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Falafel from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 439) by Mark Bittman

  • ground cayenne pepper
  • ground coriander
  • ground cumin
  • garlic
  • lemons
  • onions
  • parsley or cilantro
  • grapeseed oil
  • dried chickpeas

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Accompaniments: Tahini sauce; Harissa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, dried lima beans for dried chickpeas, and chili powder for ground cayenne pepper. See recipe for variation with fava beans. Can also serve with any of the book's yogurt sauces and/or chile pastes.

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