The deep-fried Middle Eastern ball or patty traditionally made from ground legumes is called falafel.
Falafel is usually prepared from ground chickpeas, fava beans, or a mixture of both, depending on the region. The mixture commonly includes onion, garlic, parsley or coriander, and spices such as cumin and coriander. It is shaped into balls or patties and deep-fried.
Egyptian falafel, often called ta'amiya, is traditionally based on fava beans. In the Levant, chickpeas are especially common. This regional difference is one reason falafel does not have a single universal recipe.
Falafel is served in pita or other bread with salad, pickles, tahini sauce, or amba. Its precise origin is debated, but Egypt has a particularly strong historical association with the dish.