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Falafel recipe

Falafel recipe

By Bassem Al Sayed
600’ Prep time
30’ Cook time
630’ Total time
99 Calories
14 Serving
Bassem Al Sayed 0 Followers

Step by Step

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Step 1

Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
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Step 2

In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
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Step 3

In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.

Ingredient

  • Ground cinnamon
    Ground cinnamon
  • Baking soda
    Baking soda
  • Onion
    Onion
  • Garlic
    Garlic
  • Lemon juice
    Lemon juice
  • Kosher salt
    Kosher salt
  • Flour
    Flour
  • Coriander seeds
    Coriander seeds
  • Cumin seeds
    Cumin seeds
  • Lightly packed cilantro leaves with stems
    Lightly packed cilantro leaves with stems
  • Dried chickpeas
    Dried chickpeas
  • Lightly packed flat-leaf parsley leaves with stems
    Lightly packed flat-leaf parsley leaves with stems
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