Special equipment: Meat grinder
Serving suggestion: Pitas with chopped cucumber and tomato, fresh parsley and tahini
Put the chickpeas in a large bowl and add enough water to cover them by about 2 inches. Refrigerate overnight. Drain the chickpeas and toss them in a large bowl with the garlic and onions. Run the mixture through the medium blade of a meat grinder. Toss the chickpea mixture with the parsley, cilantro, salt, pepper, coriander, cumin and mint and run through the meat grinder again. Heat 4 inches of oil to 350 degrees F in a large pot over medium heat. Shape the falafel mixture into balls using a tablespoon measure and fry, in batches if needed and adjusting the heat as necessary, until browned, about 3 minutes. Drain on a paper towel and serve with pita, cucumber and tomato, parsley and tahini.
Recipe courtesy of Einat Admony