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My sister is a vegetarian and introduced me to falafels. I love them. You can eat them alone as a snack, lunch, or dinner, but my favorite way to eat them is in a salad topped with dressing. They are VERY filling and we all only eat 4 at a time, but with more than 3 or 4 people you want to double the recipe.
-1 15-oz can chickpeas, rinsed and drained
-2 Tbs. Tahini
-1 orange, 1 yellow, and 1 red mini sweet peppers, diced.
-1 Tsp. Coriander
-1 Tsp. chives
-1/3 cup flour
-Olive oil, for frying
1. To make Falafels: Pulse chickpeas, tahini, coriander and chives in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour and peppers.
2. Shape chickpea mixture into 1-inch-thick patties. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 2 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain.