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. Over the course of my late teens and young adulthood, I must have made falafel with various recipes a half dozen times or so, each with one of two results: falafel balls that slowly disintegrated into the hot oil as they fried, or falafel that held together but came out mushy and pasty.
What I was really after was falafel that was shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Light enough that they 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.
