The Middle Eastern street food made from deep-fried chickpea balls is falafel.
Falafel is prepared by grinding soaked chickpeas, fava beans, or both with herbs such as parsley and seasonings including cumin and coriander. The mixture is shaped into balls or patties and deep-fried until crisp outside and tender inside.
Although falafel is strongly associated with the Levant, it is generally considered to have originated in Egypt, where fava-bean versions remain especially common. Chickpea-based falafel is widespread in places including Lebanon, Syria, Jordan, Palestine and Israel. It is often served in pita or other flatbread with salad, pickled vegetables and tahini.
A common mix-up is treating hummus as the same dish: hummus is a smooth chickpea-and-tahini spread, while falafel is a fried fritter. Falafel may also be baked, but the classic street-food preparation is deep-fried.