Authentic Falafel

Authentic Falafel: Why Raw Soaked Chickpeas Are Non-Negotiable. The single most important rule in falafel is using dried chickpeas soaked overnight, never tinned or pre-cooked chickpeas. Tinned chickpeas are already soft and waterlogged — they produce a pasty, dense mixture that falls apart in hot oil. Raw soaked chickpeas retain their starch, which acts as a natural binder and creates the signature contrast of crispy exterior and fluffy, vibrant green interior. Contestant Charlie nearly ruined his falafel by adding water to the mixture when he panicked about its coarse texture — Nikita gasped in alarm because moisture is the enemy. The mixture should look like coarse breadcrumbs with visible herb flecks, not a smooth paste. Pulse the food processor in short 1–2 second bursts, checking frequently. If the mixture crumbles when squeezed, pulse a few more times. If it is smooth and wet, it has gone too far. A pinch of baking powder adds lightness to the interior.