Reviewed: Apr. 17, 2012

I liked it as a healthy lite sandwich that keeps U full . but it taste almost nothing like the real Falafel . I doubled the coriander to make it 1/2 tsp , and for more flavor I add 1/4 cup fresh Cilantro and one TBS of fresh dill . I use the following toppings for my sandwich: crumbled feta cheese , tomato , lettuce, onion, cucumber and Kalamata olives .

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Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Apr. 10, 2012

Very good! Time consuming though. Of course, I did increase the serving size to 6! I had no idea it would make way way WAY more than 6 servings. I will freeze some of them to have for later.

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Reviewer:

muffinpatch

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Mar. 5, 2012

After making this many times I've settled on the following changes, which I highly recommend: 1) Pulse half an onion and several cloves of garlic in a food processor, then sauté until the onions are tender and most of the moisture has cooked off. 2) Double the cumin and coriander, and add onion and garlic powder. 3) Add 1/4 cup breadcrumbs, preferably panko. 4) Form 8 smaller patties rather than 4 big ones. This has proven to be essential! 5) Spray Pam, also essential, on a baking sheet and bake the falafel at 400 for 20 minutes. Then spray Pam on the patties, flip them, and bake for another 10-15 minutes. This actually results in a crunchier crust than when pan frying this recipe. The first picture I uploaded of this recipe is the pan-fried version and the second is completely baked.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 23, 2012

These were a little bland for me---I added garam masala and ground red pepper---but otherwise great! I used a 19oz can of chickpeas and subbed wheat germ for the flour, and didn't have a problem with the batter being too thin. Even my husband, an avid carnivore, raved about these!

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Reviewer:

smithamanda11

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

Delicious! I used dried, powdered onion to avoid the juice draining process from fresh onions and reduce the amount to compensate. Overall, I'd make this recipe again and again!

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Reviewer:

Manda

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Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Feb. 8, 2012

A bit scary when the patties were so soft and not molding before frying. I just dropped them in the pan like pan cake batter almost and then they became beautiful. Easy, delicious, and meat free

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Reviewer:

Nicole

Reviewed: Feb. 6, 2012

This falafel came out great! I don't own a food processor so I finely chopped the onion and garlic. I added a little bit of salt too for more flavor. I then combined everything in a bowl mashing it with my hands and rolled them like meat balls on a pam sprayed cooking sheet. Baked them at 400 degrees for 20 minutes. Make a yogurt dipping sauce or put them in a pita pocket with hummus, tomato, alfalfa,lettuce,sunflower seeds and cheddar cheese. YUM!

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Reviewer:

Natasharenae

Reviewed: Jan. 20, 2012

I liked the flavor of it, but I found the patties to be too crumbly...maybe I didn't chop the onions fine enough

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Reviewer:

Runner Rose

Reviewed: Jan. 10, 2012

I had an awful falafel at a high end restaurant last weekend and thought to myself "allrecipes.com can do better than this" and sure enough, this recipe pulled it off. I found like other reviewers that they did fall apart but that was remedied by making a more fine chop in the processor instead of a coarse chop. I followed the directions to a T but doubled it and stuffed it inside pita pockets with red onion, spinach, cucumbers, tomatoes and tzatziki for a vegetarian gyro. I also misted the patties with olive oil before baking so they didn't dry out at all. My recipe for tzatziki: seed and grate 1/2 q cucumber and blot with paper towel, dust with coarse salt and let sit for 10 min. Combine 1tbsp minced garlic, 1 1/2 c greek yogurt, 1 tsp fresh mint, 1/2tsp dill, 1-2tbsp olive oil and half a squeezed lemon. Add cucumber and refrigerate for several hours for flavors to full merry. I think this was by far the best falafel I've ever had. Thanks so much for the recipe! Awesome!

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Reviewer:

stephanied

Reviewed: Jan. 9, 2012

Great! I skipped the pan frying option and just put them straight in the oven. They were a little soft, but soooo good. I used red onions and dried parsley.

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