Falafel are deep fried delights made of chickpeas. With a crunchy crust and soft insides, there are no words to quite describe the flavor. They have a uniqueness all their own. And are easily the best way I know to prepare chickpeas.
Using dried chickpeas is imperative to get the delightful, crunchy outer crust that makes falafel so lovable. I cannot stress how important it is. They don’t need to be cooked beforehand, but do need to be soaked overnight. Canned chickpeas won’t give you the same results. The texture will be off and chances are they will disintegrate down to nothing in the oil. Take it from one who found out the hard way, more than once. I’m persistent, if nothing else.
The skillet flatbreads are easily the best I’ve ever had. I cannot rave enough about them. Soft and fluffy with great flavor, they are well worth the little bit of extra work it takes to make them. They easily elevate the falafel to tasty new heights.
My family likes to eat their falafel with tzatziki sauce. In the words of my father “the sauce really makes it.” It ties everything together. I like tzatziki and tahini sauce so I’ve included both recipes.