
Four formats, same falafel fried to order, each with your choice of 14 free toppings in store.
Falafel Pita -- $8.95
Crispy chickpea falafel, fried to order, tucked into warm pita baked in the oven with lettuce, tomatoes, cucumbers, pickles, and tahini sauce. The classic street food format.
Falafel Shrak Wrap -- $9.95
Falafel rolled in traditional thin shrak flatbread with hummus, pickles, tahini, and your pick of toppings. A larger, chewier format with more surface area.
Falafel Bowl -- $10.45
Falafel over your choice of base, topped with tahini, olive oil dressing, and the toppings you pick. The low-carb, high-protein option.
Falafel Piece -- $0.85
Individual falafel balls made from ground chickpeas and fresh herbs, fried to order. Add them to any bowl, platter, or eat them as a snack.
In store, every format includes your choice of Taza's 14 free toppings, built at the counter: Lettuce, Tomatoes, Cucumbers, Onions, Mint, Parsley, Pickles, Black Olives, Tahini Sauce, Garlic Mayo, Olive Oil Dressing, Hummus, Baba Ghanoush, Turnips.
Find Taza's falafel near youCompare Formats
Falafel Pita vs Wrap vs Bowl vs Platter
Which format is right for your meal? Here's a side-by-side comparison.
| Pita Sandwich | Shrak Wrap | |
|---|---|---|
| Format | Falafel Pita | Falafel Wrap |
| Best For | Quick lunch, classic street food experience | Bigger appetite, more bread and fillings |
| Price at Taza | $8.95 | $9.95 |
| Calories (Est.) | 450-550 cal | 550-650 cal |
| Falafel Bowl | A La Carte | |
|---|---|---|
| Format | Falafel Bowl | Falafel Platter |
| Best For | Low-carb, customizable, knife-and-fork meal | Sharing, sampling multiple dips and sides |
| Price at Taza | $10.45 | $0.85 per piece |
| Calories (Est.) | 400-500 cal | Varies by selection |
First time? Start with the falafel pita at $8.95. It's the classic order and a great way to experience falafel as street food. Want a bigger meal? Go for the bowl at $10.45.
Nutrition
Is Falafel Healthy?
A detailed breakdown of falafel nutrition and how it stacks up against other proteins.
Falafel is one of the most nutrient-dense plant-based foods available. A 100-gram serving (roughly 3 balls) provides approximately 330 calories, 13 grams of protein, 18 grams of fat, 31 grams of carbohydrates, and 5 grams of dietary fiber. It also delivers significant amounts of iron (about 3.4mg, or 19% of the daily value), folate (about 59mcg), and magnesium.
The protein in falafel comes from chickpeas, which contain all nine essential amino acids (though in lower amounts of methionine compared to animal proteins). Pairing falafel with tahini -- which is rich in methionine from sesame seeds -- creates a more complete amino acid profile. This is why the traditional combination of falafel and tahini is not just a flavor pairing but a nutritional one.
The fiber content is particularly notable. A typical falafel pita sandwich delivers roughly 8-12 grams of fiber depending on toppings -- about 30-40% of the recommended daily intake. This fiber comes from both the chickpeas and the fresh vegetables. High-fiber meals promote gut health, stable blood sugar, and prolonged satiety.
Falafel (100g)
330 cal
13g protein
5g fiber
18g fat
Grilled Chicken (100g)
165 cal
31g protein
0g fiber
3.6g fat
Beef Patty (100g)
250 cal
26g protein
0g fiber
15g fat
Falafel trades some protein for fiber and iron compared to lean meats. If you are vegetarian or vegan, falafel is one of the most satisfying and protein-rich options you will find. It is also naturally vegan and can be gluten-free when ordered as a bowl.
Global Variations
Falafel Around the World
Same concept, different traditions — how falafel changes from country to country.
Egypt
Ta'ameya
Made from fava beans instead of chickpeas. Lighter, creamier interior with a pale green color. Often shaped into flat patties rather than balls. Served with a sesame seed coating and eaten for breakfast with pita and pickled vegetables.
Lebanon & Syria
Falafel Wrap
Chickpea falafel rolled in thin markouk or shrak bread with hummus, pickled turnips (the bright pink ones), mint, and tahini. Smaller balls, packed tighter in the wrap. Taza serves falafel in this Lebanese-style shrak format, plus pita and bowls.
Germany (Berlin)
Falafel im Brot
Served doner-kebab style in thick Turkish bread with a heavy dose of garlic sauce, cabbage, and hot sauce. Berlin has one of the largest falafel scenes outside the Middle East, driven by the city's large Turkish and Arab communities.
Why Taza
What Makes Taza's Falafel Different?
Four things to know about falafel at Taza.
Fried to Order
Falafel at Taza is fried to order, not held in a warmer. That is why it arrives with a crisp shell and a moist, bright green interior instead of the dry, gray texture of falafel that has been sitting.
14 Toppings, Your Choice
Every falafel order comes with access to our full toppings selection: Lettuce, Tomatoes, Cucumbers, Onions, Mint, Parsley, Pickles, Black Olives, Tahini Sauce, Garlic Mayo, Olive Oil Dressing, Hummus, Baba Ghanoush, Turnips. You control exactly what goes in your pita, wrap, or bowl. No extra charge for toppings.
100% Halal
While falafel itself is plant-based, the entire Taza menu is 100% halal. That matters if you are ordering falafel alongside shawarma or other meat dishes -- everything on the table is halal.
Lebanese-Style Falafel
Traditional Lebanese falafel is made from chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, and a touch of baking soda for lift -- the style served from Beirut to Tripoli for generations. At Taza, it comes in a pita, a shrak wrap, a bowl, or by the piece.
Tips
Common Falafel Mistakes to Avoid
Why some falafel is great and some is terrible — it comes down to technique.
Using canned chickpeas
Canned chickpeas are already cooked and too wet. When ground, they produce a paste instead of a coarse dough. The falafel will be mushy inside and will fall apart in the fryer. Authentic falafel always uses raw soaked chickpeas -- dried chickpeas soaked in cold water for 12-24 hours, then drained and ground while still uncooked.
Not resting the dough
After grinding and seasoning, the falafel mixture needs at least 30 minutes in the refrigerator before shaping. This firms up the dough, develops the flavors, and helps the falafel hold together during frying. Skipping this step is the most common reason homemade falafel crumbles apart.
Oil temperature too low
Falafel must be fried at 350-375F (175-190C). If the oil is too cool, the falafel absorbs excess oil, becomes greasy, and does not form a crispy shell. If the oil is too hot, the outside burns before the inside cooks through. The correct temperature creates the signature contrast: crunchy shell, soft interior.
Adding too much flour or binder
Some recipes call for flour, breadcrumbs, or egg to help the falafel hold its shape. These fillers dilute the chickpea flavor, change the texture from light and herby to dense and bready, and make the falafel no longer vegan or gluten-free. A properly made falafel mixture binds on its own. A small pinch of baking soda is the only addition needed -- it creates tiny air pockets for a lighter interior.
Over-processing the mixture
The chickpeas should be ground to a coarse, crumbly texture -- not a smooth paste. If the mixture is over-processed, the falafel will be dense and gummy instead of light and fluffy. You want visible bits of chickpea, herb, and onion throughout the mixture. Think couscous texture, not hummus texture.
Getting these details right is what separates crisp falafel from a soggy one: raw soaked chickpeas, proper resting time, the right fry temperature, and no heavy fillers. At Taza, falafel is fried to order, so it reaches you while the shell is still crisp.
Toppings
Best Toppings and Sauces for Falafel
What goes with falafel — and why the toppings matter as much as the falafel itself.
Falafel is rarely eaten alone. The toppings and sauces are essential to the complete experience. In Lebanon, a falafel wrap without tahini and pickled turnips would be considered incomplete. At Taza, in store, every falafel order comes with 14 free toppings, your choice, built at the counter, so you can build your perfect combination.
Tahini Sauce (Essential)
Ground sesame seeds thinned with lemon juice, garlic, and water. Tahini is the default sauce for falafel across the entire Middle East. It is nutty, tangy, and creamy without any dairy. At Taza, tahini sauce is one of the 14 free toppings.
Garlic Mayo
A creamy garlic sauce (toum-inspired) that adds richness and a garlic punch. Popular in Lebanese-American restaurants. Works well as a secondary sauce alongside tahini.
Pickled Turnips
Bright pink pickled turnips are a traditional Lebanese accompaniment. They add crunch, acidity, and a slight beet-like sweetness (the pink color comes from being pickled with beet). They cut through the richness of fried falafel.
Fresh Vegetables
Lettuce, tomatoes, cucumbers, onions, and fresh herbs. These add crunch, freshness, and volume to a falafel pita or wrap. At Taza, in store, all 14 toppings are included at no extra charge.
Hummus
A spread of hummus inside the pita or as a bowl base adds creaminess and extra protein. Falafel and hummus are both chickpea-based -- the combination is a chickpea double-down that is deeply satisfying. Hummus at Taza: $4.95.
Hot Sauce / Pickles
Pickled jalapeños, hot sauce, or Middle Eastern shatta (chili paste) add heat that contrasts the earthy, herbaceous falafel. If you like spice, ask the counter what is available.
FAQ
Frequently Asked Questions About Falafel
Is falafel vegan?
Yes, traditional falafel is 100% vegan. It is made from ground chickpeas (or fava beans in Egypt), fresh herbs like parsley and cilantro, garlic, onion, and spices. There are no eggs, dairy, or animal products in traditional falafel. At Taza Shawarma & Falafel in Falls Church, the falafel is fried to order and served with tahini, which is traditionally just ground sesame seeds, lemon juice, and garlic. If you have a specific dietary concern, ask the counter about any item before ordering.
Is falafel gluten-free?
Traditional falafel made only from chickpeas, herbs, and spices is naturally gluten-free. The chickpea base contains no wheat, barley, or rye. However, some restaurants add flour or breadcrumbs as a binder to help the falafel hold its shape during frying. If you have celiac disease or a serious gluten allergy, ask the restaurant about its recipe, and be aware that falafel is typically fried in shared oil and served in pita bread, which does contain gluten. A falafel bowl skips the bread.
How many calories are in falafel?
A single falafel ball (about 35 grams) contains approximately 55-60 calories, 3 grams of protein, 3 grams of fat, and 5 grams of carbohydrates. A typical serving of 4-6 falafel balls runs 220-360 calories before toppings and sauces. A typical falafel pita sandwich with tahini, vegetables, and pickles runs roughly 450-550 calories total. A falafel bowl over greens or rice is around 400-500 calories depending on toppings. For comparison, a chicken shawarma pita is about 500-600 calories. These are general estimates, not lab-tested figures.
What does falafel taste like?
Falafel has a crispy, golden-brown exterior and a soft, herb-green interior. The outside is crunchy from deep frying, while the inside is moist and fluffy — similar in texture to a dense herb biscuit. The flavor is earthy and savory from the chickpeas, bright and herbaceous from fresh parsley and cilantro, and warmly spiced from cumin and coriander. It is not spicy-hot. The overall taste is rich, nutty, and satisfying. When served with tahini sauce, the sesame flavor adds creaminess and depth. Most people who try falafel for the first time are surprised by how flavorful and filling it is for a plant-based food.
Can you bake falafel instead of frying?
You can bake falafel at home at 375F for about 25-30 minutes, flipping halfway through. Baked falafel is lower in fat (about 2g per ball vs 3g fried) but has a drier texture and does not develop the same crispy shell that defines traditional falafel. Restaurant falafel, including the falafel at Taza, is deep-fried — at Taza it is fried to order — because quick high-heat frying is what creates the contrast between the crunchy exterior and the soft, moist interior. If you are watching oil intake, a falafel bowl with extra vegetables is a good balance.
Is falafel good for weight loss?
Falafel can be part of a weight-loss diet because it is high in protein (about 3g per ball) and fiber (about 2g per ball), both of which promote fullness. A falafel bowl over greens at Taza ($10.45) is one of the more filling, lower-calorie options on a Mediterranean menu — typically roughly 400-500 calories for a complete meal with a good dose of protein and fiber. The key is portion control and watching sauces. Tahini adds about 90 calories per tablespoon. Compared to fried chicken or a burger, falafel is a lighter protein source with more fiber and less saturated fat. Skip the pita bread and go for a bowl if you want the lowest-calorie option.
Visit Us
Try Taza's Falafel in Falls Church
Open 11:00 AM - 12:00 AM, 7 days a week at 5820 Seminary Rd Ste O, Falls Church, VA 22041.
Taza Shawarma & Falafel, Bailey's Crossroads
5820 Seminary Rd Ste O, Falls Church, VA 22041 (directions, opens in a new tab)(703) 340-1014On Seminary Road with free parking at the door. Order ahead for pickup, or come in and build your plate at the counter.
Opening hours
| Monday | 11 AM to midnight |
|---|---|
| Tuesday | 11 AM to midnight |
| Wednesday | 11 AM to midnight |
| Thursday | 11 AM to midnight |
| Friday | 11 AM to midnight |
| Saturday | 11 AM to midnight |
| Sunday | 11 AM to midnight |
Free parking at the door. Halal chicken and beef.
Ready to Eat?
Order Taza's Fresh Falafel Now
Falafel pita $8.95, falafel bowl $10.45. Fried to order at 5820 Seminary Rd Ste O, Falls Church, VA 22041. Order online or call (703) 340-1014.
Keep reading