Which country does falafel come from

The taameya sandwich is a lesson in perfect simplicity. Nearby countries such as Syria and Lebanon have a reputation for incorporating greater flair into their falafel sandwiches, experimenting with different fillings and sauces, such as coleslaw, tomato herb salad and pickled turnips.

Much of that is thanks to a certain idiosyncrasy in the way Egyptians make their falafel. Gone are the chickpeas so ubiquitous in most other countries; here, the main ingredient is broad beans, which fry better and result in a lighter, fluffier take on the popular snack.

I think the overall flavouring is much better. Served with aish baladi flatbread, taameya is often hailed by food lovers as the best falafel in the world Credit: Hamada Elrasam. The Egyptian love affair with broad beans — also known as fava beans — runs deep.

Taameya and ful medames are primarily breakfast dishes, though their unswerving popularity means they are often consumed at any time of day. Ful medames is an expression of identity for modern Egyptians who choose to resist the onslaught of contemporary breakfast foods; it is a way to remember who they are. Exactly when and why the broad bean took hold in Egypt, while most of its neighbours became enamoured with the chickpea, remains something of a mystery.

Both ingredients feature in a medieval Egyptian cookbook titled Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook, though the chickpea surprisingly features in more recipes. Try it! Courtesy of Mifgash Osher. Hippo Falafel Courtesy of Andie Himmelrich. Give us feedback. Read Next View. Arbel Suites Hotel. Alegra Boutique Hotel. The presidential palace - Yalarent. Spacious Sea View Apartment.

Shirat Hayam - Boutique Hotel. The Ritz-Carlton, Herzliya. Quiet and homey near the beach. Nazareth Hostel Al Nabaa. Penthouse Apt Close to Akhziv Beach. Since food always traveled with immigrants, and local cuisines were adapted in new places, this discussion seems almost beside the point. Maybe it would be better to concentrate on the real problems? But then again, food fights might be a better choice.

Falafel was made popular in Israel by Yemeni Jews in the s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel balls in pita bread. And the way the Israeli falafel is served is, in my opinion, the main reason why Israeli falafel is truly, well, Israeli. The Israeli falafel is served in a pita bread and may include Israeli salad oops, I meant Arab salad , hummus did I mention the hummus war? This combination cannot be any more Israeli.

Israeli or not, falafel in a pita bread with hummus and tahini dip, and with a chopped vegetable salad is a well balanced meal that will work well for vegans, vegetarians and anyone else coming for dinner. Chop some tomatoes and Israeli cucumbers unless if you prefer to call them Persian cucumbers for a simple salad. Open a can of Israeli pickled cucumbers and serve it all in pita bread filled with the hot falafel balls.