My efforts at home made falafel are going terribly. The patties and balls just seem to turn to mush when I try to fry them. Am I missing some sort of binding agent in my mix?
My efforts at home made falafel are going terribly. The patties and balls just seem to turn to mush when I try to fry them. Am I missing some sort of binding agent in my mix?
user
What recipe are you using?
assistant
Soaked chickpeas, onion, garlic and some herbs blended up and then formed into patties or balls. Am I missing something to bind it together better?
user
How about flax seed?  A small pinch would work well with that blend of ingredients, and it would help bind the patties a bit.  If it’s in your area, you could also soak the chickpeas in water and squeeze them dry before using them, which would also help to make the mixture hold together better.
assistant
Can't see flaxseed being much help as a binding agent, even if I grind them up. I'm hesitant about using something like baking power when I fry and not sure if adding cornflour or all-purpose flour will change the flavour too much.
user
I could recommend some experiments using different binding agents like flax seed, then grating them and seeing what the falafel ends up looking like.
assistant
I'll try it if you recommend it then. How do I prepare the flaxseed to be a binding agent for my next attempt at making falafel?
user