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Print this Recipe    Baked Falafel

19 ounces chickpeas, drained
1 teaspoon dill weed
1/2 cup fresh parsley, finely chopped
1 small onion , peeled and minced
1 teaspoon garlic powder
1 tablespoon baking soda
1 teaspoon cumin
1/8 teaspoon cayenne pepper
2 tablespoons sesame seeds

Preheat oven to 400. Mash chickpeas in bowl and add the remaining
ingredients. Mix well. Divide mixture into 24 one inch balls;
flatten each with your palm and place on a lightly oiled cookie
sheet. Bake or 35 minutes and turn the falafel over. Continue baking
another 15 minutes.

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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Baking Soda?, October 20, 2005 - 07:37 PM
Reviewer: Rosanne from New York
At first, the recipe seemed like a lot of work, but worth it to prepare fresh falafel. Mashing the chick peas took forever. The mix looked great, then assembled into beautiful little patties. At the halfway mark, the aroma was odd... I tasted the patties and bleah!--I could only taste baking powder. It may be worth a try without, but I am back to the mix.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
awful tasting because of way too much baking soda, January 21, 2006 - 09:40 PM
Reviewer: Anonymous from Cambridge, MA
way too much baking soda even at 1 tsp

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