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Topic: Falafel?  (Read 1945 times)
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« on: February 07, 2006 05:15:26 PM »

I attempted to make falafel the other night, and I haven't had that big of a disaster in a very, very long time. When I put the little balls in the oil to fry them, they held their shape for a bit, but when I checked on them a few minutes later, they had turned into soup. I need help.

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« Reply #1 on: February 07, 2006 05:28:45 PM »

I always add half a block of firm tofu. Adds nutrition and helps it keep its shape Cheesy

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« Reply #2 on: February 08, 2006 08:54:03 AM »

Maybe if you post your recipe we can help.  Jess

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« Reply #3 on: February 18, 2006 10:29:20 PM »

What the heck is a Falafel???

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« Reply #4 on: February 18, 2006 11:09:21 PM »

sarahmack77- Falafel is a yummy fried ball consisting of ground chick-peas herbs and other assorted ingredients  ...  and really is much better than my description. It is one of my fav Middle Eastern dishes.

When I have made it in the past I found that I need to keep and eye on them and turn as soon as they reach a nice brown color. It is possible that you may not have had enough oil or the oil was not hot enough. It probably depends on the recipe though.

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« Reply #5 on: February 19, 2006 06:32:57 AM »

I have to guess you just had too much liquid. Did you drain the chickpeas, or did you use chickpea water AND add the recipe liquid? I'm just guessing you used canned chickpeas, of course.

« Reply #6 on: February 19, 2006 10:39:54 AM »

I always add a bit of flour into the chickpea paste before i fry 'em. Also, i pat on more flour on the outside of the patties. I dont know if the extra flour helps, but whenever i forget it, the patties seem to randomly soup-a-fy.

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« Reply #7 on: February 19, 2006 10:44:17 AM »

Not that I've ever made this, nor do I have that much of a clue on the matter, but I'm pretty good at recipes, so if you post it, as well as what you did (and maybe shouldn't have), ten bucks says I could help.  Smiley
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« Reply #8 on: February 19, 2006 11:57:09 AM »

The recipe I had was for about eleventy-billion servings, so I tried to roughly scale down the proportions of ingredients in my head. Obviously that didn't work out too well. I used 2 cans of chickpeas (w/o liquid), garlic, a little lemon zest, spices, etc. I tried to get the consistency to be about twice as thick as hummus, then I rolled it into balls and got a huge mess.

When y'all make it, what is the "paste" like? The flour idea sounds like a good way to get me to the right thickness, but I have no idea what that is. the balls I had were kinda delicate, so I guess that should have been a sign that things weren't going right.

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« Reply #9 on: March 28, 2006 09:45:54 PM »

I know with a lot of recipes that you mix ingredents like this (eg burger patties etc) it often says to refridgerate them for a while to let the mix bind together..

Just a thought..
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