Recipe courtesy of Einat Admony
Episode: Lunch on the Go
Print
Total:
12 hr 40 min
Prep:
30 min
Inactive:
12 hr
Cook:
10 min
Yield:
24 falafel balls; 6 servings
Level:
Intermediate
Total:
12 hr 40 min
Prep:
30 min
Inactive:
12 hr
Cook:
10 min
Yield:
24 falafel balls; 6 servings
Level:
Intermediate

Ingredients

  • 2 cups dried chickpeas
  • 1 clove garlic, coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 cup fresh flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 fresh mint leaves, chopped
  • Vegetable oil, for deep-frying

Directions

Watch how to make this recipe.

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.

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Step-by-step photos

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