Soak dried chickpeas in water for 24 hours. Make sure the peas are fully immersed for the entire period. Drain beans and add to a food processor with all the remaining ingredients except the oil. Pulse until minced but not pureed. Add a water a tablespoon at a time if needed for the mixture to puree without making it wet. Keep it as dry as possible. Adjust salt and lemon juice to taste.
Refrigerate the mixture for an hour or more (optional). Make small golf ball size balls and deep fry in 350 degree oil (enough to fully cover the falafel) until nicely browned about 4-5 minutes. Serve hot or warm.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 77 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 17.6mg||1 %|
|Potassium 227.5mg||6 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 10.6g|
|Protein 4.6g||7 %|
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Calories per serving: 149
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