In addition to Egypt, falafel is known as ta'ameya in Sudan.
The name comes from Arabic food terminology and refers to the fritters themselves rather than one fixed recipe. In Egypt, ta'ameya is especially associated with fava beans, while Sudanese falafel is commonly made with chickpeas. That ingredient difference is one reason the same food can have noticeably different colors, textures, and flavors across the region.
Falafel spread widely through the Middle East and beyond as an inexpensive, filling food that is easy to fry and serve. It may appear as individual fritters, in pita, or alongside tahini, pickles, salad, and hot sauce.
A common mix-up is assuming that ta'ameya is exclusively Egyptian. Egypt is its most famous association, but Sudan also uses the name. The word should not be confused with a separate dish: it is a regional name for falafel.