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How to cook:- 1.  Heat a neutral oil in a large, deep saucepan until it reaches about 350°F. To make sure I kept the temperature of the oil consistent, You’ll want to fry the falafel in batches so you don’t overcrowd the pan and so the fritters turn a lovely golden brown color on the outside. All in all, it’ll take less than 5 minutes per batch.

2. When you take the falafel out of the oil, allow the fritters to drain in a single layer on some brown paper (or paper towels if that’s all you have). This will help pull the excess grease away from the falafel, leaving you with row after row of delectable crispy bites ready for serving.

3. Serve the falafel in pita with lettuce, tomatoes, and cucumbers. Or serve in a salad with mixed greens and an assortment of raw vegetables. Or serve them on their own with a dollop of tahini sauce and/or some hot sauce. No matter how you serve the falafel, I have no doubt you’ll love it.