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Origin: Lebanon
Falafel
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This recipe is for homemade falafel made from chickpeas which are then formed as round balls. The most common flavors when making falafel are garlic, cumin, parsley and sesame paste. It is common to eat rice and a garlic sauce with the falafel, or eat them in pita bread with vegetables and a sauce. You can choose to put the falafel in a fryer, to fry them in a frying pan, or make them in the oven. It is possible to freeze falafel if you have some leftovers.

Ingredient List for 4 servings:
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460 gr Chickpeas
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3 Garlic clove
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4 tablespoons Flour
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1 teaspoon Salt
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1 teaspoon Sesame paste
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5 tablespoons Parsley
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2 tablespoons Cumin
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100 gr Bread crumbles
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4 tablesppons Sunflower oil
Instructions:
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Boil the chickpeas the day before. If you use chickpeas from a jar, rinse them with water, and then put the chickpeas in a blender.
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Add the salt, parsley, sesame paste, cumin, and squeeze the garlic in a garlic press, in to the blender.
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Mix the ingredients in the blender for a few minutes.
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Add the flour bit by bit and mix in between until it become a firm paste.
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Roll the paste in to balls a bit smaller than golf balls, and put the falafel on a plate.
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Brush the falafel with some oil and then roll them in the bread crumbles. Put the falafel on a plate, and let them in the fridge for approx 30 minutes.
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Take out the falafel and fry them with oil in a frying pan, or in a fryer. If you choose to prepare them in the oven, heat up the oven to 220 degree Celsius, and put them in the middle for approx 20 minutes. Make sure the surface become golden brown and crispy.
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