Types of Falafel You Must Know: Egyptian Ta’ameya vs Chickpea Falafel + Every Style Explained

What Is Falafel? (Quick Definition + What Falafel Is Made Of)

Falafel is a savory fritter made from ground legumes mixed with herbs, aromatics, and spices, then shaped and cooked (most often fried). It’s commonly eaten in falafel pita or falafel wraps, served in bowls and salads, or plated with sauces for dipping.

The defining features of great falafel are:

• A fragrant, herby flavor (parsley/cilantro, garlic, onion)
• Warm spices (cumin, coriander)
• A crisp exterior (especially when fried)
• A tender, fluffy interior that isn’t dense or gummy

Chickpeas vs Fava Beans: The Two Classic Falafel Bases

Most falafel falls into one of two “classic base” camps:

• Chickpea falafel (widely associated with Levantine-style falafel)
• Fava bean falafel (Egyptian-style falafel, often called ta’ameya)

There are also mixed styles that combine chickpeas and fava beans.

This matters because chickpeas and fava beans behave differently:

• Chickpeas tend to produce a slightly nuttier, more structured bite.
• Fava beans can produce a softer, sometimes greener, more tender interior especially with lots of herbs.

If you’ve ever wondered why one falafel is fluffy and another feels heavier, the legume base is often the reason.

The Main Types of Falafel by Ingredient (Chickpea, Fava, Mixed)

If you want the clearest taxonomy of falafel types, start here: the legume base. It’s the foundation of flavor, texture, and how forgiving the mixture is.

Chickpea Falafel (Levantine-Style Falafel)

When people say “falafel,” this is often what they mean: classic chickpea falafel, common across the Levant and popular worldwide.

Flavor profile:

• Nutty, earthy chickpea base
• Warm spice notes (cumin/coriander)
• Bright herbs (parsley/cilantro)

Texture profile:

• Crisp exterior when fried
• Inside is fluffy but more “structured” than fava
• Holds shape well when made correctly

Best for:

• Falafel wraps and pita sandwiches
• Meal prep bowls
• A crowd-pleasing “standard” falafel everyone recognizes

Pro tip for success: Chickpea falafel is at its best when made with soaked dried chickpeas (not canned). That’s how you get the airy interior instead of a dense paste.

Egyptian Falafel (Ta’ameya) Made with Fava Beans

Egyptian falafel often called ta’ameya is typically made from fava beans and is famous for its vibrant interior and tender bite.

Flavor profile:

• Slightly sweeter, softer legume base
• Often very herb-forward (can taste “greener”)
• Aromatic and fresh

Texture profile:

• Softer inside than chickpea falafel
• Can be incredibly tender when fried right
• Exterior still gets crisp, but the inside can feel almost creamy

Best for:

• People who love a softer, greener falafel
• Platters and dipping
• Anyone who finds chickpea falafel too dense

Pro tip for success: Because ta’ameya can be more delicate, chilling the mix and keeping the grind crumbly (not smooth) helps it hold together during cooking.

Mixed Chickpea-and-Fava Falafel (Blended Style)

A mixed-bean falafel combines chickpeas and fava beans to balance texture and flavor.

Flavor profile:

• Nutty + fresh, with layered legume character
• Very adaptable to spice and herb levels

Texture profile:

• Often tender like fava but holds shape like chickpea
• Great “middle ground” when you want reliable frying and a soft interior

Best for:

• Home cooks who want a forgiving mixture
• Anyone experimenting with “best of both worlds” texture
• Wraps and bowls where you want consistent bite

Pro tip for success: Mixed falafel is a great place to experiment with herb ratios and spice levels without the mixture becoming too fragile.

Types of Falafel by Texture and Flavor (What to Expect Before You Bite)

Next taxonomy: not the ingredient base, but what your mouth experiences—color, aroma, crunch, and softness. This is where “green falafel” vs “golden falafel” shows up.

“Green Falafel” vs “Golden Falafel” (Herb Level + Interior Color)

You’ll hear people talk about green falafel. It doesn’t mean it’s made from peas or spinach—it usually means it’s packed with herbs, which can tint the interior green.

• Green falafel: more parsley/cilantro → fresher aroma, brighter bite, often softer interior
• Golden falafel: fewer herbs → more legume-forward, more toasted/nutty taste, often denser

Neither is better. It’s preference.

If you love:

• Fresh, bright, herb-heavy flavor → go greener
• Deeper, chickpea-forward flavor → go more golden

Softer vs Crispier Falafel: What Changes It

“Crispy falafel” is a combination of:

• Cooking method (frying is crispiest)
• Shape (thinner patties crisp more)
• Moisture control (too wet = soft)
• Grind texture (paste-like mixes can turn dense)

If your falafel is soft instead of crispy, it’s usually not because your spices are wrong—it’s because your structure and cooking method need a tweak.

Falafel Shapes and Formats (Balls vs Patties vs Stuffed)

Shape is a surprisingly big deal. It affects crispness, how falafel fits in bread, and even how it holds up when serving.

Falafel Balls vs Falafel Patties (Which Is Better for Wraps?)

Falafel balls

• Classic look
• Thick, tender interior
• Great for platters, dipping, and bowls

Falafel patties

• More surface area → more crispness
• Easier to stack in a pita or wrap
• Better bite-through in sandwiches

If you’re building a falafel wrap or falafel pita, patties often win for texture and neatness. If you want a snackable platter, balls feel iconic.

Practical rule:

• Wraps → patties
• Bowls/platters → balls

Stuffed Falafel (A Regional Twist)

Stuffed falafel takes the idea further: a falafel shell with a filling inside (often savory and aromatic). Stuffed versions can be:

• more indulgent
• more fragile
• intensely flavorful

Best for:

• special occasions
• platters and sharing
• people who want something extra beyond the classic

Tip: Stuffed falafel is easiest when the outer mixture is firm enough to seal cleanly and chilled well before cooking.

Types of Falafel by Cooking Method (Fried vs Baked vs Air Fryer)

Cooking method is the final major taxonomy. It affects calories, crunch, and even aroma.

Fried Falafel (Classic, Crispiest Crust)

Fried falafel is the benchmark: deep aroma, crackly crust, fluffy interior.

Why people love it:

• Most satisfying crunch
• Best contrast between exterior and interior
• Classic street-food vibe

Who it’s best for:

• first-time falafel lovers
• anyone chasing the “restaurant-style” experience
• serving fresh and hot

Success tip: Hot oil is non-negotiable. If the oil is too cool, falafel absorbs oil and gets heavy.

Baked Falafel (Lighter, Meal-Prep Friendly)

Baked falafel is less dramatic in crunch, but it’s convenient and great for meal prep.

What to expect:

• more toasted exterior than crisp shell
• slightly drier texture
• still very flavorful if the mix is seasoned well

Who it’s best for:

• meal prep and leftovers
• bowls and salads
• people wanting a lighter method

Success tip: Flatten into patties and use a light coating of oil for better browning.

Air Fryer Falafel (Best “In-Between” Option)

Air fryer falafel is the compromise that many home cooks love: less oil than frying, more crisp than baking.

What to expect:

• crisp edges
• tender interior
• quicker cooking and easier cleanup

Who it’s best for:

• weeknight cooking
• calorie-conscious eaters who still want crunch
• small batches

Success tip: Don’t overcrowd. Air flow is what creates browning.

How to Choose the Best Type of Falafel for What You’re Making

Now that you know the main falafel types, here’s the practical part: choosing what to make based on the way you’ll eat it.

Best Falafel Type for Pita and Falafel Wraps

For wraps, you want:

• reliable shape
• bite-through texture
• crisp edges

Best choices:

• Chickpea falafel patties (Levantine-style)
• Mixed-bean patties for a softer interior without losing structure
• Air fryer patties if you want lighter but still crisp edges

Sauce pairing for wraps:

• tahini sauce (classic)
• garlicky yogurt-style sauce (if you eat dairy)
• spicy sauce if you like heat

Pro wrap tip: keep sauce controlled so the bread doesn’t go soggy.

Best Falafel Type for Bowls and Salads

Bowls and salads are more forgiving. They’re also a perfect stage for “green falafel” because herbs pop against fresh toppings.

Best choices:

• Green herb-heavy falafel balls
• Baked falafel for meal prep bowls
• Air fryer falafel when you want crisp edges without deep frying

Sauce pairing for bowls:

• tahini sauce thinned for drizzling
• lemony dressing
• yogurt-style sauce + herbs

Best Falafel Type for Meal Prep and Freezing

Meal prep winners are the types that:

• reheat well
• don’t rely on fresh-from-the-fryer crunch
• stay tasty even when slightly softer

Best choices:

• Baked falafel (especially patties)
• Air fryer falafel reheated briefly
• Chickpea falafel with a slightly sturdier texture

Freezing tip:

• freeze shaped uncooked pieces for the best “fresh cooked” feel later.

Cooking Guidance That Improves Any Falafel Type (The Non-Negotiables)

No matter which falafel type you choose, these fundamentals make the difference between “it worked” and “I nailed it.”

Why Soaked Dried Chickpeas Matter (And When Canned Can Work)

For classic chickpea falafel, soaked dried chickpeas are the gold standard because they grind into a mixture that sets properly during cooking.

When canned can work:

• you’re baking or air frying
• you dry them extremely well
• you use a binder and chill longer

But if you want the most classic crisp + fluffy result, soaked dried chickpeas are your best friend.

The Right Grind: Why “Not Hummus” Texture Wins

Falafel should not be blended into a smooth paste. The best texture is:

• crumbly
• cohesive when pressed
• not wet or sticky

If your mix looks like hummus, it often cooks dense.

Easy fix:

• pulse in short bursts
• stop earlier than you think
• scrape the bowl and pulse again rather than running continuously

Chilling the Mix for Better Shape + Crispness

Chilling helps every falafel style:

• holds together better
• shapes cleaner
• fries/bakes more evenly
• falls apart less

If you’ve ever had falafel that disintegrated, chilling is often the missing step.

Troubleshooting by Falafel Type (Fix Falling Apart, Dry, or Not Crispy)

This section is your “save the batch” toolkit.

Why Falafel Falls Apart (And How to Fix It)

Common causes:

• mixture too wet
• mixture too smooth
• not chilled
• oil not hot enough
• rough handling when flipping

Fixes that work:

• drain legumes better (especially canned)
• keep grind crumbly
• chill longer
• shape firmly (don’t barely press them together)
• cook in small batches

If you’re making ta’ameya (fava bean falafel), be extra gentle fava-based mixtures can be softer.

Why Falafel Is Dry or Dense

Dry or dense falafel usually comes from:

• over-processing (paste-like)
• overcooking
• not enough herbs/aromatics for a lighter bite
• baked falafel that’s too thick

Fixes:

• stop blending earlier
• add more herbs
• shape thinner patties
• don’t overcook—remove once browned and set

How to Make Falafel Crispy Without Overcooking

Crispness tips that don’t ruin the inside:

• choose patties over thick balls for more crust
• make sure oil/air fryer is hot before cooking
• avoid overcrowding
• let falafel drain and cool slightly on a rack (steam softens crust)

Also, crispness fades when falafel is trapped with steam. Serve hot, and if you’re packing it for later, keep sauces separate.

If you do a lot of takeout for gatherings or small events, staying organized helps, some people use Falafel boxes from kimecopak.ca to keep portions and sauces tidy, but the core crispness still comes from heat and moisture control.

GET FREE SAMPLE FOR FALAFEL BOXES HERE!

FAQ about Types of Falafel  

What Are the Different Types of Falafel?

The main types of falafel are:

• Chickpea falafel (Levantine-style)
• Egyptian falafel (ta’ameya) made with fava beans
• Mixed chickpea-and-fava falafel
  You can also categorize falafel by herb level (green vs golden), shape (balls vs patties), and cooking method (fried vs baked vs air fryer).

What Is Ta’ameya (Egyptian Falafel)?

Ta’ameya is Egyptian-style falafel typically made from fava beans instead of chickpeas. It’s often very herb-forward and can have a softer, greener interior.

Chickpea Falafel vs Fava Bean Falafel: Which Is Better?

It depends on what you like:

• Choose chickpea falafel if you want a nuttier flavor and a firmer, classic bite.
• Choose fava bean falafel (ta’ameya) if you want a softer interior and a greener, more herb-forward taste.
  Mixed falafel is a great middle ground.

Is Baked Falafel Healthier Than Fried Falafel?

Baked falafel is often lower in oil and can be a lighter option. Fried falafel usually has the crispiest crust and richest flavor. Many people choose baked or air fryer falafel for everyday meals and fried falafel for the “classic” experience.

Can You Make Falafel in an Air Fryer?

Yes. Air fryer falafel is popular because it can get crisp edges with much less oil than deep frying. Don’t overcrowd the basket, and lightly oil the surface for better browning.

Conclusion

Falafel isn’t one thing, it’s a whole category. Once you understand the types of falafel by region (Egyptian ta’ameya vs Levantine), by base (chickpeas vs fava beans vs mixed), by herb level (green vs golden), by shape (balls vs patties), and by cooking method (fried, baked, air fryer), choosing the “right” falafel becomes easy.

Want classic crunch? Go fried chickpea patties. Want greener, softer, herb-forward bites? Try ta’ameya. Want a meal-prep staple? Bake or air-fry, build bowls and salads, and reheat with dry heat for crisp edges.

Once you taste the differences, you’ll start recognizing falafel styles instantly and you’ll know exactly which one to make (or order) depending on what you’re craving.