#falafel#chickpeas#garlic#baking#Andrew Bernard | The Nard Dog Cooks
Discover how to make perfectly textured, flavorful falafels with this simple technique. Soaked chickpeas blended with fresh herbs and optional leavening create crispy, tender falafels ready to fry, bake, or air-fry.
Soak the dry chickpeas in water mixed with a pinch of baking soda for at least 12 to 24 hours until they soften.
Place all the ingredients into a food processor. You don’t need to finely chop them beforehand; just chop enough to fit into the processor.
Pulse the mixture until it reaches a texture between coarse oatmeal and a thick paste – it should not be too smooth like hummus, nor too coarse and crumbly.
Optionally, add baking powder to achieve a lighter, fluffier falafel texture.
Let the mixture rest in the refrigerator. This resting period allows the chickpeas to absorb moisture, develop flavor, and makes the mixture sticky and easier to shape.
Shape the mixture into balls or patties about the size and thickness of a hockey puck, avoiding shapes similar to pancakes or hamburgers.
Fry the falafels in oil until crispy, or alternatively, bake them in the oven or prepare in an air fryer. Traditional frying is recommended for the best texture.
Add crushed or grated fresh or roasted garlic to taste. Roasted garlic offers a sweeter, milder flavor, and you can also combine both types of garlic for enhanced flavor.