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Brewing beer, curing meat, or making cheese? Get great advice


byrdhorn Feb 10, 2007 09:12 AM

How do I keep it from disintegrating when I put it in the oil??

  1. a
    avi Feb 10, 2007 10:14 AM

    I think that it is important to squeeze out excess liquid from batter and to fry the balls in deep, hot oil.

    1. f
      FlavoursGal Feb 10, 2007 12:01 PM

      What is your recipe, byrdhorn. The falafel batter should be very thick. Are you using cooked chickpeas (or other beans) or dried?

      1. coll Feb 10, 2007 03:24 PM

        You have to pan fry, if you deep fry it disintergrates. At least the one time I tried to it did.

        1. c
          cooknKate Feb 10, 2007 05:08 PM

          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.

          1. n
            nothingman Feb 12, 2007 12:08 PM

            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.

            1. a
              agalarneau Mar 14, 2007 10:02 PM

              You can't use canned beans for real falafel - those recipes are fool's errands. I know that's heresy in a time when Rachel Ray can cook anything in 30 minutes, but real falafel takes at least 12 hours of planning ahead.

              Soak dried chickpeas, or a combination of chickpeas and favas.

              Here's how I did it:


              1 Reply
              1. re: agalarneau
                coll Mar 15, 2007 01:41 PM

                Canned for hummus, dry for felafel.

              2. t
                tigerbitesman Mar 15, 2007 09:54 AM

                The buffalobuffet link is right on. I use to make falafel for a restaurant and that's basically how I make mine. I use more parsley and scallion, which I dry well and then add to the bottom of the food processer, then weigh down with the chickpeas, cumin, salt and pepper. That's all I usually put into mine, you have to scrape and pulse repeatedly, but the buffalobuffet recipe looks very good. I've been trying to figure out how to make a sturdier ball so I can stuff them with cheese as an interesting appetizer for parties, havn't quite perfected this though.

                2 Replies
                1. re: tigerbitesman
                  agalarneau Mar 15, 2007 03:48 PM

                  Stuffed falafel? Interesting idea. It should work - pat out a centimeter-thick disk, add a 5 mm slice of cheese smaller than the disk, top with another 1 cm thick disk of mix. Pinch the edges together.

                  I'll try it next time. Fresh goat cheese ... or, I don't why I keep thinking this, jalapeno cheddar.

                  1. re: agalarneau
                    tigerbitesman Mar 16, 2007 10:01 AM

                    I've also put minced kalamatas into the mix, I want to do some modernized mediteranean in a tapas bar style setting someday, I love falafel but find it a tad heavy and it just doesn't hold for long, so I'm trying to think of ways to make this humble food a bit more refined, though not too far removed from its roots. The problem with stuffing is the mix needs to be a touch sturdier, I want to make elegant, smooth circles that ooze out creamy cheese when bitten into: I'm thinking a goat and feta mix whipped up light and airy first. Wish I had more time to play with this but let me know if anything works for you.

                2. Becca Porter Mar 15, 2007 02:55 PM

                  Oh, that reminds me of a fantastic falafal recipe in the yellow Gourmet Cookbook. It is used in a pita sandwich, SO good!

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