Wikipedia’s nutrition table lists 13.31 g of protein per 100 grams of homemade falafel.
That figure comes from a reference nutrition entry for homemade falafel, not from every falafel recipe. The same 100-gram serving is listed as containing 333 kilocalories, 31.84 g of carbohydrates, 17.80 g of fat, and 34.62 g of water. The protein value therefore describes one standardized food-composition estimate rather than a universal measurement for restaurant or packaged falafel.
Falafel’s protein comes mainly from its legumes: chickpeas, fava beans, or a combination. Regional recipes differ considerably. Egyptian ta’amiya is commonly made with fava beans, while chickpea-based falafel is especially common in the Levant, including Lebanon, Syria, Jordan, Israel, and Palestine. Soaking, grinding, frying, baking, and the amount of oil absorbed can all change the final nutritional profile.
A common mix-up is confusing the protein figure with 31.84 g, which is the table’s carbohydrate value. The table also gives falafel notable amounts of folate, iron, magnesium, phosphorus, and potassium, although serving size and preparation method matter when comparing dishes.