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Falafel–The Perfect Food
Falafel are loaded with fresh herbs, chickpeas, and spiced with various Middle Eastern spices (cumin is usually in the mix). The herbs—parsley and cilantro, and sometimes mint—make the falafel balls speckled with a brilliant green on the inside, and a deep-fry makes them crispy and golden on the outside. To accompany, consider making Lemon Rice, Cucumber Salad, or Perfect Couscous. For dipping, we’ve got plenty of recipes like Tahini sauce, Tzatziki sauce, Hummus, and Whipped Feta Dip.
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TMP Falafel Ingredients
Chickpeas
Onion
Garlic
Parsley
Cilantro
Cayenne
Cumin
Salt
Baking powder
Flour
How to Make Falafel
Make the falafel dough. In a food processor, pulse the chickpeas, onion, garlic and herbs until the mixture looks kind of like super chopped nuts (you don’t want a paste).
Grab a bowl! Turn the chickpea mixture into a bowl, and stir in the baking powder, flour and spices.
Make the falafel patties. You want them to be about two tablespoons each.
Fry the falafel! Put that deep-frying thermometer to work! Carefully fry the patties in batches in 3” of oil, heated to 350°F on a thermometer.
How to Store Leftovers + Tips
Falafel can be cooked immediately, but if the falafel falls apart in the fryer, try popping it in the fridge for 15 minutes.
Falafel leftovers should be eaten within four days.
Falafel can be frozen before you fry them, or after. If you freeze them before frying, partially thaw them before cooking.
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