LeahS [Admin]12/13/10

Authentic falafel balls just like you buy in Israel. Recipe from "Fresh & Easy Kosher Cooking"

    75 balls







  • LeahS [Admin]


  • 1 lb dried garbanzo beans (chickpeas)

  • - water, for soaking

  • 1 head garlic, peeled (12-14 cloves)

  • 1 medium onion

  • 3 eggs

  • 2 Tbsp dried cilantro leaves

  • 1 tsp black pepper

  • 1 Tbsp scant salt

  • 1 Tbsp baking soda

  • 1 ground cumin

  • 2 Tbsp flour

  • 1¾-2 cup water

  • 1 cup breadcrumbs (or more as needed)

  • - oil, for frying

  1. Soak the chickpeas overnight in water. For a quicker soak, place chickpeas into a pot. Add water unit the peas are submerged beneath 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.

  2. In a food processor or with grinder, grind chickpeas, garlic, and onion. Place mixture into a large bowl. Stir in remaining ingredients. Refrigerate for a minimum of 30 minutes.

  3. Fill a pot halfway with oil. Heat oil over medium-high heat. Form batter into tight balls with a small ice-cream scooper. Test-fry one ball: if it falls apart, add breadcrumbs. Slip balls into oil, a few at a time. Do not crowd. Fry until golden on all sides. Remove with a slotted spoon.

  4. Drain on paper towel.

  5. Batter freezes well. Just defrost and add a little more breadcrumbs if it's watery.




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