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
Need to make a substitution?
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.