When it comes to making falafel, I’m all for using raw chickpeas and fava beans. It gives that traditional texture and flavor that’s as authentic as it gets!
Cooking the beans before making falafel can make them a tad too mushy, and we all know falafel should have that perfect crispy exterior and tender inside. Using raw ingredients gives a fresh, light, and airy bite with a nice crunch on the outside! 
What’s everyone’s take on this? Do you go with the traditional route using raw chickpeas and fava beans, or do you take a different approach? Let’s hear your tasty tales!
Keep the conversation simmering, and let’s swap some scrumptious secrets! CooksCrafter 