The problem with all the baked falafel recipes out there? They are all dry, every one of them. We spent weeks (and hundreds of falafels) comparing various weird ingredients, trying everything conceivable to make THE juiciest falafels.
We actually overdid it in one of the batches, and managed to make falafels that roasted and crispy on the outside, but were basically jelly inside – Weirdly delicious!
This recipe is toned down a bit, to get a light, fluffy moist falafel thats crisp on the outside and juicy inside.
If you want a seriously juicy falafel – add half a cup of cooked oats to the mixture and tone down the other liquid accordingly.