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Eleven years in Dubai could not satiate my love for Arabic food. This recipe is a powerhouse of protein and absolutely healthy.
so nice
Drain and rinse the chickpeas. Place them into a food processor along with the chopped onion, garlic cloves, flour, coriander and cumin powders, black pepper and salt. Pulse and stir regularly until you get a coarse mixture.
Pour the mixture into a bowl, add the chopped coriander leaves and mix well with a fork. Do not leave in any large chunks of chickpeas that might have remained.
Refrigerate the mixture for an hour or so.
Heat oil in a pan. Do not let the oil get too hot or the falafels will not cook well in the centre. Make small, slightly flattish balls and fry for about 2 minutes on each side. Drain on a kitchen towel.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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