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
Wine and food matching of the dish - whatever the 'main ingredient' may be - it is not the meat, seafood, or vegetables that stand out as the predominant flavor. Rather the true flavor of the dish is determined by the cooking method (for example, the toasty flavors of a stir fry), the sauce (from curries to sweet-and-sour), the use of seasonings (such as ginger and coriander leaves to mask fishy tastes), or the blending of ingredients to for new flavors (as in sukiyaki or satay). Indeed, it may result from a combination of any of these elements. Also, note that in the case