I have strong feelings about falafel. Specifically, that most falafel you buy is dry and dense and sad. Homemade falafel, when you do it right, is crispy outside, bright green and herb-packed inside, and genuinely one of the best things you can eat. The secret: use dried chickpeas soaked overnight, NOT canned. Canned chickpeas have too much moisture and your falafel will fall apart in the oil. Dried chickpeas, soaked but not cooked, give you that perfect texture — crunchy shell, fluffy interior