No matter what recipe I have used, including the one from the Jerusalem cookbook, my falafel always dissolves in the oil. Followed to the letter including using a thermometer for the oil. No different with dried or canned.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.