falafel plate

Falafel with chickpeas (Hummus) originated in the Levant, where the recipe was introduced from Egypt, where it was made from fava beans (Foul) and known as 'Taameya.' Then the beans (Foul)were replaced with chickpeas(Hummus) in the Levant which are now called Flafel. The recipe started in ancient Egypt with the Copts(Christian) as a vegetarian alternative during fasting, and then spread to the Levant and became widespread. The recipe was transferred from Egypt and spread to the Levant such as Syria and Lebanon, and became a main part of Arab breakfast. And it consists of soaked chickpeas (Hummus) overnight, blended with onions, garlic, cumin, white pepper, salt, coriander, parsley, water, and baking soda, forming a smooth mixture. The mixture is then shaped into round balls, dipped in sesame seeds, and fried in hot oil. It is served with tahini sauce (yogurt, lemon juice, garlic, and salt). The dish is decorated with lettuce, pickles, tomatoes, and cucumbers.