Every chickpea dreams of being transformed into a falafel!
This is an easy to follow falafel recipe with step photos AND a recipe video!
The best part is breaking initiate the golden brown balls to reveal the dazzling green insides.
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Dip them in tahini sauce and pop them straight in your mouth, or make wraps!
But if youre afterthe bestuse of chickpeas, falafels win every time.
Canned chickpeas dont work!
Other than the dried chickpeas rule, theres nothing unusual that goes into falafels.
Fluffy insides to the max!!!
Falafels MUST be made with soaked dried chickpeas that are NOT cooked.
Canned chickpeas dont work!
Frying is not optional!
Its rare that I say frying is mandatory, but for falafels, it is.
Its the only way to get the signature super crispy dark crust and keep the inside moist.
Speaking of discs it’s possible for you to unleash your wild side when it comes to shaping falafels.
I chose balls because for me, thats the shape that first comes to mind.
Falafel sauce options
A sauce is a must for falafels you need the wetness.
Recipes for all these options are in the recipe below.
Once refrigerated, the crust softens and the inside loses moisture.
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Theyre good for 5 days in the fridge probably longer.
and you might control the saltiness I find that even the best falafel stores are often too salty.
