Falafel in health-food stores. While often used to make veggie burgers, it has become more widely used as a source of protein. In the United States, falafel's versatility has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes. Falafel is made from fava beans or chickpeas. The use of chickpeas is predominant in most Middle Eastern countries, such as Israel, Jordan, Lebanon, Palestine and Syria. This version is the most popular in the West. In Egypt, fava beans, chickpeas, or often a combination of the two may be used. When chickpeas are used,
Shakshouka "loof") that was added to IDF army rations in the 1950s. According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal, and like hummus and falafel, is a national favorite. Shakshouka Shakshouka (, , also spelled "shakshuka", "chakchouka") is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Less commonly used ingredients include Tabasco sauce and