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Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
Remove the chickpeas, zest, and thyme from the oil with a slotted spoon and drain well over a colander or sieve. After you’ve fried the last batch, add the garlic to the oil and fry briefly until golden. Remove and drain. Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm ...
Falafel [4] (فلافل)—spiced mashed chickpeas formed into balls or fritters and deep fried, usually eaten with or in pita bread with hummus; Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables. [5] Fattoush (فتوش)—a salad of chopped cucumber, radish, tomato and other vegetables, with fried or ...
Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm and crisp. Recipe courtesy of The Food 52 Cookbook by Amanda Hesser and ...
Minestra di ceci – Italian soup based on chickpeas; Msabbaha – Variation of hummus; Mysore pak – Sweet dish in India; Pakora – Spiced fritter originally from the Indian subcontinents; Panelle - Fried Italian chickpea fritters, common street food in Sicily. Panisse - Smaller and thicker sort of socca from Marseille to Nice
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Balls of fried chickpea flour and Middle Eastern spice. Dipped in every mezze, especially hummus. The Jordanian falafel balls tend to come in smaller sizes. Fattoush (فتوش) A salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as lettuce, radish and tomato. Ful medames (فول مدمس)
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.