Fabulously Fluffy Falafel
By Esther Boateng
When I think of falafel, I instantly think of hummus and tahini sauce. I also think of perfectly round crispy golf ball sized deliciousness. If you want this type of falafel, be prepared to use a deep fat fryer and lots of oil. If this option doesn’t appeal, try this baked method.
You’ll need fresh herbs and spices, a generous scoop of ghee, a touch of oat flour or chickpea flour, and plenty of patience while your falafel bake in the oven for approximately 30 minutes.
I prefer to use oat flour when I make this recipe. Past experience tells me that if I invest in a bag of chickpea flour, I’ll use it a few times and it’ll end up buried deep in my pantry. If you’re also a serial flour hoarder, oat flour might appeal. It only takes a few extra minutes to grind the oats in a coffee grinder, and you’ll end up with a fine powder that resembles the texture of chickpea flour.
Fresh parsley and cilantro will greatly enhance the flavor of the falafel. With that said, you can also use freeze-dried herbs. Freshly ground cumin, cardamom, and coriander are also great choices for seasoning your falafel. I like to toast the cumin for a few seconds in a heated fry pan before I grind it; the aroma is incredible. Another ingredient I like to use is baking powder; it makes the falafel tender, light, and airy.
Although you can use a can of chickpeas, I strongly recommend soaking a cup or two of dried chickpeas overnight, and letting it boil for about 20-30 minutes. You can even do this a day or two in advance; soak them overnight, drain, and leave them in the fridge until you’re ready to use them.
Smaller size balls of falafel will take a shorter time to cook, whichever method you choose. I tried flash frying some falafel patties prior to baking; they end up with a better color, but it’s not worth the extra time or the hit on my health. I’m happy to have pale green patties that are full of flavor, with an almost melt-in-your-mouth texture.
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