Falafel

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.

Fava beans can be substituted for chickpeas in the Israeli version, and the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, falafel fritters are most commonly served in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables and dipped in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.

Lots of travelers highly recommended this dish as one of the Israeli must-try foods.