After our third falafel disaster I am putting out the word for some falafel help. We have tried two different recipes and we are ending up with a soggy mess. So I am calling for your help. We need some falafel training.
Attempt number one - mixture two soft and fell apart when I tried to turn them. They also absorbed a lot of oil.
Attempt number two - mixture looked okay - had the consistency of a rissole when laid out neatly on the plate but fell apart and went soggy during the cooking process.
Attempt number three - hubby tried a different recipe. First batch disintegrated. Second batch stayed together (with the addition of some plain flour to bind them) but the outside was crunchy and the inside soggy.
So.... a plea for help from all you fantastic falafel makers out there.
What is your recipe? What oil do you use? Do you use canned or dried/soaked chick peas? Do you deep fry or cook more like a pancake? Do you hold the spoon in your left hand or right hand ? lol
I really want to get this right. The recipe I have tastes really yummy and I would love to have something that I can serve up on a plate, as opposed to drinking it through a straw.
thanks in advance.