Ta’miya, or falafel, have been made in Egypt since the days of the Pharaohs, when they were probably enjoyed as much by Jewish slaves as they were by the Egyptians. Today both Egypt and Israel claim these tasty fritters as their own. In Egypt they are always made with ful nabed (white broad beans), whereas in Israel they are prepared with chickpeas. Sometimes ta’miya are lightly coated in sesame seeds, which gives them a delicious, nutty flavour. In Egypt, they are traditionally served stuffed inside warm pita bread with a little chopped cucumber and tomato salad and a dollop of hummus.