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 ...

In Gaza’s streets—torn between rubble and suffocating silence—the sound of frying falafel used to be one of the last echoes ...

The Harrisburg Jewish Community Center celebrated Israeli Independence Day on Sunday, honoring the country's culture and food ...

Is New York About to Go Crazy for This Matcha Latte? At the new café 12, the tea is from renowned farms and the pastry chef is from Noma. We can imagine the lines already.