Go to the Recipe: Ultra-Crispy Falafel
We always used a mixture of fava beans en chickpeas in our falafel. Did you also research this mixture of beans for the falafel recipe?
Kind regards,
Floris
Hi Floris! The version I grew up with in Jordan is made with just chickpeas, and that’s the version I based this recipe on, but there are definitely regional differences. In Egypt, falafel isn’t made with chickpeas at all, just dried fava beans, and it's called ta’ameya. In Lebanon, falafel is often made with just chickpeas, but a mixture of chickpeas and fava beans isn’t uncommon. Hope you get around to trying out this version!
A better way to land on a consistent texture and remove excess moisture from the mix is to use a meat grinder. See Feast by Anissa Helou.
Daaaaaamn!! That's what i'm talking about. You are so right that 90% of the falafel you get at a typical stand is substandard mush.
Texture and flavour top-notch. Keeping my falafels from falling apart… struggle-city. Is paste-size or moisture content the control step?
I couldn’t get my portioned balls to do anything but sit in little crumbly piles, and they started falling through the spider on the way to the pot. Once in the pot… fwoosh.
Oh well. Made nice “falafel crumble”.
