I made this exactly to recipe, except I made a half batch. I will say, I definitely had more than three servings; more like 5 or 6! And, this is super filling. The kale was great. I might add more tomatoes next time. The spices were just right, except it needed more salt. Good, unique flavor.

Reviewed On: Jan. 29, 2012

The toppings really make this soup! I used fresh onion and red bell pepper. I used only 3/4 of the called for vegetable broth and added 28 oz of spicy enchilada sauce. That was an awesome addition and it really thickened it up! Because I did that, I only used 1 tbsp of cumin. I also added a can of black beans. For toppings, you HAVE to squeeze a lime wedge into each bowl, it totally changes the flavor in a great way! Then I added avocado, fresh chopped cilantro, cheese, and sour cream. I used organic blue corn tortilla chips. Like I said, the toppings are what really made this a standout dish. I definitely played with the recipe and I would highly suggest you do the same! Overall, this was a great base recipe for me to work with.

Reviewed On: Jul. 26, 2011

AMAZING! I followed the directions almost exactly, except I didn't have access to a blender and so I was just chopping and chopping and mashing until my arm almost fell off. It was worth it though! The only change I made to the ingredients was to use half parsley and half cilantro, as I had both and noticed both were used in a lot of other falafel recipes. The sauce was great too, I added more dill than called for, I think; I just did it to taste. Served as suggested in a pita with tomato and some shredded lettuce. I couldn't even finish a serving, and my boyfriend eats huge portions, but was stuffed after one two-patty serving of these. Very filling and very good! I'm so excited this turned out so well!

Reviewed On: May 15, 2011