Drain the water, pat and dry the chickpeas after soakig. This is most likely because the ingredients are not well mixed.

If the falafel won't hold together, you need to process the mixture once again and make sure to get a paste-like consistency.

Which is what we’re doing with these falafel. There isn’t a pulse in sight (unless you count the chickpea flour). “The origin of the word ‘falafel’ is thought to go back to ancient ...

While Jen’s a legitimate interiors addict, she’s no design professional, so she calls on an army of the country’s best to ...

Add the chickpea flour and mix everything together – it ... Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ...

To make the falafel, blend the chickpeas, garlic, onion, spices and parsley in a food processor until smooth. Empty into a bowl, add in the flour and season to taste (expect a strong taste ...

If you're looking for the secret to crispy but not crumbly falafel, look no further. Here's a tip for making the absolute ...

A wave of Arab immigrants arrived in the United States in the late 1960s, including Syrian-born Mamoun and Maria Chater, who opened the first falafel ... to soak the dried chickpeas beans overnight.

In 2010, he rolled out The Chubby Chickpea, one of the first food trucks in the city, serving up Israeli-style street food from falafel and ... battered with chickpea flour and served with a ...

A fantastic way to make falafel with a fraction of the oil ... In a food processor, blend the drained chickpeas, red onion, garlic, coriander, cumin, lemon juice, lemon zest, salt and olive ...