Falafel: Vegetarian Arab dish

Falafel is a middle eastern dish, which everyone from other cultures tastes delicious, made from beans or chickpeas or both, in the form of balls fried in vegetable oil, and a group of vegetables such as radish, mint and parsley, tomatoes, and pickles, then sprinkled with “tarator”, a mixture of milk and tahini made from sesame, which is included in the manufacture of a hummus dish, which has also become a global dish and includes a range of spices in its mixture.

The difference in taste between the plaintiff of owning the” intellectual and cultural rights” in the middle east is achieved by spices, which are a secret of the kitchen, and then there are some additions to the dish, in Syria, onions and coriander are added, and in Palestine, chickpeas with tahini and pomegranate molasses to taste, and in Egypt eaten with pickles only, and in Lebanon garlic is added to the mixture of chickpeas and beans.

The ingredients of this sandwich have great nutritional benefits, making this dish or sandwich a favorite of vegetarians, non-vegetarians, the poor, and the wealthy, in his home country and in the country to which he emigrated with immigrants from the Middle East.

Many countries in the middle east differed in their origins, but all the documents confirm that falafel is of Egyptian origin, the first to be made by the ancient Egyptians, after eating beans where they added to the beans some vegetables that makeup falafel paste today, where the inscriptions of falafel appeared inside the temple of the valley of the kings in Luxor, and the inscriptions explained how to shower beans and add vegetables to it, and how to cook them through frying or protecting them, and over time the Egyptians were artful in their development of developing them from the city of Luxor. by adding new foods to them such as a sandwich and eggs.

But every city in Egypt has a special character in its preparation, for example in Alexandria, falafel preparation is different from other provinces to which breadcrumbs are added, while this does not happen in Alexandria, and therefore retains its original taste.

The secret to the distinctive colour of falafel, which is green from the inside and brown from the outside, lies in the various ingredients that give it a very distinctive taste, and those flavours are green coriander, crushed beans, spices, leeks, onions and garlic to offer the tastiest taste you can taste.

After falafel’s international fame, the cultural and political conflict over its origins began. Egyptians who call it Tamiya, a bite of food, say it is of Faraonic or Coptic origins. According to some references, falafel was about a thousand years ago the food of choice among Coptic Christians in Egypt, and they served it as a vegetarian fasting meal, and that its name came from Alexandria, where it was the first to be called “fa- la-fell,” a Coptic word meaning “many beans.”

In the Levant, the conflict is most intense, first between Palestinians, Syrians, and Lebanese, and each team attributes it to its table, and there is a conflict between all of them and the Israelis who consider it an essential and original component of their table, and they sell it all over the world on this basis, until it mingled with its eaters around the world at its origin, and essentially, entered the hummus and tabbouleh dish in this property conflict, too.

Falafel has become a subject of concern to vegetarians around the world as a whole food that compensates them for not eating meat, and today it is part of a series of international events classified by United Nations organizations, as it is present on world pulse day as cereal and world food day. World hunger day, one of UNESCO’s “intangible heritage”, was even celebrated by Google on June 18, 2019, making many believe it is world falafel day, and hundreds of investigations have been published.

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