How to Make the Poo Poo Platter from A Bug’s Life

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a bugs life poo poo platter

What’s Up, Hungry People?

Today, we’re diving into something that’s a tad unusual but stick with me—it’s going to be a blast. We’re taking inspiration straight from A Bug’s Life and recreating the infamous “Poo Poo Platter.”

Yes, you read that right.

Before you run for the hills, let me assure you, my version is actually twist on a classic Middle Eastern favorite: falafel. After dozens of requests to bring this… interesting meal to life over on TikTok, I decided it was about time to recreate the dish that I’ve been thinking about since I was literally 8 years old.

Here’s What You Need

  • Dry chickpeas: The base of falafel, providing texture and protein.
  • Baking soda: Softens chickpeas, making them easier to process.
  • Red onion: Adds a sharp, sweet flavor to the falafel mixture.
  • Garlic: Infuses the mixture with a pungent, aromatic flavor.
  • Fresh parsley: Offers a fresh, slightly bitter taste.
  • Fresh dill: Contributes a unique, tangy flavor to the mix.
  • Coriander: Delivers a lemony, floral taste.
  • Cumin: Provides a warm, earthy spice.
  • Sesame seeds: Adds a nutty texture and flavor.
  • Cayenne: Gives a spicy kick.
  • Black pepper: Enhances overall flavor with a spicy note.
  • Baking powder: Helps falafel puff up and become crispy when fried.
  • Vegetable oil: Used for frying, gives falafel a crispy exterior.
  • Tahini: Drizzled on top for a creamy, nutty flavor.
bugs life poo poo platter recipe

Let’s Cook!

First things first, we start with dry chickpeas that need a good soak in water overnight. Why bother, you ask? Well, using dry chickpeas and soaking them is the secret sauce to achieving that impeccable falafel taste and texture we’re after. Canned chickpeas just won’t cut it here—they’re too moist and can make the falafel too dense.

Once our chickpeas have had their beauty sleep in water, it’s time for a little action. Toss them into a food processor along with a concoction of flavor boosters: some red onion for bite, garlic for punch, fresh parsley, and dill for a green kick. Then we spice things up with coriander, cumin, and a hint of cayenne for heat, black pepper for spice, and a dash of sesame seeds and baking powder. The baking powder isn’t just for show; it’ll make our falafel puff up and achieve that irresistible crispy exterior as it fries. Pulse the mix until it’s cohesive yet retains a coarse, grainy texture. We’re not making hummus, after all!

falafel poo poo platter

Now, here’s the fun part. Transfer the mix to a large bowl and shape our large… uh, masterpiece. Let’s call it our “gourmet poo poo” for the sake of sophistication. Then, we let it chill in the fridge for a few hours. This isn’t just to make it cold; it’s a crucial step for the flavors to mingle and develop, making our falafel even more delicious.

After its chill session, it’s time to fry our creation. We’re aiming for a golden, crispy exterior while ensuring it’s cooked perfectly inside. Once done, let it rest for a bit. This is crucial for letting the insides set up properly.

To serve, drizzle a generous amount of tahini sauce over our poo-poo platter. Despite its playful name and appearance, it tastes just like the falafel we know and love. Honestly, I can’t believe how many times I’ve had to say poo-poo for this recipe, but it’s all in good fun and for a tasty cause.

food from a bugs life

Falafel Making Tips

  • Soaking Chickpeas: Soak dry chickpeas for 24 hours to ensure they’re soft enough to blend but not too mushy. This step is crucial for achieving the right falafel texture. Canned chickpeas can make the falafel too moist and dense.
  • Texture of the Mixture: The falafel mixture should be coarse, not smooth like hummus. If the mixture is too wet, add a little chickpea flour to dry it out. If it’s too dry, a tiny bit of water can help. However, the mixture should primarily stick together on its own due to the correct balance of wet and dry ingredients.
  • Shaping the Falafel: Use wet hands to shape the falafel to prevent sticking. If you’re aiming for authenticity, consider shaping them into patties or small balls for traditional falafel. For the “Poo Poo Platter,” a larger log shape is more thematic.
  • Frying Temperature: Ensure the oil is at the right temperature (350°F) before frying. Too hot, and the outside burns before the inside cooks; too cool, and the falafel absorbs too much oil, becoming greasy.
  • Resting After Cooking: Allowing the falafel to rest after frying is crucial for letting the insides set properly. This rest period helps avoid a too-crumbly texture and ensures the falafel is cooked evenly throughout.
  • Serving with Tahini: Drizzle generously with tahini before serving. Tahini sauce can be flavored with lemon juice, garlic, and salt to enhance its taste and complement the falafel.
bugs life poo poo platter

As we wrap up our tribute to A Bug’s Life with this “Poo Poo Platter,” it’s clear that creativity in the kitchen can lead to some pretty fun and tasty results.

Remember, whether you’re a seasoned chef or just starting out, the key to great cooking is a dash of imagination and a willingness to experiment. This recipe proves that even the most unlikely inspiration can turn into a dish that’ll have everyone buzzing with delight around the dinner table. So, go ahead, serve up this falafel masterpiece to your own colony at home and watch as they marvel at your kitchen prowess. Here’s to cooking up your next great adventure, one delicious bite at a time. Enjoy!

Poo Poo Platter from A Bug’s Life

The Starving Chef
Recreate the iconic "poo poo platter" from A Bug's Life, turning it into a delicious falafel dish that defies its playful name.
Prep Time 1 day 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 1 day 2 hours 20 minutes
Course Fictional Feasts
Cuisine Mediterranean, Movies
Servings 1 falafel log



  • 15 oz dry chickpeas + water to cover
  • 1 teaspoon baking soda
  • 1 cup red onion diced
  • 1 tablespoon garlic minced
  • 2 tablespoons fresh parsley
  • 4 tablespoons fresh dill
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon sesame seeds
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 tablespoon baking powder
  • 6 cups vegetable oil for frying
  • tahini for serving


  • Measure out 15 oz of dry chickpeas into a large bowl. Sprinkle the baking soda over the chickpeas to help them soften. Add enough water to fully submerge the chickpeas and soak for 24 hours.
  • Drain the chickpeas and place them into a food processor. Add red onion, garlic, fresh parsley, and dill. Then add cumin, coriander, cayenne, black pepper, sesame seeds, and baking powder.
  • Pulse in the food processor until a coarse mixture forms. It should stick to itself and be able to form into a ball shape.
  • Transfer the mixture to a large bowl and shape with wet hands into the desired shape. Place back into the bowl and chill for 2 hours to fully develop the flavor. Prior to frying, let it rest at room temperature for 30 minutes.
  • Prep a deep fryer or heavy-bottom pot with enough oil to cover 3/4 of the falafel log (do not overfill the pot) and heat to 350°F.
  • Carefully place the falafel log into the oil. Deep fry for 7-10 minutes, until the log is golden brown and cooked through. Use tongs to roll the log around in the oil so that it cooks evenly.
  • Transfer the cooked log to a plate lined with paper towels to absorb any excess oil. Cool for 10 minutes to set the inside of the falafel.
  • Drizzle tahini over the "poo poo" as desired. Enjoy!
Keyword chickpea, falafel
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