Felafal

[Winged Isis]

I have never made these as I don't particularly like them. Three friends recently tried to, but as soon as they put them in the oil, they fell apart. What's the secret? They all said their recipe had no egg to bind the mixture. My OH says that's right, and wonders if they didn't soak off the brown skins. Could that be the reason?

[PRchick]

I love felafel but I don't make them. But I would think there would be enough moisture in the chickpeas for good binding, especially if they use canned chickpeas. If they are using fresh, maybe they need to cook them longer. The recipes I have seen do call for a little flour to bind the mixture. My other guess is that they do not have the oil hot enough when putting the balls in. The oil for any fried balls must be hot enough to brown the outside immediately. Like hushpuppies. One recipe I read said to test one ball in three inches of oil in a deep pot or wok at 375 degrees. If it falls apart, add a little more flour to the mixture so it does not stick to your hands.

Your husband is correct if they are using fresh chickpeas. They must be soaked overnight. Another tip I read was to chill the mixture in the frig for several hours before forming the balls and frying.

I may have to make some now.

[Winged Isis]

Thanks PR!

Have heard from one friend: she used canned chickpeas. I don't think she had enough oil, and I had already thought maybe it wasn't hot enough as I have found that to be the problem with fishcakes or cornfritters that disintergrate.

Hushpuppies? You cook your shoes?!!!

[Glyphdoctor]

Egyptians make them with fava, not chickpeas. I've made them with fresh and dried fava and none ever fell apart.

[PRchick]

What GD says is true from what I have read.Egyptians make it from fava beans.

[PRchick]

Thanks PR!

Have heard from one friend: she used canned chickpeas. I don't think she had enough oil, and I had already thought maybe it wasn't hot enough as I have found that to be the problem with fishcakes or cornfritters that disintergrate.

Hushpuppies? You cook your shoes?!!!

Ah cheeky, you know husupuppies are cornmeal balls served with catfish in the southern US. Very tasty/

[stratagems]

Felafel & ta'amiya are different, but I don't have any idea why they would break apart. We've never had that problem either.

[Winged Isis]

Ah cheeky, you know husupuppies are cornmeal balls served with catfish in the southern US. Very tasty/[/quote]

Hmmm, I do now. Never heard of them before. I'll take your word for it, PR!

[Winged Isis]

Felafel & ta'amiya are different, but I don't have any idea why they would break apart. We've never had that problem either.

How are they different; I've always been told they are the same.

[Claire]

It's the canned chick peas that make them fall apart! Been there done that! Adding flour does n't help with chick peas either! I've tried!
I use dried white fava beans, they are actually big white 'foul' split which you just soak over night. They should not be pre cooked. This mixed with onion, garlic, fresh coriander, parsley and dill and some seasoning always works for me. But the oil does have to be hot but not too hot otherwise they burn on the outside and are not cooked inside.
I think dried chick peas soaked in the same way would be OK too but not the tinned ones as these are pre cooked and just turn to mush. Some people I know do a mixture of chick peas and beans. Lebanese and Sudanese recipes tend to use chick peas whereas the Egyptians tend to use the beans.
I have been told that the difference between falafel and tarmeya is whether they are made with beans or chick peas but my husband says that in Alexandria they call tarmeya falafel as well!

[Winged Isis]

Thanks, Claire, that sorts it very nicely. I guessed that would be the cause. I will pass on the good oil to my friends. I have heard Egyptians call them both but not both at once.

[stratagems]

It depends on what it's made of. As GD said, Egyptians make it with fava, not chickpeas.