Crispy Falafel every single time! (2024)

FAQs

Why is my falafel not crispy? ›

Yes, "soupy", as in: "nearly runny and definitely not pasty." One important tip for making crispy baked falafel is to make sure you use plenty of oil when baking. This will help create a nice crunchy texture. Additionally, you want to make sure you choose a high-quality oil, such as olive oil, to get the best results.

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.

It's a good source of fiber, an amazing source of proteins, and chickpea fiber; it helps manage blood sugar levels by slowing down carbohydrate absorption. Too much falafel can never be bad for your health, conditional to the fact that you're not deep-frying it every time.

If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. Once the falafel are formed, you can cook them by your preferred method mentioned above.

Reheat the falafel in the oven or air fryer at 350° for 5-8 minutes. They will need less time in the air fryer than in the oven. Flip them about halfway through the cooking time, until crispy again. I don't recommend reheating in the microwave, because they don't crisp up and are kind of soggy.

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.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Falafel is high in many micronutrients and a good source of fiber and protein. As such, it may help curb your appetite, support healthy blood sugar, and lower your risk of chronic disease. Yet, it's typically deep-fried in oil, which raises its fat and calorie content.

Whereas, long-term consumption of falafel patties caused a significant increase in ALP, ALT, bilirubin level and increased liver weight/body weight ratio denoting hepatotoxicity. This indicates that consumption of large amounts of falafel on daily basis might lead to hepatotoxicity.

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.

What if I forgot to soak my chickpeas overnight for falafel? ›

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.

I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed.

Chilling the Mixture

Chilled falafel mixture is less likely to break apart during frying. Aim for at least 30 minutes to let the mixture firm up and enhance its structural integrity, this will also give the baking soda time to soak into the mixture.

Traditional falafel is made from ground chickpeas or fava beans, herbs and spices. The mixture is then formed into balls or patties and deep fried for a texture that's crispy on the outside and soft on the inside, sort of like a fritter.

Due to variations in preparation methods and recipes - some falafels are mushier and with more moisture, while others are a bit more on the dry side. Keep in mind that the ingredients are all edible even before the frying of the falafel, so the end product should be a direct result of how you want your falafel to be.

The trademark, “ideal” texture of falafel is coarse, crunchy, and yet still somehow light on the inside. Canned chickpeas are just too tender to hold their own against the blades of a food processor… They get pulverized into a dense, textureless paste at the very sight of the blade.