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Falafel Categories: Jewish|Middle Eastern|Vegetarian|Kosher|Legumes|Chickpeas|Blender foods
Nb persons: 4

    2 cups  canned chickpeas, cooked,
    1 cup  dried chickpeas
    1 slice  bread
    1 tbsp  flour
    2  cloves garlic, finely minced
    1  egg, lightly beaten
    2 tbsp  fresh parsley, chopped
    3/4 tsp  salt
    1/4 tsp  ground cumin
    1/4 tsp  basil
    1/4 tsp  marjoram
    1/4 tsp  cayenne pepper
      pepper, to taste
    1 tbsp  tahini
      flour for coating
    5 tbsp  vegetable oil
Serve with:

If you prepare from dried chickpeas, you need to let them soak in water overnight and then cook them covered in salted water during 2 hours, or until they are tender.
Put all the falafel ingredients except the flour for coating and the oil through a blender. Form into 1-in balls, coat with the flour, and sauté in the oil until they take color.
Serve in pita breads with the cut vegetables and some tahini.

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