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Form the falafel into golf ball sized patties and fry 3-4 at a time (you don’t want to crowd the pot) about 6-7 minutes per side. Flip when each side forms a nice dark brown crust.
Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, with chickpeas in Israel and Palestine, [1] or either just chickpeas or a combination of both in Jordan, Lebanon ...
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Duqqa (دقه)—a dry mixture of chopped nuts, seeds and spices. Salata baladi (سلطة بلدى)— a salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin, coriander, vinegar and oil. Tehina (طحينه)—a sesame paste dip or spread made of sesame tahini, lemon juice, and garlic.
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Falafel are fried balls or patties of spiced, mashed chickpeas or fava beans and are a common Middle-Eastern street food that have become identified with Israeli cuisine. Falafel is most often served in a pita, with pickles, tahina, hummus, cut vegetable salad and often, harif, a hot sauce, the type used depending on the origin of the falafel ...
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