Ingredients

38 balls

　　2 cups dried chickpeas

　　1 small onion, coarsely chopped

　　1 clove garlic, coarsely chopped

　　1 cup coarsely chopped fresh flat-leaf parsley leaves

　　1/4 cup coarsely chopped fresh cilantro leaves

　　2 fresh mint leaves, chopped

　　1 1/2 tablespoons kosher salt

　　1 1/2 teaspoons freshly ground black pepper

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　Vegetable oil, for deep-frying

　　

Step 1

Put the chickpeas in a large bowl, add water to cover by about 2 inches, and refrigerate overnight.

　　

Step 2

The next morning, drain the chickpeas and toss them in a bowl with the onion and garlic. Run the mixture through the medium blade of a meat grinder. Toss the chickpea mixture with the parsley, cilantro, mint, salt, pepper, cumin, and coriander, and run through the grinder again.

　　

Step 3

Heat 4 inches of oil to 350°F in a large pot over medium heat. Using a tablespoon, shape the falafel mixture into balls and fry, adjusting the heat as necessary, until browned, about 3 minutes. Drain on paper towels.

　　Cooks' Note

　　Serve the falafel in pitas with chopped cucumber and tomato, fresh parsley, and yogurt, if desired.

　　Bobby Flay's Throwdown!