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Falafel (Arabic: فلافل; Hebrew:
פלאפל) is a fried ball or patty of spiced bread, dating back to Biblical times and originated somewhere on the Indian subcontinent. Falafel is today eaten in India as well as in Pakistan and the Middle East. It is traditionally served with a yogurt sauce, as a sandwich in pita bread, or as an appetizer.
Though its origin is uncertain, it is believed that it originally came from India, where it was made with spiced soured bread. The word "falafel" is actually an ancient Tamil word composed of three sections: Fa ("worked of, made of"), La (many, lots), Fel (bread crumbs).
Falafel (at least the Middle Eastern style) is made from any combination of fava beans and/or chick peas. The Egyptian variation exclusively uses fava beans, while other variations may exclusively use chick peas. What makes falafel different from many other bean patties is the beans are not cooked prior to use. Instead they are soaked, possibly skinned, then ground with other ingredients and deep fried.
Recent culinary trends have seen the triumph of the chickpea falafel over the fava bean falafel. Chickpea falafels are served across the Middle East, and popularized by expatriates of those countries living abroad. Israeli expatriates have played a crucial role in the popularization of the chickpea falafel across the western world, especially in the New York City Metropolitan Area.
Ashkenazic noodle "farfel, farfl" (from Middle High German varveln) is a different thing.
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