La clave para unos falafels perfectos al horno es un poco de paciencia
No hay nada como un falafel frito o al horno perfecto. Estas bolitas o tortitas, con un delicioso sabor a nuez, se componen principalmente de garbanzos molidos y especias, pero tienen un sabor increíble, sobre todo si se sirven en pan de pita con un poco de tahini o salsa tzatziki.
There's nothing quite like a perfectly fried or baked falafel. These little balls or fritters, with their delicious nutty flavor, are made primarily from ground chickpeas and spices, but they taste amazing, especially when served in pita bread with a little tahini or tzatziki sauce. What you might not know is that they're easy to make at home, and you can even enrich your falafels with ground pistachios and other ingredients.
However, there's one element that sets perfectly baked, crispy falafels apart from other dishes that rely on fried or baked dough: time. While a breading for oven-baked chicken or a cornmeal batter for hush puppies is ready to cook as soon as it's prepared, falafel mix benefits from resting overnight before baking. Just like with cookie dough, experts recommend letting it chill in the refrigerator for up to a day. And the best part about baking the rested mix instead of frying it? It's a perfectly acceptable method and requires very little oil. Drizzle the balls or patties with oil and place them on a baking sheet, turning them occasionally. If left to rest properly overnight, the baked falafels will form easily and be crispy on the outside and tender on the inside.
Why letting falafel mixture rest overnight works
Although many recipes and home cooks use drained canned chickpeas (which work perfectly well), traditional falafel is made with dried legumes (either chickpeas or fava beans). The legumes are soaked overnight (which requires patience), ground, and mixed (uncooked) with garlic, onion, and spices. They are then formed into balls or flattened into thick patties for frying or baking. Most recipes also include baking soda, which is one reason why it's best to wait before cooking the mixture.
While you can cook the mixture immediately, letting it rest allows the ingredients to meld, soften, and bind together (the only moisture comes from the chickpeas and onion, whether soaked or canned). Overnight, starches are released that help the falafels and patties hold their shape. This also prevents the mixture from becoming too dry or crumbly. Letting the baking soda work also results in fluffier falafels. If you can't wait overnight, place them in an airtight container in the refrigerator for at least an hour.
It's important to note that this trick is recommended for homemade falafels. Pre-made mixes specifically state that the dough should not be stored. Because water is added to these mixes, the dough becomes dense and sticky if left to cool overnight. The falafels won't smell or taste the same, and instead of holding their shape (like homemade falafels that have rested), they will fall apart.