Falafel from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 84) by Molly Yeh

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Notes about this recipe

  • Eat Your Books

    Can substitute any flavorless oil for olive oil. Soak dried chickpeas 10 hours to overnight.

  • ethedens on December 12, 2024

    I also had issues with a wet falafel mix. Has potential, but would use different frying technique. 3.5/5 as written

  • Rutabaga on October 29, 2018

    These falafel had a wonderful flavor and texture. I tend to prefer herby falafel recipes like this one, where the mix is green from all the parsley and cilantro. The mixture was very wet when I removed it from the refrigerator where it had rested all day, and I was worried when I found that it didn't pack together well into balls. Fortunately, it did not fall apart when cooking, although I had to be careful when putting them into the hot oil. I addressed this problem by packing the mix onto a tablespoon and squeezing out the excess water by pressing against the spoon. I then slid the falafel gently into the oil to cook. Perfect!

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