• In the bowl of a food processor, combine parsley and scallions; pulse until roughly chopped.

  • Beat eggs in a medium bowl. Stir in parsley, scallions, matzo meal, salt, allspice, and cinnamon.

  • Heat 1/4-inch oil in a large skillet over medium-high heat. Carefully drop 2 tablespoons of parsley mixture into oil, spacing a few inches apart. Cook, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate; repeat with remaining parsley mixture, adding more oil to pan if necessary. Serve immediately, with pita bread, tomato slices, and spicy pickles, if desired.