Since I eat falafel so often at restaurants, I wanted a recipe I could make at home and really enjoy. Falafel is a favorite among vegetarians. The spices are important and should be personalized to taste. I wanted it to taste traditional, but without being deep fried or labor intensive.

It can be time-consuming because of having to soak the beans overnight. Opinions are divided on the most desirable texture for a falafel mixture. This recipe is a traditional method of cooking falafel. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel is a Middle Eastern dish made from chickpeas and/or fava beans. Seasoned and pureed garbanzo beans are formed into cakes and fried, then placed on a salad or in a pita sandwich with fresh sliced vegetables and cucumber sauce or tahini. Falafel originated in Egypt and is popular across the Middle East. Falafel often has good flavor, but a pasty, heavy texture.

Check out our favorite falafel mixes.) Falafel is a favorite among vegetarians. (No time to make your own falafel?

The spices are important and should be personalized to taste. This recipe is a traditional method of cooking falafel. (No time to make your own falafel?

It can be time-consuming because of having to soak the beans overnight. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Falafel that needs only simple condiments—tahini and hot sauce—to taste great. Check out our favorite falafel mixes.) Traditionally, it is deep fried to yield a crispy texture and often served in a pita.