Why You Should Never Use Already Cooked Beans When Making Falafel

Falafel, a beloved Middle Eastern dish, is known for its flavorful, crispy exterior and tender, herb-infused interior. Each bite should deliver a punch of spices and freshness. However, achieving the perfect falafel can be tricky. Have you ever bitten into a dry falafel that crumbles apart and refuses to go down your throat? One possible culprit could be the condition of the legumes used in your preparation.

How Many Types of Legumes Can You Use for Falafel?

Falafel traditionally uses chickpeas (garbanzo beans), but various legumes can be employed to create delightful variations. Broad beans (fava beans) are commonly used in Egyptian falafel, lending a different flavor and texture. Some adventurous cooks even mix chickpeas and fava beans for a unique blend. Other legumes like lentils or black beans might be experimented with, but chickpeas remain the cornerstone due to their ideal balance of texture and taste.

Why It's Not Advised to Use Canned Legumes

Now, let's address the big question: why should you never use canned beans when making falafel? The primary issue with canned beans is their moisture content. Canned beans are pre-cooked and stored in liquid, making them significantly softer and wetter than their dried counterparts. This excess moisture can ruin the texture of your falafel, causing it to fall apart or become mushy rather than crispy and firm. Additionally, the flavor of canned beans is often compromised due to the preservation process, which can lead to a bland or metallic taste in your falafel.

What About Dried, Soaked and Then Cooked Beans?

What about using dried beans that you soak and cook yourself? While this might seem like a step up from canned beans, it's still not ideal for falafel. Cooking the beans softens them too much, leading to the same moisture issues as canned beans. The traditional method for making falafel involves soaking dried chickpeas overnight, but not cooking them. This soaking process hydrates the beans without making them overly soft, allowing for a mixture that holds together well and fries up crispy on the outside, while remaining tender inside.

Some Tips to Get the Best Ever Falafel

To ensure your falafel turns out perfectly every time, start with high-quality dried chickpeas. Soak them in plenty of water for at least 12 hours, or overnight. This process will rehydrate the chickpeas without cooking them, preserving the necessary texture. When processing the soaked chickpeas, pulse them in a food processor until finely ground, but not pureed. The mixture should be coarse enough to hold together yet fine enough to create a smooth falafel. Season generously with fresh herbs, spices, and aromatics for the best flavor. Finally, when frying, make sure the oil is hot enough to create a crispy exterior without absorbing too much oil, ensuring a perfect bite every time.