Alexandria is the Egyptian port city credited with helping falafel and its name spread beyond Egypt.
Falafel most likely originated in Egypt, where it is commonly called ta’amiya and is traditionally made with fava beans. Alexandria’s position on Mediterranean and regional trade routes made it an important channel for carrying both the food and its name to other parts of the Middle East.
The dish first spread south through Egypt, then moved outside the country after World War I. By 1933, a falafel shop had opened in Beirut, and the food later spread through the Levant, the Red Sea coast, Yemen, Libya, and Turkey.
A common mix-up is assuming Cairo must be the answer simply because it is Egypt’s capital and largest city. Cairo helped popularize falafel domestically, but the historical explanation specifically highlights Alexandria’s port connections. The recipe also changed as it traveled: fava beans remained common in Egypt, while chickpeas became typical in much of the Levant.