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Parve
Medium
30 Minutes
Diets 
Enjoy the popular Middle Eastern cuisine. Ground chickpeas are combined with garlic and cumin, formed into balls and fried. Serve inside Pita Bread along with chopped cucumbers and tomatoes and Hummus. See More Try Roasted Beet Hummus – a delightful twist on the typical hummus spread Chavi Feldman’s Falafel Inspired Wraps Naomi Nachman’s Falafel Stuffed Eggplant
1/2 pound dried chickpeas, cooked and drained
2 slices bread, soaked and squeezed
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon Pereg Cumin
1 teaspoon salt
2 tablespoons Shibolim Whole Wheat Flour
Blend or process cooked chickpeas, bread, and garlic. Combine with remaining ingredients.
Form into one-inch balls.
Heat oil and fry balls until golden brown on all sides.
Remove with a slotted spoon and drain.
Photography and Styling by Miriam Greene
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Made it and it simply fell apart in the oil or the inside raw!
Oh no! That’s so frustrating.
Try to form the falafel balls gently, and if your mixture isn’t holding together, pulse it more in the food processor until it sticks together. It can also be because the temperature of the oil is too high for frying.
i LOVE this recipe. I followed it exactly the first time, even though it was the first time i made it with sliced bread. It was so perfect and soft and crispy!