My good friend and colleague Daniel has gone on record stating that he doesn’t like falafel. This is a tragic yet understandable stance to take, and I don’t hold it against him (much). In fact, I used to be in the same boat.
The problem is that the texture of most falafel is pasty and heavy. Despite this, the flavor of falafel is typically pretty good. What’s not to love about chickpeas seasoned with cumin, coriander, and fresh herbs? Growing up in New York, I enjoyed ordering it from the halal carts, where, given enough yogurt sauce, hot sauce, and vegetables, you could distract your tongue just long enough to get some of the flavor of the falafel without really noticing the poor texture.
Thinking that part of the problem might be the way falafel is held in most carts (precooked, then reheated to order), I wondered if making it at home would solve the texture issues.
