Marvellous and ‘easy’ herb-packed falafel

Well, this is not really easy, Kenji, is it? Everything should be really dry. You will be thinking, “shit, this will never work, they will fall apart in the pan because they are so dry!” But they won’t. Make sure to control the oil temperature (around 190 °C), you will need a thermometer. Pack with whatever greens you have and can get.

Best falafel you ever had, do the homemade tahini sauce with it. It is sooo crunchy, my goodness me. And sooo worth the effort!

Other chickpeas recipes on lindy.

Link to the recipe
Serious Eats, J. Kenji López-Alt