The exact origin of falafel is unknown, but the deep-fried balls of ground chickpeas (and sometimes fava beans) are held dear by a large chunk of the Middle East, including Syria, Israel, Palestine, Jordan and Lebanon. We can see why. Apart from being high in fibre and protein, they’re downright delicious. Add pita, some salad and a generous dollop of tahini for maximum satisfaction.
And perhaps best of all, considering these worrisome times, falafel is wonderfully suited to takeaway and delivery. Fingers crossed you live within five kilometres of one of these spots.
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