A deep-fried ball or patty made from ground chickpeas, fava beans, or both, commonly served in pita bread.

Origin: The word 'פלאפל' (falafel) is believed to have originated from the Arabic word 'فلافل' (falāfil), which is the plural of 'فلفل' (filfil), meaning 'pepper'. It was likely borrowed into Hebrew due to cultural exchanges and trade in the Middle East.
Historical and Cultural Context: First attested in the late 19th century, falafel became popular in the Levant region, particularly in Egypt, where it was a staple street food for the Copts during Lent.
Evolution: The dish's popularity spread throughout the Middle East and eventually to other parts of the world, with variations in preparation methods and ingredients. Cognates include 'فلافل' in Arabic and 'فلافل' in Persian.
Modern Relevance: Today, falafel is a common street food around the world, often associated with vegetarian and vegan diets. It is celebrated for its versatility and is a symbol of Middle Eastern cuisine.

Falafel was originally made with fava beans in Egypt, but chickpeas became the dominant ingredient as the dish spread to other regions.