Recipes / Falafel


By Mark Bittman

Published December 18, 2018

One of the things that makes falafel different from other bean fritters is that it’s made from uncooked beans. It’s best when the beans are soaked for a full day in plenty of water; the result is a wonderfully textured and moist interior with a crisp, browned exterior. The spices and aromatics add to the fabulous bean flavor, and it wouldn’t be unheard of to double or even triple the amount of garlic if you like.

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Serve falafel, as I do, on their own with a squeeze of lemon and a sprinkle of salt, on top of a green salad, or in a pita with all the fixings (lettuce, tomato, cucumber, tahini sauce, etc)


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