Falafel is popular not only in the Middle East, but also in many
other parts of the world, probably because of its appealing,
addictive and unique taste.
at home, follow these directions exactly.
Rating: 
Read Reviews (3)
Read Reviews (3)- Type
- Vegetarian
- Level
- Advanced
- Prep Time
- 50 minutes
- Total Time
- 2 hours
- Yield
- 12 servings
1 tbsp
1 tsp
1 cup
Deep pot
Big perforated spoon
Meat grinder
Paper towel
Ingredients: 1 tsp
1 cup
Deep pot
Big perforated spoon
Meat grinder
Paper towel
1 pound Turkish chickpeas (presoaked in water for 12 hours)
1 cup fresh parsley
½ cup fresh mint leaves
½ cup fresh coriander
3 cloves garlic
1 Tbsp cumin
2 Tsp sea-salt
Oil for deep frying
Directions:
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1. Grind all the ingredients (except the olive oil) in a meat grinder until
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the mixture gets smooth, retaining the water, which keeps the mixture
moist.
2. Put the falafel mixture in a bowl and refrigerate for 1 hour.
3. Heat the oil, and in the meantime, make the falafel balls from the
mixture. The balls should be 3¼ thick in diameter.
4. Add about 10 falafel balls to the cooking pan for each batch of
frying, cooking from both sides for 7-8 minutes until the falafel
balls get brownish.
5. It is very important to keep the oil hot, so make sure you fry no
more than 10 balls at a time.
6. When the falafel balls are ready, take them out with the perforated
spoon and place them on a paper towel in order to get rid of unwanted
oil.
Best Served with: Tahini Paste and Pickled Cucumbers
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