Lunch: Green Falafel

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

Instructions

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.
NotesThis 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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