Falafel where chickpeas replaced the fava beans. It has been speculated, with no concrete evidence, that its history may go back to Pharaonic Egypt. Other theories propose that it came from the Indian subcontinent, where deep-frying was common, and brought west by Arabs or Turks; or that the chickpea-based food came from Yemen. Falafel grew to become a common form of street food or fast food in much of the Middle East. The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the "iftar", the meal that breaks the daily fast after
Parsley "Gremolata", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, "ossobuco alla milanese". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally "green aroma"), which is used as key seasoning for major Brazilian