الفلافل Falafel: The Deep-Fry Science

Falafel — deep-fried fritters of ground chickpea (or fava bean in the Egyptian/Alexandrian tradition) — is among the most technically demanding street foods in the world to execute correctly. The difference between crispy, light, herb-green falafel and heavy, dense, grey falafel is entirely in the chickpea preparation and the grinding technique. The cooking conditions that most falafel-makers work under (very hot oil, continuous production) demand a consistency of technique that reveals mastery over time.

The complete falafel technique.

• Nigerian akara (same black-eyed pea fritter — direct West African parallel), Indian vada (same ground legume deep-fried fritter), Brazilian acarajé (same Yoruba àkàrà tradition — same botanical connec