{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).

- Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste. - Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

If they are turning into mush it is likely because your temperature is too high on your frying pan. Try turning it down to medium or medium low. Also, one thing you might try when making your falafel mix is to use the coldest water possible in it. This will help the falafel to stick together when frying.

Baking powder — We include baking powder as an optional ingredient because you can absolutely make amazing falafel without it. That said, if you have it in the kitchen, adding a little baking powder makes the center of the falafel just a little bit more tender, airy, and light.

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.

Ensure the chickpeas are well-drained and relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey in the end. Don't skip the chill. Many recipes use egg or flour as a binding agent.

Poor seasoning: Falafel relies on a combination of herbs and spices for its flavor. If the falafel lacks proper seasoning or if the seasoning is imbalanced, it can result in a bland or off-putting taste. Stale ingredients: The freshness of the ingredients used in making falafel can significant.

The problem is that canned chickpeas have too much moisture. The result is a dough that doesn't quite stick together, and tends to spread or flatten out in the pan. This is sad falafel and we don't want that.

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.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

What to do if homemade falafel is too wet? ›

Too much moisture can result in a softer texture, so be sure to drain and rinse your chickpeas well before mashing them. 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.

If the chickpeas or other ingredients are stale or past their prime, the falafel may taste dull or have an unpleasant aftertaste.

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Some folks add baking powder to the mix instead, which is a combination of an acid and a base; but baking powder is overall slightly basic, so it has a similar effect on chickpeas (if this makes you go “wait, how?!”, scroll down to the note on baking powder that's above the falafel recipe).

Greek Garden Organic olive oil is smooth and well-balanced with a light finish to enhance the flavors of dishes such as hummus, Tzatziki and falafel. Using olive oil is a healthier option for frying, as it creates a thick crust that stops the oil from being absorbed into the food.

Quick soak: If you don't have time for an overnight soak, you can do a quick soak. Rinse the dry chickpeas and then place them in a pot with enough water to cover them. Bring the water to a boil and then turn off the heat. Let the chickpeas soak in the hot water for abo.

Overnight soak: Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers.

Alternatively, if you're short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour. Drain the chickpeas.

A perfect falafel is the one that has a crispy exterior and a chunky interior. Here are some tips and tricks that can help you achieve the best results and make falafels like a pro. What beans to use ? You can make falafel with chickpeas or fava beans, or from a mixture of both chickpeas and fava beans.