Food: Felafel

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FOOD: FELAFEL

Ground beans with spices, fried.

Originally an Egyptian dish, felafel is today popular in Syria, Lebanon, and Israel as well. Traditionally, it is prepared with chickpeas ground into a paste and fried in oil, which is then served in pita bread with salad. Local variations include the use of other beans. In Egypt, felafel is also known as tamiyya.


Bibliography

Der Haroutunian, Arto. Middle Eastern Cookery. London: 1983.

Zachary Karabell

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