Falafel

Falafel are deep-fried fritters of ground chickpeas (or fava beans), blitzed raw with garlic, onion, cumin and a generous fistful of parsley and coriander that tints the inside bright green. Fried to order, they turn shatteringly crisp outside while staying fluffy and fragrant within.

They are street food at its best: tucked into pita with hummus, tahini, pickles, tomato and salad, or served as part of a mezze spread.

Falafel's exact origin is debated — many trace it to Egypt, where fava-bean ta'amiya may date back centuries, before it spread across the Levant and was adopted using chickpeas. It is a cornerstone of vegetarian and fasting cuisine throughout the Eastern Mediterranean.

In the 20th century falafel became an everyday street food across Lebanon, Palestine, Syria and beyond, and later a global icon of Middle Eastern cooking. Few dishes are claimed with as much pride — or as much friendly rivalry — across the region.