Baking Powder Is The Secret Ingredient For A Fluffier Falafel

Falafel, a golden gem from Middle Eastern cuisine, is nothing short of a delicious treat. These crispy, deep-fried balls or patties crafted from ground chickpeas or fava beans are bursting with flavors of herbs and spices, making every bite an unforgettable delight. Most importantly, falafels are celebrated for their contrasting textures that feature a crunchy exterior housing a soft, flavorful inside. The secret to elevating the inside of these legume fritters into the perfectly light and airy core is an unassuming kitchen pantry staple — baking powder.

As a leavening agent, baking powder works by creating air bubbles within a dough or batter mixture, making it rise and become porous. These tiny gas pockets make pancakes fluffier, cakes rise, and as you will soon discover, falafels delightfully tender. So when the falafel mixture is fried with this addition, the result is a treat that is incredibly fluffy, almost melt-in-the-mouth on the inside.

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How To Use Baking Powder In Preparing Falafel

Experimenting with baking powder doesn't require complex culinary skills. Simply add a teaspoon of it to your typical falafel recipe, ensuring it's blended in well. However, as with all things in the kitchen balance is key. Typically, for a batch that serves four to six people, a half to three-quarters a teaspoon is sufficient. The key is to mix it in thoroughly with your falafel batter, ensuring an even distribution.

After mixing, another key step is refrigeration, so pop the mixture in the fridge for 15 to 30 minutes. This rest period not only gives the different flavors a chance to blend well but also allows the baking powder to integrate completely. Next, shape the batter into small balls and deep fry in batches until golden brown. The heat during cooking will trigger the magic of the baking powder and once you taste these fluffy falafels, there's no going back. You can be sure baking powder will become your go-to addition for the perfect falafel bite.

Read the original article on Tasting Table.