The trick to perfect falafel
Have you ever tried making falafel yourself? That definitely ended with balls that completely fell apart in the pan. It did for me, anyway, until I got the tip that saved the day.
I always started out so hopeful. Puréeing canned chickpeas together with onion, garlic, herbs, spices and rolling them into balls. It all goes smoothly until you slide the balls into the oil. Then the whole thing falls apart and there’s not a ball left to be seen. Until recently, I made do with crispy fried chickpea fragments, or the supermarket version. Thankfully, those days are behind me now. The trick? Forget the can and buy dried chickpeas.
Perfect texture
The texture has to be exactly right; you don’t grind the chickpeas into a smooth purée. You grind them finely enough that they hold their shape when you make a ball, while still retaining a grainy texture. You won’t get that result with canned chickpeas: they have already been cooked and then sit in water for so long that they become far too soft. Soak the dried chickpeas overnight in plenty of water and they’re ready to use. You use them raw, so the falafel still has some bite.
Get started
While rolling the balls, it can sometimes seem as though they’re going to fall apart. It will all work out once you fry them; that’s when they hold their shape even better. Of course, you’ll want to get started right away, so I understand—use this recipe. If you have a large food processor, make a really big batch right away and freeze the chickpea mixture in portions. You don’t need to roll them into balls yet; do that once the mixture has thawed again.
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