I've been making falafel for years, and recently, I figured out I'd been doing it all wrong. I've embellished it, made it with canned chickpeas, added various flours and baking enhancers in order to pan fry it and finish it in the oven trying to make it healthier, la ti da. None of that works.
I recently read a scientific article about it and my head split open. Food science is so basic and molecular. It makes much more sense when simplified, and explained. So this post isn't really about the best falafel recipe, which only has three ingredients. This is more of an expansion on what I read and how it can be applied to making them perfect every single time.
Without any unnecessary, long-winded explanations, this is simply an issue of starch. This is why using canned chickpeas NEVER works. Because they have previously been cooked, all of the necessary starches contained in the chickpeas has been cooked out. That is the crucial ingredient that binds them together, giving you the perfect inside texture that is not doughy or resembling something more like a dumpling. Using soaked chickpeas is pure magic. By soaking them for 24 hours, they are allowed to soften and slightly sprout, making the nutrients more bio-available and easier to digest, plus adding some moisture which will allow them to steam as they cook. The temperature of the oil is also hot enough to fully cook the mostly raw chickpeas.
The method involves a food processor and the right size pot for a medium-deep fry. Using a medium sized dutch oven works really well but it needs to be heavy bottomed so that you can control the temperature of the oil and so that they don't burn as they fry. I used my Le Creuset 2.75 quart dutch oven, which is enamel coated cast iron. It was awesome for this method. The high walls reduced any splatter - no mess! This was halfway between a pan fry and a deep fry. The oil went about halfway up the sides of the falafel which were about golf ball size and then flattened slightly to create flat sides that would make good contact with the bottom of the pan, meaning you only flip them once.
These take about 3-4 minutes on each side so you need to stay with them and not walk away, as they can burn easily if overdone. The oil should be in the 350 degree range. Test a small amount of batter to see that it's ready or use a candy thermometer to accurately gauge it. Use a high heat oil such as avocado oil. It's a healthy fat and is much better than canola or vegetable. You could also use a neutral coconut oil. Drain and blot on paper towels. They will be crispy on the outside and warm and soft on the inside - not mushy or doughy. Really good and best consumed immediately! I've included a basic recipe for the batter. My simple spelt tortilla/flatbread/pita recipe works very wells as a wrap, especially if you are gluten-sensitive. You can find that using the search tool on my blog as well.
HERBED FALAFEL
Makes 9-12 ( Depending on size )
1 cup organic, rinsed chickpeas, soaked 24 hours
1.5 - 2 cups packed herbs of parsley, cilantro, mint and chopped scallions
2 t each cumin and coriander
salt to taste - a big pinch
METHOD
Blend everything in a food processor until well combined. You will need to blend and scrape the sides a few times to do this. Form into golf ball sized portions and roll into balls then slightly flatten. I used a cookie scoop to make them all the same size. Awesome tool for so many things!
Heat oil to 350-360 degrees and gently lower into the oil for 3-4 minutes on each side. Drain on paper towels top and bottom. Serve with pita or your favorite tortillas, on greens with olives, tomatoes, pickles, red onions, feta and tzatziki.
ENJOY!!
