1
["Place the coriander and cumin seeds in a mortar and pestle and grind by hand until they're all evenly broken up.", "Combine chickpeas, onion, garlic, cilantro, parsley, chickpea flour, salt, baking powder, coriander, and cumin in a large bowl and stir until all the ingredients are well combined.", "Fill the feed with just enough of the mixed falafel ingredients that you fill the Food Grinder. Place a bowl below the Food Grinder feed, and turn the Stand Mixer on the ""STIR"" setting.", "Use the Food Pusher to help the ingredients down the feed. Continue to add ingredients and grind them until all the mix is used up.", "Use a tablespoon measure of an ice cream scoop to scoop the falafel into golf ball-sized balls.", "Gently roll and press the mixture (don't be too rough or they'll end up dense) until the falafel are just holding together. Set aside on a parchment-lined rimmed baking sheet and repeat to use up all the falafel mixture.", "Pour the oil into a large heavy-bottomed pot to a depth of 3-4"". Fit the pot with a deep frying thermometer and heat oil over medium-high until thermometer registers 325u00b0 F.", "Working in batches, cook the falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels and let sit for 5 minutes to drain.", "Serve the falafel wraps with lettuce, radishes, tomatoes, cucumbers, chilies, tahini sauce, and pita.", "Combine the cilantro, tahini, water, lemon juice, garlic cloves, jalapeno, and salt in the carafe of the KitchenAid(R) Pro Line(R) Series 5-Speed Cordless Hand Blender and pulse until all the leaves and chiles are broken up. Taste and adjust seasoning as desired. Tahini sauce can be made up to 2 days ahead and refrigerated until ready to use.", "For the falafel", "Using the Coarse Plate, attach the KitchenAid(R) Food Grinder to the power hub of the KitchenAid(R) Stand Mixer.", "Place the coriander and cumin seeds in a mortar and pestle and grind by hand until they're all evenly broken up.", "Combine chickpeas, onion, garlic, parsley, chickpea flour, salt, baking powder, and coriander and cumin mixture in a large bowl and stir until all the ingredients are well combined.", "Fill the feed with just enough of the mixed falafel ingredients that you fill the Food Grinder. Place a bowl below the Food Grinder feed, and turn the Stand Mixer on the ""STIR"" setting.", "Use the Food Pusher to help the ingredients down the feed. Continue to add ingredients and grind them until all the mix is used up.", "Use an ice cream scoop to scoop the falafel into ping-pong-size balls. Gently roll and press the mixture (don't be too rough or they'll end up dense) until the falafel are just holding together. Set aside on a parchment-lined rimmed baking sheet and repeat to use up all the falafel mixture.", "Pour the oil into a large heavy-bottomed pot to a depth of 3-4"". Fit the pot with a deep frying thermometer and heat oil over medium-high until thermometer registers 325u00b0 F.", "Working in batches, cook the falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels and let sit for 5 minutes to drain.", "Serve the falafel as wraps with lettuce, radishes, tomatoes, cucumbers, chillies (if using), and tahini sauce."]
