How much water do you add to falafel mix?

How much water do you add to falafel mix?

*to make falafel, combine 1 cup homemade dried falafel mix with 1/2 cup hot water and 2 tsp lemon juice. Set aside for 15 minutes to thicken. Pan-fry spoonfuls of the mixture in hot vegetable oil for 2 minutes on each side.

How do you mix falafel?

Directions: Mix carbonated water, oil, minced garlic, chopped cilantro and salt. Then mix in the Authentic Foods Falafel Mix. Let the mixture stand for five minutes to absorb the liquid.

What is a good binder for falafel?

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.

What is in falafel spice mix?


  1. 1 part coriander powder.
  2. 1/2 part cumin powder.
  3. 1/4 part black pepper.
  4. 1/4 part red chili powder.
  5. 1/4 part cinnamon optional.

What if my falafel mix is too wet?

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 are my falafels falling apart?

Why does my falafel fall apart when I fry it? If the dough mixture is too wet, it will fall apart. Take the time to really drain those chickpeas and follow the other steps and they will stay together.

Why is my falafel not sticking together?

If they still won’t hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won’t hold, add 1-2 eggs to the mix. This should fix any issues you are having. Before frying my first batch of falafel, I like to fry a test one in the center of the pan.

Why is my falafel not fluffy?

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won’t be as moist and fluffy as they should be.

Why is my homemade falafel falling apart?

What does baking soda do in falafel?

A very small amount of baking soda helps bean starches burst and gelatinize more quickly, so it’s the perfect thing for their brief dip in the deep fryer.

Why is my falafel mix so wet?

If they are turning into mush it is likely because your temperature is too high on your frying pan. Try turning it down to medium or medium low. Also, one thing you might try when making your falafel mix is to use the coldest water possible in it. This will help the falafel to stick together when frying.

Why is my falafel dense?

Adding lots of onion and fresh herbs to falafel makes them flavorful and moist—and usually so wet and fragile that they fall apart in your hands or during cooking. Adding flour holds the falafel together and soaks up the excess moisture but makes the fritters dull and dense.

Why are my falafel mushy?

The pulse of the matter The stuff in cans has already been cooked and is soft, so if you use them for falafel then they tend to end up mushy. Dried pulses that are soaked overnight are still raw and will only be cooked when you cook the falafel, so they, on the other hand, retain their texture and flavor.

How much baking soda do I add to falafel?

Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

Do you add baking soda or baking powder to falafel?

Baking powder — We include baking powder as an optional ingredient because you can absolutely make amazing falafel without it. That said, if you have it in the kitchen, adding a little baking powder makes the center of the falafel just a little bit more tender, airy, and light.

What temp should oil be for falafel?

Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes.