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Recipe Summary

Servings:
8
Yield:
24 falafels
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Ingredients

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Directions

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  • Preheat oven to 450F. Grease or line two baking sheets; set aside.

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  • Combine the chickpeas, onion, garlic, parsley, spices, flour, baking powder, half of the lemon juice, 1 tablespoon olive oil, and salt and pepper to taste in a food processor. Pulse until well combined but still coarse.

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  • Using your hands or a small cookie scoop, shape the mixture into about 24 balls (roughly 1 1/2 inches in diameter) and arrange on prepared baking sheets. Flatten each slightly, and brush the tops with 1 tablespoon of the remaining olive oil.

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  • Bake for 10 to 12 minutes, then turn patties and rotate trays and bake for another 10 to 12 minutes.

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  • Toss the salad vegetables with the remaining lemon juice and olive oil and salt and pepper to taste. Serve with hummus or other condiments, as sandwiches or as a platter.

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Reviews

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