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), though Egypt also claims falafel's origins. The Lebanese chickpea-based version spread throughout the Levant and became a street food staple in the souks and markets of Beirut, where it's been sold from small shops for generations.
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 (not fava beans like Egyptian ta'ameya), is believed to have evolved in the Phoenician cities along Lebanon's coast. Traditionally eaten during Lent when Christians abstained from meat, falafel became year-round street food, served in pita with tahini sauce, pickles, and fresh vegetables.
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