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Funky spiced chickpea patties that are properly moist on the inside with a crunchy shell to match

My love for falafel knows no bounds, but my love for deep-frying does. So this week’s recipe is my offering for a baked falafel, as crunchy and crisp on the outside as the genuine article, and as soft and fluffy within. The key to all good falafel, I’ve learned, is to use dried chickpeas (tinned ones turn to mush), which means you’ll need to throw the chickpeas into a pot of water the day before. I usually soak them on a Friday or Saturday morning at breakfast time, so they can be turned into lunch the next day.

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