No other falafel holds a candle to this one. It's intensely crispy on the outside, wonderfully fluffy on the inside, and seasoned to utter perfection.
Put the mixture into a metal or glass bowl, seal, and refrigerate for at least 1 hour to firm up.
Fill a large skillet with grape seed or other high smoke point cooking oil. The amount you use will vary depending on the size of your skillet. You want the oil to cover more than half of your falafel (oil level will drop as falafel absorbs it).
While the oil heats, form the patties. To do this, take a small scoop of falafel in one hand, cup it in your palm, and using the first two fingers of your other hand, press tightly into your palm to pack it together. (There might be some excess moisture that seeps out due to the water content of the fresh herbs. That’s okay!)
Once the patty holds together in your palm, gently place it either on a cutting board or the counter, so you can easily scoop it up with a lifter.
To test if the oil is the right temperature, grab a little bit of mixture, squeeze it into a ball, and carefully place it into the oil. It should sizzle right away. If it doesn't, you need to wait a little longer, or turn the temperature up slightly. If it turns brown in less than 30 seconds, the oil is too hot. In this case, turn the temperature down slightly, remove the pan from the heat, and return it after a few minutes. If at any point your oil starts to smoke, the temperature is too high. (Frying is a bit of an art, as every stove, skillet, and oil are different, but the more you do it, the more confident you will become. Always fry a small test fritter first, and that way you won’t ruin your whole meal.)
Use a metal flipper or metal tongs to pick up the fritters and gently place them into the oil. Do not overcrowd the pan.
The falafel will need 3-5 minutes per side to cook, depending on the size of fritters. Once they are golden brown, they are ready to be flipped.
Remove the cooked falafel and place on a paper towel lined plate to absorb excess oil.
Sprinkle with salt and serve immediately.
Eat cooked fritters immediately, otherwise they will lose crispiness. Uncooked mixture can be stored in the fridge for up to 3 days.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.