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While the exact origins of falafel are a subject of debate, many food historians trace it back to Egypt, where it was traditionally made with fava beans and known as ta'ameya. Over time, the recipe traveled throughout the Levant and beyond, evolving into the chickpea-based version more commonly found today. Falafel has become a staple in countries like Israel, Lebanon, Syria, Jordan, and Palestine, each with its own take on the dish. persianlady.ir/falafel/ |
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Falafel is often served in pita bread or wrapped in a flatbread like laffa, stuffed with fresh vegetables, pickles, and creamy tahini or hummus. In many parts of the world, you’ll also find falafel plates, served with rice, salads, and a medley of sauces. Its versatility and plant-based ingredients have made it especially popular among vegetarians and vegans. persianlady.ir/falafel/ |