Best Crunchy Falafel Recipe by koshertop

Ingredients:

Dried Chickpeas: Avoid using canned chickpeas as they won't provide the desired consistency and taste. Soak dried chickpeas in water for 24 hours, adding about ½ teaspoon of baking soda to the soaking water to help soften them.
Fresh Herbs: Incorporate fresh parsley, cilantro, and dill for an authentic flavor profile.
Onion: Opt for yellow onions, though white or red onions can be used as alternatives.
Garlic: Fresh garlic cloves offer the best flavor.
Kosher Salt and Pepper: Adjust to taste.
Spices: Include cumin, coriander, and a pinch of cayenne pepper for the signature bold taste of falafel.
Baking Powder: Essential for achieving an airy, fluffy texture in the falafel. Skipping this ingredient can result in a denser texture.
Sesame Seeds: While optional, sesame seeds add a delightful nuttiness to the falafel.

Important tips:

Opt for Dry Chickpeas: Soak dry chickpeas in water for 24 hours to achieve the ideal texture and flavor for your falafel. Dry chickpeas, with their natural starchiness, help maintain the shape and integrity of the falafel during frying. Avoid using canned chickpeas, as they can cause the falafel to disintegrate in the frying oil.
Chill the Mixture: Refrigerate the falafel mixture for at least 1 hour before shaping. Better yet, prepare the mixture the night before and chill it overnight. This chilling process aids in shaping the falafel, ensuring they hold together well during frying.
Incorporate Baking Powder: Add baking powder to the falafel mixture before forming it into balls or patties. Baking powder acts as a raising agent, contributing to the light and fluffy texture of the falafel.
Fry with Care: Fry the falafel in bubbling oil, ensuring not to overcrowd the saucepan. Deep frying is the preferred method for achieving perfectly crispy falafel. The cooking oil should be hot but not overly so, maintaining a gentle bubbling consistency. Use a deep fry-safe thermometer to monitor the temperature, aiming for around 375 degrees F (medium-high heat).
Achieve the Perfect Cook: Cooked falafel should boast a crispy, medium-brown exterior and a fluffy, light green interior. This balance of textures ensures a delightful falafel experience with each bite.

Step by step instructions:

Soak Chickpeas: Place chickpeas in a large bowl, cover with plenty of water, and add baking soda to aid in softening. Allow them to soak for 24 hours; they will expand significantly during this time. Drain the soaked chickpeas thoroughly.
Prepare Mixture: In a food processor, combine the soaked chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices. Pulse the mixture until it reaches a coarse meal-like texture. It's ready when finely ground.
Refrigerate: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour or overnight. Chilling the mixture helps it bind together, making it easier to form the falafel patties.
Form Patties or Balls: After refrigeration, stir in baking powder and toasted sesame seeds. Scoop golf ball-sized portions of the mixture and shape them into balls or patties. Avoid flattening the patties too much to retain their fluffy texture when cooked.
Fry: Heat oil over medium-high heat until it reaches around 375 degrees F, ensuring it bubbles softly. Carefully drop the falafel into the oil using a slotted spoon. Fry for 3-5 minutes until they turn medium brown on the outside. Avoid overcrowding the oil; fry in batches if necessary for best results.