Crispy on the outside airy on the inside and packed with herb and spice flavours.
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How to make Falafel | Falafel Recipe
My good friend and colleague Daniel has stated that he doesn't like falafel. This is a tragic but understandable position and I don't blame him (much). I've actually been in the same boat.
The problem is that the texture of most falafel is doughy and heavy. Despite this the flavor of falafel is generally pretty good. What’s not to like about chickpeas flavored with cumin coriander and fresh herbs? Growing up in New York I loved ordering it from halal carts where with enough yogurt sauce hot sauce and veggies you could distract your tongue long enough to savor some of the falafel’s flavor without really noticing its bad texture.
I thought that part of the problem might be the way falafel is stored in most carts (pre-cooked and then reheated to order) so I wondered if making the falafel at home would solve the texture problems. Over the course of my late teens and young adulthood I must have made falafel using various recipes about a half dozen times each time with one of two results: falafel balls that slowly fell apart in the hot oil as they fried or falafel that held together but came out mushy and doughy.
