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Vegan • Gluten free • Makes 15 balls

Produce

2 cups Chickpeas, dried
3 Garlic cloves
1 Yellow onion, medium

Condiments

1 cup Kalamata olives, pitted

Baking & Spices

1/2 tsp Black pepper, freshly ground
1 tbsp Coriander seeds
1 1/2 tsp Kosher salt

Oils & Vinegars

1 Canola oil

Nuts & Seeds

1/2 tsp Cumin, ground
  • Cara Waller

    1. Drain the chickpeas into a colander. Heat a medium pot filled with enough oil for deep frying. 2.  Combine the onion and garlic in a food processor. Pulse until the mixture is finely ground. Crush the coriander seeds with the back of a metal spoon. Add them and the chickpeas to the food processor and pulse just until the chickpeas are broken into smaller chunks. 3.  Add the olives, salt, cumin, and pepper. Process until the mixture is finely chopped but not pureed, scraping down the sides of the container as needed. You’re looking for the mixture to resemble coarse meal and not hummus! If the mixture is a little too wet, simply drain off any excess liquid after you pulse it in the food processor. Shape the mixture into 11/2-inch balls and set aside. 4.  When the oil in the pot reaches 375°F, cook 3 to 4 falafel balls at a time until golden brown, about 3 minutes. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy. Editor's note: Einat told me that you can also substitute Harissa for the olives for a spicy version.  Try your own variations too. CREDIT: Excerpted from Balaboosta by Einat Admony (Artisan Books).Copyright © 2013. Photographs by Quentin Bacon.

  • Nicole Lehr

    Falafel recipe by: Einat Admony. She owns the best falafel place in NYC. So excited that I found this recipe!

  • Deborah Rosen

    Black Olive Falafel from Taim