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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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