Falafel Texture

Falafel are deceptively technical. The classic mistake is using tinned chickpeas: they're too cooked, too wet, and the resulting balls disintegrate in hot oil or eat like dense paste. Use dried chickpeas soaked overnight but not cooked — that raw bite is what holds the structure together once fried. Pulse, don't blend, with garlic, herbs, cumin, coriander, salt and a small amount of bicarbonate of soda for lightness. The mixture should hold a rough ball when squeezed but feel almost crumbly. Fry at 175°C until deep golden and crisp; lower temperatures soak in oil, higher temperatures burn the crust before the centre cooks.