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Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, with chickpeas in Israel and Palestine, [1] or either just chickpeas or a combination of both in Jordan, Lebanon ...
It is a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork. The traditional recipe for fabes con almejas calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika. [2] [3]
A breakfast dish of deep-fried fritters made out of fava beans, in contrast to the Levantine version of falafel made with chickpeas. Often eaten by themselves or in a pita bread sandwich with tehina and greens. Torly: تورلى: A tray of baked squash, potatoes, carrots, onions, and tomato sauce. [30] Qolqas: قلقاس
In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually ...
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Falafel is a dish of deep-fried balls or patties made of highly spiced ground chickpeas, though some variants contain broad beans or fava beans. Hummus is a popular dip for pita bread made of blended chickpeas, sesame tahini, lemon juice, and garlic. [80]
A Yoruba dish of mashed beans and dark roughly ground Ata gun-gun agoyin sauce . Feijoada: Southern Africa: A stew of beans, beef, and pork. Felfla: North Africa: A salad of roasted peppers and tomatoes topped with olive oil. Fesikh: Egypt: Fermented, salted mullet. Fio Fio: Nigeria: An Igbo soup made from piguean pea and Achi Fit-fit: Ethiopia ...
Ful medames—ground fava beans and olive oil; Galayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or dinner; Malfouf salad—typically consists of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint