Falafel, fried balls or patties of spiced ground
chickpeas, date back to
Biblical times and originated somewhere in the
Middle East. Though its origin is uncertain, it is believed that it originally came from
Egypt, where it was made with
fava beans[?]. Falafel is today eaten in the Middle East as well as in
Turkey and
Greece. It is traditionally served with a
yogurt or
tahini[?] sauce, as a sandwich in
pita bread, or as an appetizer. Its age and popularity have given rise to countless variations, but two basic types are generally acknowledged today: small balls of more coarsely ground chickpeas ('
Jewish' falafel), and mid-sized patties of much more finely ground chickpeas ('
Arab' falafel).
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