Recipe courtesy of Holy Land
Episode: Global Greats
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Falafel Balls
Total:
13 hr
Active:
1 hr
Yield:
20 to 24 falafel balls
Level:
Intermediate
Total:
13 hr
Active:
1 hr
Yield:
20 to 24 falafel balls
Level:
Intermediate

Ingredients

Directions

Special equipment: a deep-frying thermometer

Wash the chickpeas, and soak them overnight for at least 12 hours. Drain the chickpeas and transfer to a large bowl.

Pour oil into a large Dutch oven to a depth of 2 inches. Heat until the oil reaches 350 degrees F on a deep-frying thermometer.

Add the cilantro, green onion, parsley, cumin, coriander, caraway, salt, baking soda, cardamom, ginger, turmeric and garlic to the chickpeas. Mix well.

Transfer the mixture to a food processor and pulse until smooth. Form the mixture into small balls.

Working in batches if necessary, deep-fry the balls until golden, about 10 minutes. Drain on a paper-towel-lined plate.

Serve the falafel balls as an appetizer with tahini, cucumber or hummus dips.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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