Falafel Assaf Jbeil فلافل عساف جبيل, Lebanese cuisine mades from broad beans, ground chickpeas

Falafel Assaf Jbeil Byblos جبيل بيبلوس فلافل عساف, fried ball in Middle Eastern Lebanese cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

Falafel is often served in a flatbread such as pita, laffa, or taboon; “falafel” also frequently refers to a wrapped sandwich prepared in this way. The falafel balls may be topped with salads, pickled vegetables, and hot sauce and drizzled with tahini-based sauces. They may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).

Falafel is a common street food throughout the Middle East. It is usually made with fava beans in Egypt, chickpeas in Israel and Palestine, or chickpeas or a combination of both in Jordan, Lebanon, and Syria. The adoption of the Palestinian chickpea version of the falafel into Israeli cuisine and its identification as Israeli is contentious and has led to accusations of cultural appropriation and gastro-nationalism.