Falafel is made from fava beans or chickpeas or a combination of the two. In Egypt, fava beans are used exclusively. Other variations may contain only chickpeas. This is the case of Palestinians, Yemenite Jews in Jerusalem as well as in Syria and Lebanon. In the Levant, Falafel is generally made only with chickpeas. Unlike many other bean patties, in falafel the beans are not cooked before they are used. Instead they are soaked, possibly skinned, then ground, a small quantity of onions, parsley, spices (including cumin), and bicarbonate of soda are added. It is then deep fried at a high temperature. Sesame seeds may be added to the balls before they are fried; this is particularly common when falafel is served as a dish on its own rather than as a sandwich filling.