Hi, first post! (I hope this is the right forum!)
So, the other night I tried to make one of my most favorite dishes ever. The falafel. I got some precanned chick peas, onions, garlic, and the assorted other seasonings required and suggested by tons of online sites and cook books.
As far as I know, the preparation stage went according to instruction, save for the onions maybe being a bit chunkier than expected.
Well, I tried frying them two different ways. One was in a fry daddy, set to the recommended temperature, and the other in a skillet. In both instruments the falafel broke up and practically melted as it cooked. The ones that did survive did not have the texture, nor the flavor, of the falafel at my favorite mediterranean dig.
From this short explanation, could any of you clue me into where I went wrong?
So, the other night I tried to make one of my most favorite dishes ever. The falafel. I got some precanned chick peas, onions, garlic, and the assorted other seasonings required and suggested by tons of online sites and cook books.
As far as I know, the preparation stage went according to instruction, save for the onions maybe being a bit chunkier than expected.
Well, I tried frying them two different ways. One was in a fry daddy, set to the recommended temperature, and the other in a skillet. In both instruments the falafel broke up and practically melted as it cooked. The ones that did survive did not have the texture, nor the flavor, of the falafel at my favorite mediterranean dig.
From this short explanation, could any of you clue me into where I went wrong?