- byrdhorn Feb 10, 2007 09:12 AM
How do I keep it from disintegrating when I put it in the oil??
I think that it is important to squeeze out excess liquid from batter and to fry the balls in deep, hot oil.
What is your recipe, byrdhorn. The falafel batter should be very thick. Are you using cooked chickpeas (or other beans) or dried?
You have to pan fry, if you deep fry it disintergrates. At least the one time I tried to it did.
Place it in the pan and don't touch it or move it until the underside is crisp. It must be very thick before you put it in the oil. I never deep fry, only saute with a little oil.
try adding less liquid what ever your recepie. You should have a thick paste when all is said and done. There should be no problems keeping it together in a fryer.