Falafel With Tahini And Cilantro Sauces Recipes

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FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen falafels

Number Of Ingredients 14

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 cloves garlic, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons coarse salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce
Quick Pickled Vegetables

Steps:

  • Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
  • Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
  • Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
  • Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.

Provided by Amanda Cohen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 28

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons granulated garlic
2 teaspoon chili powder
1 tablespoon dried parsley
1 teaspoon granulated onion
1/2 teaspoon za'atar
1/2 teaspoon sumac
Pinch allspice
Pinch chili flakes
Pinch black pepper
1 cup dried chickpeas, soaked overnight (yields two cups)
1/2 red onion, chopped
5 garlic cloves, chopped
3/4 cup chopped parsley (half bunch)
3/4 cup chopped cilantro (half bunch)
1/8 teaspoon baking soda
1 1/2 tablespoons spice mix
1/2 tablespoon salt plus more to taste
6 cups vegetable oil (fill the pot ¾ full)
1 garlic clove, chopped
2/3 cup water
2/3 cup tahini
Juice of half a lemon plus more to taste
1 teaspoon extra virgin olive oil
Salt, to taste
parsley
Lemon wedge

Steps:

  • Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
  • For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
  • Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
  • Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

FALAFEL SANDWICH WITH SPICY TAHINI SAUCE



Falafel Sandwich with Spicy Tahini Sauce image

Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 19

1 can (15 1/2 ounces) chickpeas, drained and rinsed
2 cloves garlic, peeled and roughly chopped
1/4 cup coarsely chopped red onion, plus 1 small red onion sliced 1/8 inch thick
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds, toasted
1/2 cup vegetable oil
3 pitas, cut in half
1 small head lettuce (such as Bibb or Boston)
2 medium tomatoes, sliced
1 recipe Spicy Tahini Sauce

Steps:

  • Place half the chickpeas in the bowl of a food processor; pulse until chopped. Set aside in a bowl. Place remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini in food processor; process until a coarse paste is formed, about 30 seconds. Add to bowl of chopped chickpeas; add egg, flour, and sesame seeds. Stir until combined. Shape into 12 two-inch patties.
  • Heat oil in a large skillet set over medium heat. Add patties; cook until golden brown, 3 to 4 minutes per side. Remove from oil; place on a paper-towel-lined tray.
  • Fill pitas with lettuce, tomato, onion, and falafel. Drizzle with tahini sauce; serve.

FALAFEL WITH TAHINI AND CILANTRO SAUCES



Falafel With Tahini and Cilantro Sauces image

This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite.

Provided by Diana Adcock

Categories     Sauces

Time 41m

Yield 8 serving(s)

Number Of Ingredients 32

2 cups cooked drained chickpeas
3/4 cup finely chopped onion
2 tablespoons parsley
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon baking powder
7 tablespoons flour
4 cups vegetable oil
1/3 cup tahini
1/2 cup water
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1 pinch cayenne
1/4 cup chopped cilantro
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon red pepper flakes
1/2 cup peanut oil
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch sugar
warm pita bread
shredded lettuce
diced tomato

Steps:

  • In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
  • Stir in the baking powder and flour mixing well.
  • Cover and place in the fridge for 30 minutes.
  • (this is included in prep time).
  • In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
  • Set aside.
  • In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
  • Puree to smooth and pour into a squirt bottle if you have another one.
  • Set aside.
  • Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
  • Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
  • Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
  • Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
  • Fry 2 minutes, flip and fry for 2 minutes more.
  • You want the falafel nice and golden brown.
  • Repeat with remaining falafels.
  • Drain on a rack with paper towels or newspaper underneath.
  • Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
  • Squirt in some tahini sauce and cilantro sauce.
  • Serve.

FALAFEL WITH TABBOULEH AND TAHINI SAUCE



Falafel with Tabbouleh and Tahini Sauce image

This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings (12 falafel)

Number Of Ingredients 33

1 pound dried chickpeas, soaked in water overnight, drained and rinsed
1 cup cilantro leaves, chopped
1 cup flat-leaf parsley leaves, chopped
2 tablespoons chickpea flour, plus more for dusting
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon baking soda
1/2 yellow onion, diced
2 cloves garlic
1 tablespoon sesame seeds
1 teaspoon baking powder
Pinch cayenne pepper
Canola oil, for frying
1 cup extra-virgin olive oil
1 cup bulgur wheat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cups boiling water
1 clove garlic, smashed into a paste
1 lemon, zested and juice
1/2 English cucumber, peeled, seeds removed and diced
1 Roma tomato, seeded and diced
1/2 red onion, minced
3 scallions, greens thinly sliced and whites removed
1 cup flat-leaf parsley leaves, chopped
2 sprigs mint, leaves removed and chopped
Kosher salt
1/4 cup tahini
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
Kosher salt
4 cups sliced romaine lettuce, for serving
Pita bread, lightly toasted, for serving

Steps:

  • For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
  • Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
  • Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
  • For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
  • Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
  • For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
  • To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.

CLASSIC FALAFEL AND TAHINI SAUCE RECIPE BY TASTY



Classic Falafel And Tahini Sauce Recipe by Tasty image

Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, sesame seed, salt, pepper, oil, sesame seed, sesame oil, olive oil, lemon juice

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Yield 16 falafels

Number Of Ingredients 19

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
7 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon sesame seed, toasted
salt, to taste
pepper, to taste
oil, to fry
5 tablespoons sesame seed
1 teaspoon sesame oil
1 ½ tablespoons olive oil
1 teaspoon lemon juice

Steps:

  • Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
  • Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
  • Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt, and pepper, in a blender and blend until smooth.
  • Use your hands to form falafel the size of a ping pong ball.
  • Heat oil to 320°F (160°C) in a large pot.
  • Add the falafel in batches, and fry until golden brown, about 2 minutes.
  • To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
  • Let cool for about 5 minutes and pour into a small blender or coffee grinder.
  • Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
  • Add ¼ teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
  • Serve the tahini sauce with falafel.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, Sugar 3 grams

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d'oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don't sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).

Yield makes about 2 dozen falafels

Number Of Ingredients 19

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 garlic cloves, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce (recipe follows)
1/2 cup tahini (sesame seed paste)
1 tablespoon soy sauce
Juice of 1 lemon
2 garlic cloves, minced
Pinch of kosher salt
(makes 1 cup)

Steps:

  • Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.
  • Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
  • Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
  • Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they'll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don't stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
  • To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
  • Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.

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12 hours ago Carefully drop a few falafel at a time into the hot oil. Roll them around to help them cook evenly on all sides. Fry until the falafel are a nice golden brown (about 2-3 minutes) and then use a slotted spoon or skimmer to remove from …
From amandascookin.com


FALAFEL WITH TAHINI AND CILANTRO SAUCES RECIPE - WEBETUTORIAL
Falafel with tahini and cilantro sauces is the best recipe for foodies. It will take approx 41 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make falafel with tahini and cilantro sauces at your home.. The ingredients or substance mixture for falafel with tahini and cilantro sauces recipe that are useful to cook such type of recipes are:
From webetutorial.com


BAKED FALAFEL WITH TAHINI SAUCE - MARK BITTMAN
2018-12-18 Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side. 4. Meanwhile, whisk the tahini and remaining salt with 1 ⁄ 2 cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the sauce. Recipe from VB6.
From markbittman.com


FALAFEL + SPICY TAHINI SAUCE - WHISKED AWAY KITCHEN
2021-03-11 To begin frying, heat approximately two inches (5 cm) of vegetable oil in a small pot over medium to medium-high heat. The temperature should be at around 350 F (180 C) or just a bit higher. If you don’t have a thermometer, drop a bit of falafel dough into the pan. If it sizzles, you’re ready to start frying!
From whiskedawaykitchen.com


FALAFEL WITH A TAHINI SAUCE - COOKING CIRCLE
Step 1. Place all falafel ingredients into a food processor and pulse until fairly smooth but still a bit coarse.. Step 2. Using an ice cream scoop or wet fingers form mixture into 18 balls. Place on baking parchment on a baking tray and chill falafels in fridge for at least 30 minutes to firm up. Spray the crisper basket with oil. Place falafels into the basket.
From cookingcircle.com


FALAFEL BALLS WITH TAHINI SAUCE - EVERYDAY GLUTEN FREE GOURMET
Add chickpea flour and tahini. Process until evenly mixed. Using a 1¼-inch portion scoop drop balls of dough onto a tray. Roll into balls with your hands or flatten slightly with a flipper to make small disks. Makes about 36 falafel balls. Pan-fry, deep …
From everydayglutenfreegourmet.ca


GARLIC SAUCE FOR FALAFEL - THERESCIPES.INFO
Falafel with garlic tahini sauce recipe - lovefood.com great www.lovefood.com. Lamb and cumin falafels, served with homemade tahini sauce and best eaten stuffed in pitta. Ingredients For the sauce 240 ml tahini 95 g canned chickpeas, drained and rinsed 1 lemon, juiced 2 garlic cloves, chopped 1.25 tsp salt 0.5 tsp cayenne pepper For the falafel 95 g canned chickpeas, drained …
From therecipes.info


TAHINI SAUCE FOR FALAFELS | CANADIAN LIVING
2009-12-10 %RDI. Iron 2.0; Folate 3.0; Calcium 1.0; Vitamin A 1.0; Vitamin C 7.0; Method In small bowl, combine tahini, lemon juice, garlic, parsley, salt, paprika, cayenne and cumin. Slowly mix in 1/4 cup (50 mL) cold water until thick pouring consistency, thinning with more water if …
From canadianliving.com


FALAFEL/ FALAFEL SANDWICH / CRISPY FALAFEL WITH TAHINI SAUCE
2020-06-27 Turn in between. Have with Tahini Sauce or make Falafel sandwich. Tahini Sauce: Whisk Tahini sauce, Curd, Garlic paste (add ¼ tsp first and gradually add more garlic paste/ Toum to taste), Lime juice, small pinch of Pepper powder and salt together.
From meemiskitchen.com


FALAFEL WITH CREAMY TAHINI SAUCE - VEGAN RECIPES
2020-12-28 Make the tahini sauce in a 2 cup mason jar or medium bowl. If your tahini sauce is very cold, whisk using a fork or mini whisk, with the warm water. Start with ¼ cup warm water, and add more to desired consistency. For a tahini “dressing” add more water or a …
From recipeforvegans.com


QUINOA TABBOULEH AND BAKED FALAFEL BOWL WITH HARISSA TAHINI SAUCE
2022-05-29 Baked Falafel . 1 can chickpeas, drained and rinsed. 1 cup cilantro. 1 cup parsley. 1 lemon, zested. 2 garlic cloves . 1/2 small red onion. 1 tablespoon cumin. 2 teaspoons coriander . 1 teaspoon ground black pepper. 1 teaspoon salt. 2 tablespoons chickpea flour. Directions. Preheat the oven to 400 F and prep a large baking sheet with foil
From carolinelfranco.com


FALAFEL SAUCE TAHINI RECIPES ALL YOU NEED IS FOOD
Steps: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped.
From stevehacks.com


FALAFEL RECIPE (WITH TAHINI SAUCE!) - CRUNCHY CREAMY SWEET
2021-04-25 Shape the mixture into balls (scoop about 2 tablespoons of the dough). Fry them in batches to not overcrowd the pot. Fry until brown and crispy. Place falafel on a plate with a paper towel to drain the excess oil. Repeat with the remaining dough. In a food processor, combine tahini, lemon juice, water, garlic and salt.
From crunchycreamysweet.com


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