Falafel became widely known in the United States during the late 20th century as Middle Eastern immigrants, particularly Lebanese, Palestinian, and Egyptian communities, settled in major cities like New York, Detroit, and Los Angeles. In the U.S., falafel adapted to local tastes and lifestyles. It is now served in wraps, grain bowls, and salads, usually paired with ingredients like avocado, kale, or spicy aioli. These variations show stimulus diffusion, where an idea is adopted but reinterpreted in new cultural contexts. Many restaurants have helped popularize falafel as both a fast-casual and plant-based option, blending American and Middle Eastern food cultures. 

Hummus has transformed from a niche ethnic food to a mainstream American snack. As Middle Eastern immigration increased in the 1970s-1990s, hummus became a staple in grocery stores. American companies mass-produced the dip and introduced flavored versions like roasted red pepper, chocolate, and edamame. This process shows cultural convergence, where the blending of global and local elements creates a shared food culture. In the U.S., hummus also took on new cultural meanings. It became a symbol of health, vegetarianism, and multicultural inclusivity.

Kabsa remains less common than falafel or hummus, but has gained popularity in areas with large Gulf Arab and South Asian populations, specifically Texas, California, and New York. Restaurants often market kabsa as “Saudi biryani” or “Arabian spiced rice” to make it more familiar to American audiences. 

This adaptation demonstrates how globalization promotes rebranding and hybridization of traditional foods to suit international markets while preserving cultural identity. The dish continues to serve as a connection to heritage among Gulf diaspora communities, symbolizing hospitality and home.