Falafel is another iconic element of Israeli street food. It is based on the same chickpeas - mutton peas. Only unlike hummus, this is not mashed potatoes, but a relatively coarse grind with the addition of other legumes and a lot of spices. This mass is deep-fried and, according to the Copts, the first Christians of ancient Egypt, this dish was used as a substitute for meat during Lent. The name "falafel" is Arabic and comes from the word filfel (pilpel in Hebrew) - pepper - due to the tradition of abundantly pepper the spicy bean mass before roasting. The most important thing about falafel is its freshness. The balls should be freshly fried and crunchy with a thin brownish crust. Any "stagnation" of falafel in anticipation of its "eater" leads to a loss of taste and even to the emergence of a bitter aftertaste. Falafel with tahini - sesame syrup - the most delicious combination. However, it becomes even more delicious when you add a little date syrup and onions to the tahini. Falafel is best served with herbs - lettuce, fresh tomatoes, fried eggplant - will always add flavor, and a couple of drops of lemon juice will add softness and tenderness to this truly national dish of the Middle East. Now let's reveal the secrets. So who is the more "national" of the two? Hummus or Falafel? It's simple. When it comes to northern Israel, Lebanon, eastern Turkey and central Iraq - hummus. If we are talking about the space from Shechem to Egypt, Libya and the coast of North Africa up to Tunisia - falafel. But you can never go wrong with pita with hummus and falafel. Translated with Google Translate