Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp.
Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.
Making small balls gives you a better ratio of crisp exterior to moist interior.
Falafel often has good flavor, but a pasty, heavy texture. What I’m after is falafel that’s shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Light enough that the balls can be eaten completely on their own without having to be shoved into a sandwich full of ingredients designed to distract you from their typical mushiness. (Of course, if you want them in a sandwich, they should hold up in there just as well.) I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.
