Green Falafel

Recipe courtesy of Einat Admony
Show: Taste in Translation Episode: Lunch on the Go
TOTAL TIME: 12 hr 40 min
Prep: 30 min
Inactive Prep: 12 hr
Cook: 10 min
YIELD: 24 falafel balls; 6 servings
LEVEL: Intermediate


  • 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
  • Serving suggestion: Pitas with chopped cucumber and tomato, fresh parsley and tahini
    • Special equipment: Meat grinder
      recipe tools


      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.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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