Green Falafel

Recipe courtesy 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

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

      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.

      Notes

      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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      3

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      • on December 03, 2014

        Flag

        Best falafel recipe, and i've tried many. Taste like a food trucks. the salt in the recipe is way off, should probably be teaspoons rather than tablespoons but with that adjustment its perfect. Make sure you start with dried beans otherwise they will fall apart.

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      • on September 25, 2014

        Flag

        I have been trying to find a falafel recipe that I can make that will hold together when frying. I thought, Okay this is the one. These people have a business in making falafels. Yes, this is it. I was wrong.
        I tried making this yesterday, and the first thing I noticed is the Kosher salt amount is extremely off. If I had to guess I would say the measurement should be in teaspoons, NOT Tablespoons. Wow was the mixture was salty!
        I still formed the balls and dropped them in the fryer to see if finally I found the recipe with adjustments but no, they fell apart in the fryer also.

        Is something missing? maybe flour or egg to bind the mixture together????? I'm so frustrated I cant find a recipe that holds together.

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