Falafel is a superstar in plant-based cooking, but this seemingly simple dish is kind of hard to nail down in terms of texture. One simple trick to step up your falafel game, and to say goodbye to the mushiness, is to use dry chickpeas instead of canned. Canned chickpeas is definitely practical but it just doesn’t deliver the same flavor and texture. Soaked 24 hours in water, the dry chickpeas hydrate and soften. It is not even necessary to boil them, so it is not an added effort, you just need to decide a day before that you will be making falafels. The rest of the recipe is remarkably simple as well, see below:
- 1 3/4 cups dry chickpeas
- 1/4 cup almond meal
- 2 cloves of garlic
- 1 1/2 tablespoon ground cumin
- 1 1/2 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup chopped fresh parsley
- freshly ground black pepper
- oil for pan frying I recommend avocado oil
Put chickpeas in large bowl, cover with water and soak for 24 hours. They will triple in volume so make sure the water will still cover them.
Drain and rinse the chickpeas, transfer to the food processor and add remaining ingredients except the oil. Pulse a few times to break down the chickpeas and combine the ingredients but don't over-process into a puree.
Take a heaping tablespoon of the mixture and shape into small patties.
Add the cooking oil in a large skillet over medium heat. When the oil is hot, place the falafel patties in the pan. You may want to cook in batches to avoid overcrowding the pan.
Cook on both sides until they brown and develop a crust.