Falafel may be one of the most versatile and customizable foods out there. Take the many variations—on the web and in various cookbooks—as proof. Some recipes use cooked millet, others are pulsed with kale or are made with beans other than chickpeas, and some are baked rather than fried. <br /> <br />This basic falafel is my favorite: It has the perfect balance of flavors and spices, holds together without being mushy or moist, and incorporates toasted chickpea flour to both bind the falafel and impart a nutty flavor.

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