{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2024)

FAQs

Why does my homemade falafel fall apart? ›

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

Falafel was made popular in Israel by Yemeni Jews in the 1950s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel balls in pita bread. And the way the Israeli falafel is served is, in my opinion, the main reason why Israeli falafel is truly, well, Israeli.

Eating uncooked falafel that has been left out for a few hours can pose a risk of foodborne illness due to bacteria growth. Bacteria can multiply rapidly in foods left at room temperature, potentially causing digestive issues or food poisoning.

Researchers have found that falafel has many health benefits. It is high in fibre as it contains vegetables, legumes (beans, chickpeas, or almonds), and olive oil, all of which can help people stay healthy and maintain an optimal weight while reducing their risk of diabetes, heart disease, and blood pressure.

Achieving the right oil temperature is crucial for a successful falafel fry. If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart. Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture.

Why is my falafel not fluffy? ›

Lastly, you'll need a little flour to hold everything tight as well as one teaspoon of baking powder, which will aerate the falafel and keep 'em nice and fluffy. If you have chickpea flour, you can use that, but all-purpose works just the same.

If you forget, you can simply start the cooking process, but expect them to take longer to cook than if you had soaked them first. It can take up to twice the time if you don't soak them first. The reason most people prefer to soak beans is: Soaking makes the beans cook faster.

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

The key to making really crispy falafel is using dried chickpeas that have been soaked for at least 12 hours. Stay away from canned chickpeas because they are cooked and won't hold shape.

Chilled falafel mixture is less likely to break apart during frying. Aim for at least 30 minutes to let the mixture firm up and enhance its structural integrity, this will also give the baking soda time to soak into the mixture.

Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking. Don't over-mix the mixture: Over-mixing the mixture can cause the falafel to become dense and soft.

The second option, and the one best for nights when you forgot to soak the chickpeas, is to quickly boil the chickpeas and then set them aside to soak for an hour. The chickpeas should be tender enough to break apart with your fingers, but still have a bite to them.

Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy. Soak the dried chickpeas for at least four hours. If your chickpeas aren't sufficiently softened, you'll have unpalatably tough pieces of chickpea in your falafel.