Falafel so light, fluffy, and moist, it doesn't have to be stuffed in a sandwich.
. This is a tragic yet understandable stance to take, and I don't hold it against him . In fact, I used to be in the same boat.
The only real-world falafel I've had that comes close to the ideal I hold in my head is the falafel from. One of the keys to its deliciousness is the size of the balls. They tend to be quite small compared to typical falafel balls—just an inch and a half or so in diameter. This gets you a much better ratio of crisply fried exterior to moist interior. They also triple down on the herbs with a combination of parsley, cilantro, and mint; most recipes call only for parsley and cilantro.
I start by soaking chickpeas overnight in water, carefully draining them, then putting them into the food processor along with a ton of herbs, some scallions , some salt, and some dried spices . I pulse them until they turn into a coarse meal that just holds its shape. You can also push them through a meat grinder fitted with a small die.
Because the soaked and ground chickpeas still have plenty of uncooked starch in them, they bind together quite well even without the aid of flour. Still, they can be a little bit crumbly. The trick is to grind them, then let the ground mixture rest for about 15 minutes in order for the excess starch to seep out of it, making it easier to form coherent balls.
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