Poo Poo Platter from A Bug's Life
Recreate the iconic "poo poo platter" from A Bug's Life, turning it into a delicious falafel dish that defies its playful name.
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-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!
Tried this recipe?Let us know how it was!