Einat Admony’s Falafel
Cooks' Note
Serve the falafel in pitas with chopped cucumber and tomato, fresh parsley, and yogurt, if desired.
Recipe information
Yield
38 balls
Ingredients
2 cups dried chickpeas
1 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1 cup coarsely chopped fresh flat-leaf parsley leaves
1/4 cup coarsely chopped fresh cilantro leaves
2 fresh mint leaves, chopped
1 1/2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Vegetable oil, for deep-frying
Preparation
Step 1
Put the chickpeas in a large bowl, add water to cover by about 2 inches, and refrigerate overnight.
Step 2
The next morning, drain the chickpeas and toss them in a bowl with the onion and garlic. Run the mixture through the medium blade of a meat grinder. Toss the chickpea mixture with the parsley, cilantro, mint, salt, pepper, cumin, and coriander, and run through the grinder again.
Step 3
Heat 4 inches of oil to 350°F in a large pot over medium heat. Using a tablespoon, shape the falafel mixture into balls and fry, adjusting the heat as necessary, until browned, about 3 minutes. Drain on paper towels.
