Along with Israeli cuisine, Wikipedia names which cuisine as common for chickpea-based falafel?

Along with Israeli cuisine, Wikipedia names Palestinian cuisine as a cuisine in which chickpea-based falafel is common. The chickpea version is especially associated with the Levant, even though falafel itself is generally traced to Egypt.

Regional recipes differ. Egyptian falafel, often called taʿameya, traditionally uses split fava beans, while Palestinian and many other Levantine versions commonly use ground chickpeas. Herbs, spices, frying methods, and serving styles also vary from place to place.

Falafel is frequently served in pita or flatbread with salad, pickles, tahini, or other sauces. Its popularity in Israeli cuisine does not erase its place in Palestinian cuisine, and describing it as belonging exclusively to one modern national cuisine oversimplifies a long, shared regional food history.