How to Make the Poo Poo Platter from A Bug’s Life
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Today, we’re tackling something a little out there, but stick with me—this is going to be fun. 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 ant 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. I actually got this movie for a gift for my first communion (I know, I know, I’m aging myself here) – and I can’t remember exactly which it was but it was either the very last VHS I ever recieved OR the very first movie on DVD I ever laid my hands on.
If you need a refresher, A Bug’s Life follows Flik, an inventive but clumsy ant who recruits a misfit crew of circus bugs to help save his colony from greedy grasshoppers. Somewhere along the way, we’re treated to one of the most absurd and hilarious on-screen meals: the poo poo platter.
For some reason, this scene stuck with me for years, and judging by the number of requests I’ve gotten, I’m not alone.
Obviously, I’m not serving up actual bugs (you’re welcome), but I am bringing this childhood memory to life with a falafel-based take on the dish.
What Is a “Pupu” Platter?
A real life pupu platter is a Hawaiian-American appetizer sampler, usually loaded with things like egg rolls, ribs, and fried shrimp – basically, a party on a plate. As a kid watching A Bug’s Life, I totally misheard “pupu platter” and thought it was, well… exactly what it sounded like. So, in the name of childhood nostalgia (and a good laugh), I’m bringing that ridiculous interpretation from my child brain to life – minus the bugs, plus some delicious falafel.
Here’s What You Need
My take on the poo poo platter from A Bug’s Life involves making a rather large log of falafel:
- Dry chickpeas: The base of falafel, providing texture and protein. Do NOT use canned chickpeas or you will end up with a mushy mess.
- 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.
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.
After draining, we’ll toss the soaked chickpeas 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 will make our falafel puff up and achieve an 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!
Transfer the mix to a large bowl and shape our large… uh, poo poo. Then, 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 develop, making our falafel even more delicious.
After the chill time, it’s frying time. Heat your oil to 350°F, carefully drop in the falafel, and let it cook until golden brown and crispy. Once done, let it rest so the inside can set up properly.
To serve, drizzle a generous amount of tahini over your, uh, poo-poo creation. Yes, I’ve now said “poo-poo” more times than I ever expected in a single recipe.
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.
Common Questions About Making “Poo Poo Platter” Falafel
- Can I use canned chickpeas instead of dry? Nope! Canned chickpeas are too soft and hold too much moisture, which can make the falafel dense and mushy. Dry chickpeas soaked overnight are the way to go for the best texture.
- Do I have to soak the chickpeas for a full 24 hours? Yes – if you want crispy falafel with the right consistency. If you’re in a rush, you might get away with 12-16 hours, but anything less and the texture will suffer.
- Can I bake or air-fry the falafel instead of frying? You can, but you won’t get the same crispy exterior. If you go this route, brush them with oil and bake at 375°F for about 25-30 minutes, flipping halfway through. Air frying at the same temp for 15-18 minutes can also work. I have NOT tested this – good luck!
- Why is my falafel falling apart when I fry it? It could be too wet, or the mixture wasn’t processed enough to hold together. Try adding a little chickpea flour or letting the mixture chill longer before frying.
- Can I make the falafel mix ahead of time? Yes! The mixture can be prepped and stored in the fridge for up to 2 days before frying. You can also freeze shaped falafel for longer storage – just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
- What’s the best way to serve this? Drizzle with tahini and serve with pita, pickled veggies, or a side of hummus. Or, if you’re fully committing to the A Bug’s Life bit, serve it on a big leaf for the full effect.
Watch It On TikTok
[Coming Soon!]
As ridiculous as this A Bug’s Life recreation might be, it’s proof that food can be just as fun as it is delicious. Whether you’re making this for a themed movie night, a TikTok-worthy moment, or just because you really love falafel, it’s a solid excuse to turn nostalgia into something you can actually eat. So go ahead – plate up your poo poo platter (probably the only time I’ll ever say that), drizzle on the tahini, and enjoy the weird, wonderful magic of turning childhood memories into dinner.
ORIGINALLY POSTED FEBRUARY 2024
Poo Poo Platter from A Bug’s Life
Equipment
- heavy bottom pot
- large mixing bowl
Ingredients
- 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
Instructions
- 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-bottomed pot with enough oil to cover ¾ 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!
