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Fail Safe Falafels

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Description Edit

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Ingredients Edit

Directions Edit

  • Soak the garbanzos overnight in water (at least 12 hours, I usually wait 24). When ready to prepare, drain them and put them through a food grinder with the Onion, Potato and garlic. Add the seasoning and flour, mix and let sit for about 2-3 hours.
  • When you are ready to deep fry, add the baking soda and mix again. Heat about 2-3 inches of canola oil in a deep, heavy frying pan to just below smoke point. Form mixture into patties about the size of a golf ball, flatten slightly, and place in the oil for about 2 minutes, turning a couple of times. Remove with slotted spoon and drain on paper.
  • Serve on warm pita with whatever you like on your falafel.


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