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Recipe courtesy of Einat Admony

Green Falafel

  • Level: Intermediate
  • Total: 12 hr 40 min
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 10 min
  • Yield: 24 falafel balls; 6 servings
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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


Special equipment:
Meat grinder
  1. Serving suggestion: Pitas with chopped cucumber and tomato, fresh parsley and tahini
  2. 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.