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
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