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LOCATION: Recipes >> Middle Eastern >> Falafel 16

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FALAFEL

8 oz dried chickpeas (garbanzos)
8 oz fresh or dried broad beans
4 cloves garlic, crushed
4 onions or 6 Tbsp spring onions (scallions), finely chopped
4 Tbsp parsley, chopped
2 Tbsp fresh coriander, chopped
1 - 2 tsp coriander(cilantro), ground
1 tsp cumin, ground
2 - 3 Tbsp flour, if required
salt & pepper
oil for deep frying

Soak the chickpeas overnight. Soak the beans too if using dried
ones. Grind the chickpeas and beans to a paste. Add all the other
ingredients except the flour and oil. Mix thoroughly and let stand
for 30 minutes. If the paste does not hold together add the flour.
Form the mixture into small flat balls. There is a tool that does
these nicely but I don't know where to get one in this country.
Deep fry in the oil until brown and crisp. Drain on kitchen paper.

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