A Palestinian stuffed falafel variation uses sumac and onions.
Unlike ordinary falafel, which usually has a uniform seasoned bean or chickpea mixture, this Palestinian variation places a filling inside the falafel dough. The filling combines onions with sumac, a deep-red spice with a tart, lemon-like flavor. Once fried, the crisp shell surrounds a savory, tangy center.
The combination reflects a broader Palestinian flavor pattern: sumac and onions appear together in dishes such as musakhan and in salads, breads, and other savory preparations. Sumac adds acidity without relying entirely on lemon, while onions provide sweetness and texture when cooked.
This detail is easy to confuse with common falafel toppings. Onions are often served alongside falafel in sandwiches, but in this variation they are part of the filling itself. Carrots, eggplant, and tomatoes may appear in other regional dishes or accompaniments, not in the specific stuffed falafel described here.