More than a Meal
Rooted in Tradition
Chickpea House is where tradition meets flavor—serving fresh, fast, and feel-good Palestinian street food made with care and culture in every bite.
Rooted in Tradition, Made with Purpose
crafted with fresh, local ingredients and centuries of heritage.
Chickpeas are an integral part of Mediterranean cuisine, serving as an ingredient that completes hundreds of meals. At Chickpea House, we are passionate about serving nutritious and consistently high-quality ingredients, ensuring every step we take is done with purpose. We take pride in utilizing locally sourced produce to craft the rich flavor of our Palestinian cuisine.
Our mission is to bring the authentic taste of the Levant region to honor the historical significance of the food we enjoy on a daily basis.
Please visit us to experience our traditional Palestinian foods that we are excited to share with the world!
Where the Levant Meets the American Spirit
blending tradition, hospitality, and culture with fast, feel-good food.
The idea for Chickpea House originated from the realization that there was a lack of availability in Palestinian cuisine. Our vision was to make Palestinian and Levant region food accessible efficiently and deliciously, serving as a tribute to the history and culture. The Levant being a region known for its proud, strong, and hospitable people was a driving factor for introducing the culture and familiarity into our community. Inspired by the United States’ energy and warmth, we aim to create a space that blends the American spirit with the Levant charm. Every meal served is a part of a goal greater than culinary endeavors, as we celebrate history, community, and family through great food.
History of Palestinian Falafel
Our chickpea-based falafel honors Palestinian tradition and ties to the land—nutritious, flavorful, and deeply connected to home..
The Palestinian falafel we know today is just one variation across the Middle East, as the concept of frying crushed beans with spices originated in Egypt. Egyptian falafel is made with fava beans, but Palestinians use chickpeas as they thrive in Levant soil, not only making them a more suitable choice but is also a reflection of the connection of Palestinian’s to their land. Falafel has historically been a great source of protein, whether eaten at a street vendor in the city or at a family kitchen table.