Falafel Tomato Cucumber Pickles Tahini.
Ground chickpeas, fresh herbs (parsley, cilantro), onions, garlic, cumin, coriander, baking powder, sesame seeds, deep-fried until golden and crispy outside, fluffy inside.
Phoenician coastal cities of Lebanon (Beirut, Sidon, Tyre). The Lebanese chickpea-based version spread throughout the Levant.
Though its exact origins are disputed between Egypt and the Levant, falafel has been a staple of Middle Eastern street food for centuries. The Lebanese version, made with chickpeas, is believed to have evolved in the Phoenician cities along Lebanon's coast.
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