Making Falafel with Chickpea Flour: Taste Test & Comparison
Falafel, those delightful little fried balls of goodness, are a staple in Middle Eastern cuisine. Traditionally made with ground chickpeas that have been soaked, not cooked, they offer a unique texture and flavor that’s hard to resist. But what if someone finds themselves without dried chickpeas or simply wants to experiment? Can chickpea flour, also known as besan or gram flour, step in and save the day? The answer, while not a straightforward “yes,” is filled with fascinating possibilities.
Chickpea Flour: A Different Beast
Chickpea flour is essentially ground dried chickpeas. The key difference between using soaked chickpeas and chickpea flour lies in the moisture content and the way the starch behaves. Soaked chickpeas retain a significant amount of water, which helps bind the falafel mixture and create that characteristic fluffy interior. Chickpea flour, on the other hand, is dry and requires careful handling to avoid a dense, dry falafel.
The Challenge of Binding
The biggest hurdle in using chickpea flour for falafel is achieving the right consistency. Without the moisture from soaked chickpeas, the mixture can easily become too dry and crumbly. This results in falafel that falls apart during frying or ends up being hard and dense. The solution lies in carefully adding moisture and using ingredients that act as binders.
The Chickpea Flour Falafel Recipe Approach
While a straight substitution of chickpea flour for soaked chickpeas isn’t recommended, it’s definitely possible to create a delicious falafel variation using chickpea flour. Here’s a general approach:
Ingredients:
- 1 cup chickpea flour (besan)
- 1/2 cup finely chopped fresh herbs (parsley, cilantro, dill – a mix is great!)
- 1/4 cup finely chopped onion (red or yellow)
- 2-3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 teaspoon baking powder (for lightness)
- Salt and pepper to taste
- Water or chickpea brine (aquafaba) – add gradually to achieve the right consistency
- Sesame seeds (optional, for coating)
- Oil for frying
Instructions:
1. Combine Dry Ingredients: In a bowl, whisk together the chickpea flour, baking powder, cumin, coriander, cayenne pepper (if using), salt, and pepper.
2. Add Wet Ingredients: Add the chopped herbs, onion, and garlic to the dry ingredients.
3. Gradually Add Liquid: Slowly add water or chickpea brine, mixing well after each addition. The goal is to create a mixture that is moist but not too wet. It should be thick enough to hold its shape when formed into balls. Let the mixture rest for 15-20 minutes. This allows the chickpea flour to absorb the moisture and helps bind the ingredients.
4. Form Falafel: Using your hands or a small spoon, form the mixture into small balls or patties. If desired, roll the falafel in sesame seeds to coat.
5. Fry the Falafel: Heat oil in a deep fryer or a large pan over medium-high heat. Carefully add the falafel to the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, or until golden brown and crispy on all sides.
6. Drain and Serve: Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with pita bread, tahini sauce, hummus, and your favorite toppings.
Tips for Success: Crafting the Perfect Flour-Based Falafel
- Hydration is Key: The amount of water needed will vary depending on the chickpea flour and the humidity in the air. Add the water gradually, a tablespoon at a time, until you reach the desired consistency.
- The Resting Period: Don’t skip the resting period! This allows the chickpea flour to fully absorb the moisture and develop a better texture.
- Baking Powder is Your Friend: A little baking powder helps create a lighter, less dense falafel.
- Experiment with Flavors: Feel free to adjust the spices and herbs to your liking. A touch of lemon zest or a pinch of smoked paprika can add a unique twist.
- Consider Binding Agents: Some cooks add a small amount of ground flaxseed meal or tapioca starch to help bind the mixture.
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy falafel.
- Temperature Control: Ensure the oil is hot enough, but not too hot, to prevent burning the outside before the inside is cooked.
- Baking as an Alternative: For a healthier option, you can bake the falafel instead of frying. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown.
Beyond the Basics: Flour Falafel Variations
Once someone has mastered the basic chickpea flour falafel, they can start experimenting with different variations. Consider adding:
- Roasted Vegetables: Finely chopped roasted bell peppers, zucchini, or eggplant can add flavor and moisture.
- Spices: Explore different spice blends, such as ras el hanout or za’atar.
- Nuts: Chopped walnuts or almonds can add a nutty crunch.
- Sun-dried Tomatoes: Finely chopped sun-dried tomatoes add a burst of flavor.
The Verdict: A Worthy Alternative?
While chickpea flour falafel won’t perfectly replicate the texture of traditional falafel made with soaked chickpeas, it can be a delicious and convenient alternative. It offers a unique flavor profile and can be a great way to enjoy a falafel-like experience when time or ingredients are limited. With a little experimentation and attention to detail, one can create a satisfying and flavorful dish that celebrates the versatility of chickpea flour.
Culinary Explorations: More Than One Way to Falafel
Ultimately, the decision of whether or not to use chickpea flour for falafel comes down to personal preference. Some may find the texture and flavor perfectly acceptable, while others may prefer the traditional method. The beauty of cooking lies in experimentation and adaptation. It encourages exploration and the discovery of new flavors and techniques. So, embrace the challenge, try out a chickpea flour falafel recipe, and decide for yourself!
Top Questions Asked
Q: Can I completely replace soaked chickpeas with chickpea flour in a traditional falafel recipe?
A: It’s not recommended. The texture will be very different, likely dry and dense. Using a recipe specifically designed for chickpea flour is the best approach.
Q: What can I use instead of water to add moisture to the chickpea flour mixture?
A: Chickpea brine (aquafaba) works well, as it adds a subtle chickpea flavor and helps bind the ingredients. Vegetable broth or even a little lemon juice can also be used.
Q: My chickpea flour falafel are falling apart when I fry them. What am I doing wrong?
A: The mixture is likely too dry. Add a little more water or chickpea brine, a tablespoon at a time, until the mixture is moist enough to hold its shape. Also, make sure the oil is hot enough, as frying in oil that’s not hot enough can cause them to fall apart.
