Egyptian falafel, now known as ta'ameya, uses fava beans as a base rather than the chickpeas used for the Israeli and Palestinian varietal. If you've eaten falafel from a food stand or ...

Let’s Not Make It Harder A Tale of Two Art Fairs My falafel may have failed, but the rest of my dinner, with dishes based on ones I had tried in Israel, was fragrant and flavorful. Currently ...