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.
LEVANTINE CULINARY TRADITION — DEEP EXTRACTION