Using raw chickpeas (soaked for at least 12 hours to soften) yields falafel with a great texture, soft on the inside, crunchy on the outside. Serve warm, with cucumber-yogurt sauce, tahini sauce, or harissa, and fresh pita bread.... Read More
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Making delicious, classic falafel from scratch requires a bag of dried chickpeas, not a can of chickpeas already softened. Believe us, the texture is so much better if you take this extra step. Soak the dried chickpeas in a few inches of water at room temperature between 12 and 24 hours. You drain them and toss them in a food processor with all the other ingredients, except for the oil, and pulverize the ingredients, but stop before it gets too pasty. You roll them into balls and fry in vegetable oil.