Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Its origins are widely debated, but many food historians believe it was invented by Coptic Christians in Egypt as a meat substitute during Lenten fasts. In Egypt, it is still commonly made with fava beans and is known as 'Ta'amiya.' In the Levant (Lebanon, Syria, Israel, Palestine), chickpeas became the primary ingredient. The beans are soaked but not cooked before being ground, which is essential for the texture; the starch in the raw beans helps the falafel hold its shape without falling apart in the oil. It is now a global street food icon, usually served in a pita with tahini sauce.