Fried · Chickpea

Falafel

Photo via Pexels/Unsplash — free for commercial use

Lebanese falafel is almost always made from dried fava beans, chickpeas, or a blend — never canned or pre-cooked beans, which locals say ruins the crunch.

Ground chickpeas or fava beans are blended with herbs, garlic, and spices, formed into balls or patties, and deep-fried to order until dark and crisp. Beirut's falafel stands stuff them into pita with pickles, tomato, and tahini sauce for a fast, cheap lunch.

Why it's made this way: Falafel spread through the Levant as an affordable, meat-free protein that could be fried quickly on a busy street corner, making it a staple for workers needing a filling meal without the wait or cost of a sit-down restaurant.