How to make falafel that stay crispy

Soaked chickpeas, herbs, and oil temperature, the rules that stop soggy falafel.

Crispy falafel starts with soaked dried chickpeas, not tinned, and a coarse blend, never a baby food paste.

Rules that stop soggy falafel

• Soak chickpeas overnight; drain well
• Pulse with onion, garlic, herbs and spices
• Rest the mix before shaping
• Fry in properly hot oil until deep deep green brown

At home or here with tahini, either way, eat them fresh.