I made these for my picky eaters last night,(my husband, 9 year old & 3 year old) to my surprise they all loved them. I used two cans of chic peas, 2 eggs and 1 cup of whole wheat dry bread crumbs and had no problems with consistency. I fried them in canola oil and they stayed together beautifully. I drained them on paper towels then held them in a 300 degree oven on a wire rack over a cookie sheet and they were not oily at all. I did take the advice of another reviewer and used baking soda instead, I too noticed the use of soda not powder in several other recipes. For the sauce I added minced garlic, a little lemon juice and a teaspoon of olive oil mayo. It had great flavor and just the thickness I was looking for.

Reviewed On: Sep. 24, 2010

These are VERY good. I do think the bigger they are the better. I used an ice cream scoop to make mine and baked them for 15-16 minutes. Thanks for the recipe!!

Reviewed On: Aug. 25, 2010

I made this cake for my husband's birthday. He chose the recipe, and I must admit I did not read the entire recipe before I started the cake so my only complaint would be the amount of time it takes to make and assemble. If you plan to make this you should make it the day before not only because of the time it takes to make but it really does get better the longer it sits. My husband and I were thrilled the kids did not like this cake because that meant more for us!! We ended up eating it over the next four days and liked it better each day we had it. Thank you for this great recipe! I did not feel it needed any adjustments, it was perfect as written.

Reviewed On: Aug. 25, 2010