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פלאפל), fried balls or patties of spiced bread, date back to Biblical times and originated somewhere on the Indian subcontinent.
Though its origin is uncertain, it is believed that it originally came from India, where it was made with spiced soured bread. The word "falafel" is actually an ancient Tamil word composed of three sections:
Fa - worked of, made of
La - many, lots
Fel - breadcrumbs
Falafel is today eaten in India as well as in Pakistan and the Middle East. It is traditionally served with a yoghurt sauce, as a sandwich in pita bread, or as an appetizer.
Falafel (at least the Middle Eastern style) is made from any combination of fava beans and/or chick peas. The Egyptian variation exclusively uses fava beans, while other variations may exclusively use chick peas. What makes falafel different from many other bean patties is the beans are not cooked prior to use. Instead they are soaked, possibly skinned, then ground with other ingredients and deep fried.
Ashkenazic noodle " farfel , farfl "(from Middle High German varveln) is a different thing.
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