Definition of the word falafel

The word "falafel" has its origins in the Middle East, particularly in Egypt, where it is believed to have been first introduced by the Nubians, a Nilo-Saharan ethnic group from Sudan and southern Egypt. The Nubians introduced the chickpea fritter (known as toor shaami) to the Arab world during the Middle Ages, and the dish became popular in Egypt, undergoing some regional modifications. The Arabic word "ful" (فول) originally referred to the bean, fava beans or broad beans, that were dried and ground into a paste. It's from this root that the Arabic term "fuluwl" (فلافل) derived, with "falafel" being the plural form of the word. The alternation between "ful" and "fuluwl" is due to the presence of the vocalic nasal nupe (ln) in the spoken Arabic language. The Nubian version of the dish, which used a mixture of fava beans and breadcrumbs, morphed over time into the modern-day Egyptian "ta'ameya" (طعاميا) prepared with a combination of fava beans, sesame seeds, and spices. In the early 20th century, the dish gained popularity in Syria, where the use of chickpeas replaced the fava beans due to a shortage of the latter. This adaptation led to the creation of the Syrian version of falafel, known as "ballutukk" (بلّطك). Other popular forms of falafel include the Lebanese "tourshaya" (طورشيا) or "tarashiya" (طراشيا), which underwent some modifications that included the addition of parsley and green chillies, and the Palestinian "ful mudammas" (فول مدمس), which is essentially mashed fava beans seasoned with lemon juice, garlic, and olive oil. In summary, the word "falafel" has its roots in the Arabic word for beans and is believed to have originated from the Nubian "toor shaami." The dish has undergone various transformations over the centuries, spreading to other Middle