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.
Der Haroutunian, Arto. Middle Eastern Cookery. London: 1983.
"Food: Felafel." Encyclopedia of the Modern Middle East and North Africa. . Encyclopedia.com. (October 15, 2018). http://www.encyclopedia.com/humanities/encyclopedias-almanacs-transcripts-and-maps/food-felafel
"Food: Felafel." Encyclopedia of the Modern Middle East and North Africa. . Retrieved October 15, 2018 from Encyclopedia.com: http://www.encyclopedia.com/humanities/encyclopedias-almanacs-transcripts-and-maps/food-felafel