11 Street Food Classics You Can Make Safer (and Tastier) at Home

10. Falafel: Crisp on the Outside, Cooked Inside

Great falafel starts with dried chickpeas soaked overnight, not canned beans, which gives the right texture and helps the center cook properly. Pulse the soaked chickpeas with fresh herbs and spices rather than pureeing them; a coarse grind leads to a light, crackly crust. Fry or bake at a steady temperature so the outside browns evenly while the interior cooks through. If frying, keep the oil around 350°F and don’t crowd the pan. Tahini sauces and yogurt-based dips should be made with pasteurized ingredients and kept chilled until serving. For a lighter take, bake or air-fry falafel and brush lightly with oil mid-bake to encourage browning. These methods yield falafel that’s faithful to the street version but safer and easier to manage at home.