I first heard about falafel when I was asked to create a vegan menu for Hostess and Cook’s clients. Determined to make them perfect and delicious, I did extensive research, but my first attempt was an epic fail. The patties crumbled in the hot oil, and the few that held together absorbed far too much of it. I was distraught, convinced that all my “extensive” research should have prepared me. As with most things, though, experience proved to be the best teacher. I kept at it, making them a second time, then a third, yet I was still not satisfied. One day, while walking down the aisle at the pharmacy, I spotted a packet of raw chickpeas. Instantly, I thought to myself, “Aha! This might be the secret ingredient I’ve been missing.”

I went home and soaked the chickpeas overnight, and whoa! The result was a perfect, firm, and flavorful falafel ball. How glorious! From that day on, I vowed never to use canned chickpeas for falafel again. The difference is remarkable, especially in texture. My advice: always use soaked raw chickpeas if you want truly perfect results. I like to think I struggled through those early failures on behalf of all first-timers out there (laughs).

Falafel has since become one of my go-to dishes whenever I’m craving something vegetarian, filling, and healthy. I love experimenting with different spice blends, though cumin and coriander remain my essentials.

I hope you will enjoy tis recipe.