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Falafel

Chickpea and fresh herb croquettes, fried until golden and crunchy on the outside, while remaining soft and aromatic inside.

35 min Medium Medio Oriente 4 servings
Falafel

The story behind

Falafel is one of those dishes that proves plant-based food can be incredibly satisfying. I love the balance between the freshness of cilantro and parsley with the warmth of cumin. Served over a bed of fresh spinach and drizzled with a creamy tahini sauce, these bites are ideal for a light meal that doesn't compromise on flavor. It is a recipe that always looks professional and clean on the table.

Instructions

  1. 1
    Process the soaked (and well-drained) chickpeas with the garlic, herbs, and spices until you get a coarse but moldable paste.
  2. 2
    Let the mixture rest in the refrigerator for at least 30 minutes to let the flavors meld.
  3. 3
    Form small balls or patties with your hands.
  4. 4
    Fry in hot oil until they are well-browned on the outside (about 3-4 minutes per batch).
  5. 5
    Drain on paper towels and serve hot with tahini sauce or inside pita bread.

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