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Old 02-10-2020, 04:33 PM   #1
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Binder for Fried Balls?

So the other night I made falafel again. The last time I made them I used some chickpea flour I made in the VitaMix instead of AP flour, and noticed it did not bind nearly as well. This time, I tried more of the chickpea flour, but with the same result.

My question is, when binding mixtures with flour for forming and frying, and the mixture is to sit for an hour or so to allow for flavors to meld, is it best to add the flour before the setting time, or just shortly before forming and frying?

Based on experience, my guess is the latter... but I have not experimented enough to be certain of this.
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Old 02-12-2020, 03:21 PM   #2
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Nobody knows??
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Old 02-12-2020, 04:11 PM   #3
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Old 02-12-2020, 04:42 PM   #4
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My Danish recipes that use flour as a binder are all for meat or fish. But, they always recommend letting the "dough" rest, so the flour has the time to get properly hydrated.
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