Posted: 1/11/2010 4:06:16 PM EDT
|
Found an awesome recipe, but because I don't have the appropriate equipment I had to mix it by hand and it ended up being really mushy instead of a little bit drier and grainy like you get in restaurants so it almost felt like it was "raw" in the middle, like undercooked dough. Any recommendations from fellow falafel makers? |
|
Quoted:
I've always just mixed by hand. Most important thing I ever found was that it needed to sit a little while (10-15 minutes) to absorb the water. If you try cooking it before the water is absorbed into the grain, it is runny while cooking and mush once cooked. We have had times where it totally falls apart while cooking, must be we didnt' let it sit long enough. Good to know. |