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Ingredients

6 Servings (Believed to have originated in Egypt)

  • 250g fresh parsley and coriander
  • 2 medium red onion (150g)
  • 200g chickpeas
  • 3 tablespoons salt
  • 2 tablespoons cumin
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 tablespoon grated garlic
  • Oil for frying
Directions
  • Wash and soak chickpeas for at least 48 hours (refer to the related video).
  • Wash skin and cut the onions.
  • Clean and wash the herbs (refer to the related video).
  • Darin chickpeas, then lay on a paper towel for a few minutes to drain the excess water.
  • Place all the ingredients in a food processer and blend.
  • Heat oil in a frying pan.
  • Pick a small amount of the mixture, shape as a circle and place into the frying pan.
  • Turn over when one side is brown and brown the other side.
  • Lay the patties on a paper towel to remove the excess oil.
  • Serve the falafels warm or cold with bread, Hummus, mayonnaise or must o khiyar.
  • Now enjoy (Nooshe jan)
Tips

You can prepare falafels and store them in an airtight container in the freezer for up to 3 months.

Always record the date on the container of food when storing in the freezer.

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