White Bean Falafel with Tahini-Lime Sauce

Falafel has its roots in the Levant, particularly in regions like Syria, where it is considered a symbol of street food and daily life.

Although traditionally made with chickpeas or fava beans, modern versions have emerged using various legumes like white beans.

This adaptation reflects both culinary creativity and the influence of diasporas that have taken falafel to new geographies and cultures.

During the 20th century, its popularity spread enormously through migrations and exiles, becoming an emblem of cultural identity for many Middle Eastern communities spread around the world.