Falafel tool called an "aleb falafel" (falafel mould). The mixture is usually deep fried, or it can be oven baked. When not served alone, falafel is often served with flat or unleavened bread, such as wrapped within lafa or stuffed in a hollow pita. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini. Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan. When made with chickpeas, falafel is high in
Middle Eastern cuisine your own discretion with this commentary, as Squash and tomatoes originate from the Americas, and are not 'distinctive' to the region as the above suggested.) Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked in almost every stew and broth, and grilled with kebab. Beans and pulses are crucial to the diet