Home Cooking

Frying Falafel

The Collapse of the Falafel

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The Collapse of the Falafel

orangewasabi | Sep 10, 2007 08:37 AM

Any tips on frying falafels without having them burst apart into a fluffy mass of crunch? We were able to achieve structural integrity but the tennis ball size was a bit off putting.

At L'as (in Paris) they serve lovely little 1" round falafels that are crunchy on the outside and soft on the inside.

We used 2-3" of oil (so they could float) but maybe that's too much? What texture should the mix be? Ours might have been too wet?

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