My Mom’s Award Winning Delicious Falafel Recipe (2024)

FAQs

Why do you put baking soda in falafel? ›

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.

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.

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. Combined with herbs, garlic, onion, chillies and spices, falafels are a flavour bomb!

But in the final result the baking soda alone has some air pockets. Since the CO₂ made the falafel nice and airy, I also tried making a batch with baking powder. Using baking powder would make the recipe slightly easier because you only have to add one extra ingredient.

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.

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).

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.

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.

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. 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.

Use a good quality extra virgin olive oil. This will give the falafel the characteristic taste of the Mediterranean. As long as you fry on a medium heat, the oil will be good for you. You just don't want the oil to smoke so be careful not to get it too hot.

Why is my falafel wet inside? ›

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.

Or you could air fry them.

It's true that the falafel cooked this way doesn't get 100 percent as crispy as a traditional deep fry, but it's very close. Plus, the the easy clean-up and use of less oil make it totally worth it.

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.

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

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.

Baking soda is typically used as a leavening agent, which means it can be used to help baked goods rise. Because it is an alkali, it will react when it comes into contact with an acidic ingredient like cream of tartar, lemon juice or buttermilk.

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

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.