Black Olive Falafel from Taim

October 14th 2013By Einat Admony

This is the recipe that has led the media to proclaim me the queen of New York falafel. I know this sounds arrogant, but I never much liked falafel until I opened Taïm and developed this recipe. My version does without the baking powder, baking soda, flour, and bread typically used in other falafel balls. It’s a somewhat complicated recipe; though I make it without a meat grinder, I suggest you use one if you can. It makes for a better texture. If you don’t like black olives, skip them and grind parsley and cilantro as an alternative.