Falafel

No dish has humbled me in the kitchen quite like falafel. I must have failed at least a dozen times before finally cracking the code, watching batch after batch disintegrate into sad piles of chickpea mush at the bottom of my frying oil. The frustration was real - I'd see beautiful, crispy falafel at Mediterranean restaurants and wonder what magic they possessed that I clearly lacked. It wasn't until I discovered the crucial difference between canned and dried chickpeas that everything finally clicked into place.

This falafel recipe represents years of trial, error, and eventual triumph in my kitchen. The secret that eluded me for so long was simple: you must use dried chickpeas that have been soaked but never cooked. The raw, soaked chickpeas contain natural starches that act as a binder, holding the falafel together during frying. Canned chickpeas, which are already cooked, have lost these starches in the canning process, which is why my early attempts always fell apart. Once I understood this, perfect falafel became not just possible but reliable.

What makes this falafel recipe particularly special is the vibrant green interior and the crispy, golden exterior that shatters when you bite into it. The combination of fresh herbs, warm spices, and the nutty flavor of chickpeas creates something truly magical - especially when stuffed into warm pita with fresh vegetables and a drizzle of tahini. I've added a touch of gochugaru for subtle warmth, which has become my signature twist on this Mediterranean classic.

In my kitchen, falafel has gone from my greatest nemesis to one of my proudest achievements. There's something deeply satisfying about mastering a dish that once seemed impossible, and now I make falafel regularly for friends and family who can't believe it's homemade. The key is patience - soaking the chickpeas overnight, chilling the mixture before frying, and maintaining the right oil temperature. Follow these steps, and you'll never need to order falafel from a restaurant again.

Why You'll Love This Falafel

• Crispy exterior with tender, herb-flecked interior

• Naturally vegan and packed with plant protein

• Restaurant-quality results at home

• Freezes beautifully for meal prep

• Versatile for pitas, salads, or mezze platters

• Fresh herbs create vibrant green color

• Worth the overnight chickpea soak

What is Falafel?

Falafel is a traditional Middle Eastern dish made from ground chickpeas (or fava beans) mixed with fresh herbs and spices, formed into balls or patties, and deep-fried until crispy and golden. These protein-rich fritters are a staple of Mediterranean cuisine, typically served in pita bread with vegetables and tahini sauce.