Baking soda is sometimes added when chickpeas are soaked overnight for falafel.
Chickpea-based falafel traditionally starts with dried chickpeas that are soaked rather than cooked. The softened beans are then ground with ingredients such as parsley, scallions, garlic, cumin, and coriander before the mixture is shaped and fried. Some preparations add baking soda during the overnight soaking stage, making it a recognized optional ingredient rather than a universal requirement.
This detail is easy to mix up with baking powder or flour, but the source specifically identifies baking soda. Cooking the chickpeas before grinding can make the mixture fall apart, so recipes generally rely on soaking to soften them while preserving enough structure for shaping. Falafel can be formed into balls or patties and is usually deep-fried, though baking is also possible. Another important regional distinction is that chickpeas are especially common in Levantine, Israeli, and Palestinian versions, while Egyptian falafel—often called ta'amiya—is typically made with fava beans.