Middle Eastern Falafel Recipe

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1. Grind all the ingredients (except the oil) in a meat grinder until
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 
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: Pita bread, Tahini Paste and Pickled Cucmbers

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Reviews   I tried this today after having a falafel at an authentic MiddleEast eatery. I had a problem frying at first because the mix was too wet;so I added some bread crumbs until the mix was the consistency of a dough,made golf ball-sized portions,and they fried perfectly. Jay B., Tue Jun 29, 2010   As a fan of Mideast food I liked this recipe. I would just address that the falafe oil should be hot, but not too hot, so the falafel is not cooked only from the outside. Ivon R, Thu Apr 22, 2010   I had falafel when I was once in Israel, and loved the taste of it. I have to say that this falafel recipe is almost the exact clone of the falafel I had, yet, I used a little more salt! Elona, Sun Jan 17, 2010