While the exact origins of falafel are a subject of debate, many food historians trace it back to Egypt, where it was traditionally made with fava beans and known as ta'ameya. Over time, the recipe traveled throughout the Levant and beyond, evolving into the chickpea-based version more commonly found today. Falafel has become a staple in countries like Israel, Lebanon, Syria, Jordan, and Palestine, each with its own take on the dish.
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