Back in high school, one of my first jobs was as a hostess at a small Greek chain restaurant. Ever since then, mediterranean cuisine has been one of my favorites. Mediterranean cuisines balance of proteins, herbs, rich dips and cool, crisp salads will always have a special place in my heart. Falafel is a very versatile protein that can be used in salads, wraps, power bowls, or by themselves with homemade hummus 😋 .
This was my first time making homemade falafel and it was by far the best falafel I’ve ever had. Being able to control the texture and spiciness of the falafel made it so much more enjoyable.
The hardest part? Trying to keep the falafel ball together. Initially, I rolled the falafel into balls but when I would transfer them to the skillet, they would crumble a bit. Adding more flour might help to keep the balls together, but I noticed that flattening the balls a little bit helped to keep them intact.
Another difficulty was avoiding burning yourself with the hot oil. You need to move verrryyyyy carefully when placing the falafel onto the skillet and when turning them to brown the other side. You should use tongs and a pot skimmer to place the falafel into the skillet and make sure to only heat your oil on low heat, otherwise, you run the risk of oil popping onto your skin.
Crispy on the outside and fluffy on the inside, check out my recipe for easy vegan falafel after the jump!