Falafel | Falafel recipe - Frying & baking methods (2024)

FAQs

How do you keep falafel from falling apart when frying? ›

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).

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.

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.

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.

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.

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.

An air fryer rapidly circulates heated air throughout the cooking cavity, helping to remove surface moisture from food and create a crispy exterior. Conventional, non-convection ovens use heating elements on the top and bottom of the cooking cavity, leaving the air fairly static.

Air fryers cook faster than big ovens

Because of the smaller cooking chamber and superconvection (intense fan blowing heat into food), air fryers generally cook foods much faster than your traditional gas or electric stove. Often in about half the time it takes to make a similar recipe in a full oven.

And boy does it get crispy! Straight from the air fryer, these foods truly do taste super close to fried. Personally, I love cooking in my air fryer (I have this Cuisinart combo-oven; a few other people on the team have the Phillips model). I like that foods get crispier in my air fryer than in my oven.

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.

Why add baking powder to falafel? ›

The baking soda is meant to be added just 5-15 minutes before frying! If you don't have baking soda, then use baking powder instead. Don't skip this ingredient as it helps your falafel become airy and soft rather than tough and dense.

Save the Fry Oil

Don't toss that frying oil! Once it has cooled down, strain out the stray crumbs into a liquid measuring cup, and then pour the strained oil into a jar to reuse for future frying. You can store this oil at room temperature, but it will last longer in the refrigerator.

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.

But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.

Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light. It is also useful for cleaning and removing stains.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

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. Don't over-mix the mixture: Over-mixing the mixture can cause the falafel to become dense and soft.

We recommend thawing the falafel in the fridge before pan frying or deep frying, to ensure even cooking.

You can freeze the falafel pre- or post-frying. Either way, you'll need to arrange them on a baking tray in a single layer, freeze until solid, then pack into food bags and label.