why did my falafel disintegrate in the fryer

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Oil Temperature If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart. Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture. Aim for a temperature around 356°F (180°C) for optimal results.
why did my falafel disintegrate in the fryer

Do This Before Frying

Resting the prepared falafel balls in the refrigerator for about an hour before you fry them can also help them keep their shape when they hit the hot oil. For best results, the oil should be between 350 and 360 F. Work in batches so that you dont crowd the pan when you fry the falafel as that can cause them to bump into each other and knock them apart. It also lowers the temperature of the oil, which can prevent the protective “crust” from forming and make the balls soggy. Fry a few at a time, making sure the temperature remains in the desired range. Use a slotted spoon to gently turn them so they brown evenly on all sides. When they look golden, remove them from the oil and set them on paper towels to drain.

Making Falafel From Scratch

It can be a little tricky to make your own falafel but certainly not difficult. With just a bit of practice, youll be making them like a pro in no time. The convenience of packaged falafel mixes is that you only have to shape and fry the fritters. But its worth trying to make your own. The trouble you might encounter, the first time around, is getting the right consistency so that your falafel wont break apart as you drop it into the oil.

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Just be sure you dont overwork the falafel batter. Handle it as little as possible and use a scoop to form the balls and drop them into the oil. Specialty shops actually sell a falafel former but a cookie scoop will work just fine. Otherwise, you might end up with hard, dense nuggets instead of a crispy, airy bite.

How NOT to do falafel (Canned chickpeas beeing the culprit)

FAQ

How do you keep falafel from falling apart when frying?

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Why is my falafel doughy?

The from-scratch problem was always moisture: cooked chickpeas, whether prepped at home or poured from a can, always made the falafel mixture too moist. I’d add binders, like flour or breadcrumbs, but these made the falafel too dense and doughy.

Why is my falafel wet inside?

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Is falafel supposed to be mushy?

A cooked falafel is supposed to be crispy and crunchy on the outside, and soft on the inside. Due to variations in preparation methods and recipes – some falafels are mushier and with more moisture, while others are a bit more on the dry side.

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