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Vanishing falafel

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By Wendy 23 Nov 2011 08:09	Vanishing falafel Morning, you lovely lot I made some falafel yesterday and heated the DFF to the prescribed temperature of 170C. I put the falafel in for the required length of time and when I opened the fryer the falafel had disappeared through the basket, not a complete one left. What did I do wrong? The only thing I can think of is that the mixture was a bit wet and the recipe said it must be dry, has anyone any ideas? Thanks Wendy Reply Quote
By violet eyes 23 Nov 2011 13:19	vanishing falafel I bet it was one of your cats, as you say some will eat anything :o) I've only made them once or twice, but I think I shallow fried them as they do tend to break up. Maybe you could try that next time. Reply Quote
By Wendy 23 Nov 2011 13:42	Falafel At any other time I might have accused the cats but not this time as I stood by the fryer the whole time. I might it try it on the sprouts if there are too many (though I doubt it) and see if they disappear!! Wendy :) Reply Quote
By Wendy 24 Nov 2011 10:52	Bolas - falafel 170g dried chickpeas, soaked for 24 hours & drained(I used tinned) 1 tsp bicarbonate soda 1 tsp salt 1 small onion 2 tbs chopped parsley 1tsp ground roasted cumin seeds 1tsp gound corinader seeds 2 cloves garlic, mashed gound black pepper 1tbs lemon juice pinch cayenne pepper oil for deep frying Blend chickpeas with salt & bicarb until coarse breadcrumbs. Add rest of ingredients, mix carefully. Mixture should be loose & crumbly. It says makes 18, approx 6cm diameter x 2cm thick, I only got 6! I followed the recipe apart from using tinned chickpeas. Maybe dried chickpeas would have been better. Wendy Reply Quote
By Wendy 24 Nov 2011 12:26	Thanks Bolas Thanks for the advice, Bolas, I will remember that for the next time I try them Wendy Reply Quote
By Gravy Queen 25 Nov 2011 09:34	Faffalafels Yes I agree with Bolognese, use dried ones that you soak first. The tinned ones just dont hold up. Reply Quote
By Wendy 25 Nov 2011 13:11	Falafel Thanks for the advice GQ it's nice to hear to agree with Bolas although I knew he wouldn't lead me astray! Went shopping for the dried ones and not a one to be found, I know they do them here but I must have picked a bad day! Wendy Reply Quote
By cherylanne 25 Nov 2011 16:21	falafel The recipe I've used for falafel calls for well-soaked but UNCOOKED chick peas. In the middle east they also use soaked dried broad beans. I think tinned ones are too soft so that's why yours fell apart. Reply Quote
By Saucey 25 Nov 2011 18:47	Falafel I have to agree that the only way to make falafel is by using dried chickpeas, the canned version never works. Reply Quote