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Ground chickpeas are the basis of falafel, which may be seasoned with onion, garlic, lemon, herbs, and spices. Rolled into a sphere the size of a golf ball, falafel is deep-fried so it develops a crusty gold skin but, ideally, remains moist inside. Typically, it is served in a pita bread dressed with vegetables. Once a specialty unique to Middle Eastern restaurants, falafel has become a popular street food in many cities around the U.S.