Cumin is often added to falafel beans alongside coriander. Together, these spices give the ground bean mixture a warm, earthy and aromatic flavor before it is shaped and cooked.
Falafel recipes commonly begin with soaked fava beans, chickpeas, or both. The beans are ground with ingredients such as parsley, scallions, garlic, and coriander, then seasoned with spices including cumin. The mixture is formed into balls or patties and usually deep-fried.
Coriander and cumin are not interchangeable, even though both are common in Middle Eastern cooking. Coriander contributes a citrusy, herbal note, while cumin is deeper, warmer, and more earthy. Their combination is one reason falafel has a distinctive savory fragrance.
The bean base differs by region. Egyptian falafel, often called ta'amiya, typically uses fava beans; chickpeas are more common in many Levantine versions. Either style may use cumin and coriander, although exact seasoning blends vary by cook and locality.