Falafel Balls

Total Time:
13 hr
40 min
12 hr
20 min

20 to 24 falafel balls

  • 2 cups dried chickpeas
  • Canola oil, for deep-frying
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 4 cloves garlic, peeled
  • Tahini, cucumber or hummus dips, for serving
  • 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.

  • Special equipment: a deep-frying thermometer

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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