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Ingredients
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Falafel Mixture
Tahini Sauce
Method
Preparing the Falafel
- 1
Soak Chickpeas
If using dried chickpeas, soak them in water overnight. If using canned chickpeas, rinse and drain them thoroughly.
- 2
Blend Ingredients
In a food processor, combine the drained chickpeas, garlic cloves, fresh parsley, ground cumin, ground coriander, baking powder, salt, black pepper, and flour. Pulse until a coarse mixture forms, but do not over-process.
- 3
Shape the Falafel
Transfer the mixture to a bowl and refrigerate for about 30 minutes. After chilling, shape the mixture into small balls or patties, about 1.5 inches in diameter.
- 4
Heat Oil
In a deep pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Fry the Falafel
Carefully add the falafel balls to the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.
Making the Tahini Sauce
- 6
Serving
- 7
Serve
Serve the crispy falafel balls hot with a drizzle of tahini sauce. You can also serve them in pita bread with fresh vegetables.
