Falafel

These chickpea fritters can be enjoyed tucked into pita bread.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.

Falafel

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    Ingredients

    1 heaping cup dried chickpeas, soaked overnight in cold water 1 tsp ground turmeric
    2 tbsp finely chopped parsley 1 tsp ground coriander
    2 tbsp fresh lemon juice 1 tsp salt
    1 tbsp tahini 1/2 tsp cayenne pepper
    1 garlic clove, minced vegetable oil, for deep-frying
    1 tsp ground cumin

    directions

    Prep: 55 min Total: More than 60 min
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    • 1

      Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not pureed.

    • 2

      Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.

    • 3

      Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).

    • 4

      Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.

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