Falafel became popular with vegetarians as an alternative to what kind of street foods?

Falafel became popular with vegetarians as an alternative to meat-based street foods.

Falafel’s appeal to vegetarians comes from its substantial, protein-rich base of chickpeas, fava beans, or both. Ground legumes are mixed with herbs and spices, shaped into balls or patties, and fried, producing a filling street food without meat.

The dish also works well in the format associated with many street foods: it is inexpensive, portable, quick to serve, and commonly tucked into pita with salad, pickles, tahini, and hot sauce. Those qualities helped falafel move from Middle Eastern food traditions into vegetarian restaurants and takeaway shops internationally.

The ingredients vary by region. Egyptian falafel, often called ta’amiya, is typically made with fava beans, while chickpeas are especially common in the Levant and in Western versions. Falafel is not automatically vegan in every preparation, since sauces or accompaniments can vary, but the fried bean or chickpea patty itself is generally plant-based.