Crispy on the outside, light and fluffy in the middle, and packed with fresh herbs and spices – what’s not to love? The key to making great falafel is twofold. First, you need to use dried chickpeas instead of tinned ones – that’s what will give your falafel a light, fluffy almost crumbly interior. Second, you want to coarsely grind your soaked chickpeas – if they’re too finely ground, the falafel will be dense.
For the falafel:
For the green tahini sauce (optional)