The Secrets to the Best Easy Homemade Falafel

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The Secrets to the Best Easy Homemade Falafel
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Crisp on the outside and fluffy on the inside.

. This is a tragic yet understandable stance to take, and I don't hold it against him . In fact, I used to be in the same boat.

The only real-world falafel I've had that comes close to the ideal I hold in my head is the falafel from Taïm. One of the keys to its deliciousness is the size of the balls. They tend to be quite small compared to typical falafel balls—just an inch and a half or so in diameter. This gets you a much better ratio of crisply fried exterior to moist interior.

I start by soaking chickpeas overnight in water, carefully draining them, then putting them into the food processor along with a ton of herbs, some scallions , some salt, and some dried spices . I pulse them until they turn into a coarse meal that just holds its shape. You can also push them through a meat grinder fitted with a small die.

Because the soaked and ground chickpeas still have plenty of uncooked starch in them, they bind together quite well even without the aid of flour. Still, they can be a little bit crumbly. The trick is to grind them, then let the ground mixture rest for about 15 minutes in order for the excess starch to seep out of it, making it easier to form coherent balls.

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