Before you celebrate, here’s something many people don’t realize: not all falafel is the same.
Across the Middle East, two iconic styles stand out — and each tells a different culinary story.
🇪🇬 In Egypt, it’s called Ta’ameya — traditionally made with fava beans blended with fresh herbs. The result is a crispy golden exterior with a soft, airy center that reveals a vibrant green interior. Ta’ameya is usually shaped into flatter patties and often finished with sesame seeds.
🇸🇾🇵🇸🇯🇴🇱🇧 Across the Levant, Falafel is typically made with chickpeas (sometimes mixed with fava beans), creating a heartier texture and a nuttier flavor. It’s commonly formed into round balls and served with tahini taratour, fresh vegetables, pita, and bright pink pickled turnips.
Same roots. Different traditions. Endless debate.
Which side are you choosing today — Team Ta’ameya or Team Falafel? 🧆👇
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