Fail: Falafels

Pin Reaper: Steck

Original Inspiration: https://www.pinterest.com/pin/492088696761345142/
via: http://www.babble.com/best-recipes/an-easy-falafel-recipe/

Pinterest Fail Falafels inspiration

What I Did: My daughter needed to make a Middle-Eastern dish for a language class at school. We like falafels, but I’ve never made them. Most of the recipes classify themselves as “easy” but this was a disaster! As the falafel patties cooked in the oil, they disintegrated before our eyes!

My Result:

Pinterest Fail Falafels result

Next Time I Will: I’m not sure why this happened.

Pinterest Fail Falafels storyboard

6 COMMENTS ON THIS FAIL:

  1. Suzy

    If you try these again, try freezing the patties before frying them. Also start with a lower oil temperature, it looks like yours was pretty hot to begin with- My easy trick for oil temp is to drip just 2 or 3 drops of water into the oil before you put it on the heat. When it pops, the oil is just right- at the temperature water evaporates.
    If you don’t mind them not being vegan, you might also try adding an egg white to the mixture as a binder, like you would do in a meatball.

  2. Bob

    Here’s a recipe that I have made time and again. So Delicious!
    Falafel
    • 1 cup (200g) dry chickpeas = (400g) soaked/drained chickpeas*
    • 4.5oz (125g) onion
    • 2 T (50g-55g) chopped garlic
    • 1 oz (30g) fresh parsley, stems included
    • 1 T ground cumin
    • ½ T ground coriander seed
    • ½ T salt
    • ½ tsp cayenne pepper
    • ¼ tsp ground cardamom
    • 1 tsp baking powder
    • 6 Tbsp flour
    • 2C Oil for frying
    Soak chickpeas in water overnight. Drain.
    Put drained chickpeas*, onion, garlic, and parsley into large food processor, chop until fine.
    Add spices, continue to chop.
    Place mixture into a bowl,
    Add flour and baking powder. Mix well.
    Cover and refrigerate at least 2 hours.
    In a large pot, heat oil to 350F (175C)
    Gather some falafel dough onto a tablespoon, and using another spoon; gently slip them into the hot oil.
    Deep fry a couple of minutes on each side.
    Remove onto paper towels.

  3. Julian

    Suzy is right in saying that you need to add egg as a binder. I found that whenever you use canned legumes for falafel you need egg in it or they will fall apart. You need to soak raw, dried chickpeas overnight (or whatever legumes you prefere). Then youmash them up with the other ingredients and you are Gold to go.

  4. Elke

    Use dried chickpeas that have been soaked overnight. Canned chickpeas will not stick together the way soaked ones will. Find a good recipe that doesn’t call for canned and you’re set. It sounds more difficult, but it’s really not and the taste is worth the extra time.

    Here’s the one I use: http://toriavey.com/toris-kitchen/2011/01/falafel/

    Good luck!

  5. Andrew

    OMG, don’t do anything different – it turned out perfect!

    What’s with all these do-gooders posting Helpful Hints for the next time you try something that was a spectacularly funny fail? The point of this site is to share misfortunes and a laugh, not be so smug about how Martha-esque one is.

    • Jessica Hollow

      Now, Andrew, don’t make the other commenters falafel about themselves.

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