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Ingredients
  • subheading: FOR THE FALAFEL MIX:
  • 3 cups cooked chickpeas, drained, about 2 15.5-ounce cans
  • ¼ cup chopped parsley
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin powder
  • Salt and pepper, to taste
  • 1 ½ teaspoons all-purpose flour
  • 1 teaspoon baking soda
  • subheading: FOR THE HUMMUS “SYRUP”:
  • 1 15.5 oz can chickpeas, drained
  • Juice from ½ a lemon
  • ¼ cup tahini
  • ¼ cup olive oil
  • 1 to 2 garlic cloves
  • A pinch of salt
  • subheading: FOR THE TOPPINGS:
  • 1 medium cucumber, diced
  • 1 large tomato, diced
  • Juice from ½ a lemon
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
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