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“Chef Michael Skibitcky brought this recipe back from Jerusalem and shared it with Jerry Eimbinder; the story appeared in my local paper. Do not try this with canned chickpeas. http://bit.ly/dkbGFj”
READY IN:
16mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
  2. Drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth. Form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
  3. To fry, heat 2" canola oil or sunflower oil to 350F in a deep heavy skillet. Using a slotted spoon or spider, lower falafel balls carefully into hot oil. Cook about 2 minutes on each side, until brown and crispy. Drain on paper towels.
  4. To bake, preheat oven to 375°F Line a baking sheet with Silpat or parchment and brush with olive oil. Arrange falafel balls and bake about 6 minutes, turning once.
  5. Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.

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