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    40 mins to make, serves 15


    Vegan, Gluten free


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


    • 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

    It is a good day for an Israeli feast - who likes Falafel?

    • Nicole Lehr

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

    • iVolunteer University

      It is a good day for an Israeli feast - who likes Falafel? food recipes, world food

    • Erin McGladrey

      Taim falafel recipe (for green add cilantro and mint and parsley or add harissa)

    • Atelier Christine

      Deep-Fried Falafel Balls by Einat Admony #vegan #middleeasternfood

    • Mia Lieberman

      Amazing black olive falafel! Sooo easy and super tasty!

    • Blythe Kearney

      Falafel with olives or harissa instead of herbs, try ...

    • Madeline Powers

      One of my personal favorite, things to eat!

    • Deborah Rosen

      Black Olive Falafel from Taim

    • 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.

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