Falafel

While not unique to Syria, falafel are an integral part of the country's traditional cuisine. These deep-fried balls are typically made by blitzing cooked chickpeas, but falafel can also be made with fava beans.

Despite the fact that these protein-rich chickpea fritters are listed as one of Israel's national dishes, it is often speculated that falafel originated in Egypt, Lebanon, or Palestine. By the 1950s, Yemenite immigrants in Israel began making falafel on the streets and selling it wrapped in paper to make a living, transforming this ancient dish into an early form of Israeli fast food.

Falafel is traditionally topped with a variety of accompaniments and served alone, as part of a meze platter, or with flatbread to form a type of sandwich. Tahini (sesame dip) and chilli sauces, fresh salad, and pickled vegetables are among them. Spices such as cumin and coriander give falafel their distinct and delectable flavor.