Ever asked yourself why is my falafel falling apart? Either during the cooking or handling steps? Fear not! This article will guide you through common pitfalls and offer troubleshooting tips to ensure your falafel stays beautifully intact.
Falafel is a beloved Middle Eastern street food, but achieving the perfect ball can be elusive for some home cooks.
The following 11 pointers accumulated through the experience of my family (who passed on their recipes to me) will help you master the art of making perfect ones every time.
Ingredient Consistency
One of the key factors in falafel cohesion is the consistency of ingredients.
Ensure that your chickpeas (and broad beans if you are using this ingredient too) are thoroughly soaked and drained. I always soak my beans overnight.
Pat them dry to avoid excess moisture if needed. The chickpeas (and broad beans) are not meant to be cooked prior to making the mixture.
Additionally, process all ingredients to create a hom*ogeneous mixture, preventing uneven textures that can lead to crumbling.
I tend to always use my hands to feel out the mixture post-processing.
Mixture Consistency
The falafel mixture should never be too wet or too dry.
If the mixture can be easily moved around, then it is too wet; on the flip side, if the mixture crumbles easily and does not hold together while shaping the balls, it is too dry.
The texture should not be too coarse nor too fine, similar to a grain of couscous works well.
Chilling the Mixture
After forming your mixture, it is vital for it to spend some time in the refrigerator to chill.
Chilled falafel mixture is less likely to break apart during frying.
Aim for at least 30 minutes to let the mixture firm up and enhance its structural integrity, this will also give the baking soda time to soak into the mixture.
Oh and about the baking soda, don’t be tempted to add more, its function is to create a fluffy falafel, too much of this ingredient will only make the balls expand more than they need to, thus resulting in the falafel falling apart.
Shaping The Falafel
A falafel ball that isn’t compacted well enough, will definitely fall apart.
Make sure that when shaping the falafel balls, the mixture is pressed together well. Use a falafel press if possible, this will make the job a lot easier.
This short video will show you how to shape falafel.
Fresh Oil
Ensure you are using fresh oil for frying. Oil that has been reused multiple times can contribute to a less-than-optimal texture.
Using clean, hot oil for each batch of falafel will result in a more consistent and appetizing outcome.
Insufficient oil can contribute to the issue of falafel falling apart during frying as the balls may succumb to the pressure of bubbles forming, causing the mixture to break apart as it cooks.
Oil Temperature
Achieving the right oil temperature is crucial for a successful falafel fry.
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.
If you do not have a thermometer, test the oil by placing a tiny amount of the falafel mixture into it and if it bubbles, it’s ready to use.
Do not overcrowd the fryer, if there is too many balls frying at the same time, then you most definitely have lowered the temperature of the oil, giving you suboptimal results.
Frying Technique
When frying falafel, be gentle during the flipping process.
Use a slotted spoon to carefully turn them over, avoiding any unnecessary pressure that could cause breakage.
Fry each side until golden brown for a crispy exterior while maintaining a cohesive interior.
If you prefer to avoid deep frying, you might be keen to learn about air frying falafel instead.
Freezing Method
Prepare the falafel balls as per usual, then freeze the falafel balls and deep fry them from frozen.
This should prevent the falafel falling apart during the frying process.
It is also a practical way to save time and store falafel, I love freezing mine!
Binding Agents To Stop Falafel Falling Apart
Traditional falafel doesn’t generally use any type of binding agent.
However, some recipes call for the use of one.
My family’s Lebanese falafel recipe uses one small amount of boiled potato and it works perfectly every time. You can see the boiled potato in the below image.
You could also try chickpea flour to achieve better adhesion of the batter sticking together.
Experiment with the ratios, and don't forget to mix the ingredients evenly into the batter, you'll want to avoid clumping.
Sizing Matters
Consider the size of your falafel patties.
Smaller patties tend to hold their shape better than larger ones.
Aim for uniformity to ensure even cooking and reduce the risk of uneven textures that could lead to crumbling.
It is best to use a falafel press. If you love to enjoy falafel regularly, this inexpensive tool will make all the difference to in creating the perfect shape.
It's a no-brainer investment.
More On Falafel
If you are either on a vegan or gluten-free diet, you might want to understand if falafels are vegan? Or are falafels gluten free?
Conclusion
Perfecting the craft of crafting falafel demands practice and patience. However, armed with the troubleshooting tips above for identifying reasons behind falafel falling apart, you'll soon be adept at creating ones that not only explode with flavor but also maintain their shape flawlessly.
Happy cooking!
Do you have another tip to add? I'd love to know! Leave me a comment below tag@plantbasedfolkon social media.
