The standard and most reliable method for making authentic falafel is to use raw dried chickpeas that have been soaked in water overnight, rather than cooked or canned ones.
When raw chickpeas soak for 12 to 24 hours, they absorb water and soften just enough to be ground, but their starches remain raw and ungelatinized. When you grind raw soaked chickpeas in a food processor, they break down into tiny, granular pieces similar in texture to coarse sand or cornmeal. As these patties fry in hot oil, the internal starch cooks rapidly and binds the patty together naturally while moisture turns to steam, creating a light, airy crumb on the inside and a remarkably crisp exterior without needing any added flour.
In contrast, canned or boiled chickpeas are fully cooked and saturated with excess moisture. When you process cooked chickpeas, you end up with a smooth, dense paste similar to hummus. Because the starches are already hydrated and broken down, the mixture turns gummy and tends to disintegrate or dissolve when submerged in frying oil. While some quick recipes attempt to fix this by adding flour, breadcrumbs, or eggs as binders, the resulting patties turn out dense, heavy, and doughy rather than light and crisp.
For the best results on a weeknight, soak your dried chickpeas in plenty of cold water the night before with a small pinch of baking soda. Drain them thoroughly and dry them well before pulsing them in your food processor alongside fresh herbs, garlic, onions, and spices. Be careful to pulse until the texture is finely minced but not pureed. Letting the mixture rest in the refrigerator for about 30 minutes before shaping will also help the patties hold their shape perfectly during frying.
