Description
Falafel is a deep‑fried chickpea patty that relies on hydration, Maillard browning, and controlled oil temperature to achieve a crisp exterior and tender interior.
Technical
Falafel relies on hydrated chickpea protein and starch that are fried at high temperature, where rapid surface heating triggers Maillard browning while the interior reaches a safe 70 °C. Control of oil temperature, batter pH, and mixing intensity governs crust formation, oil absorption, and crumb porosity, producing the characteristic crisp exterior and tender interior.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttyearthyfriedsavoryaromatictoastedherbalspicedroastedumami