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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