Falafel’s inside can be green when herbs such as parsley or green onion are included in the mixture.
The color comes from finely chopped fresh herbs blended with the soaked legumes before frying. Depending on the recipe, falafel may instead have a tan or pale interior, especially when the mixture contains fewer green herbs or uses different proportions.
Falafel is commonly made with chickpeas in the Levant and with fava beans in Egypt, where it is often called taʿmiya. In either style, the outside becomes golden and crisp during frying while the center remains soft and textured.
A green center is therefore not a sign that falafel is undercooked or spoiled. It is usually an intentional result of the ingredients, although the shade can vary with the amount and freshness of the herbs.