Recipe courtesy of Molly Yeh


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  • Level: Easy
  • Total: 10 hr 30 min (includes soaking time)
  • Active: 30 min
  • Yield: 14 falafel balls
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  1. Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
  2. In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
  3. In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.
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