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Falafel and Tahini Sauce

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  • for the tahini sauce:
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1 cup tahini (sesame paste)
  • 1/2 cup fresh squeezed lemon juice
  • for the falafel:
  • 1 1/2 cups chickpeas, soaked overnight
  • 1/2 onion, chopped
  • 1 garlic clove
  • 1 teaspoon ground coriander
  • 1 cup parsley
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
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Soak the chickpeas over night in purified water, changing the water a few times. In a food processor add the chickpeas (not cooked), onions, garlic, parsley, spices and baking soda. Blend until the mixture is grainy. Form pingpong sized balls, trying not to compact them too much. Fry in vegetable oil until golden.

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