Why This Recipe Works
The best falafel are moist, tender, packed with flavorful seasonings such as onion and herbs, and sturdy enough to form and fry. We started by soaking dried chickpeas overnight to soften them slightly before grinding them into coarse bits along with onion, herbs, garlic, and spices. Instead of binding the dough with uncooked flour, which yields dry, bready fritters, we mixed in a cooked flour paste that added moisture without making the dough too fragile to form and fry. Cooking the fritters at a relatively low 325 degrees allowed their particularly moist interiors to fully cook by the time their exteriors were brown and crisp.