I was surprised this turned out as well as it did, considering the changes I made and my inability to read directions. I substituted light red kidney beans (blasphemy, I know, but it was that or black beans) and a tablespoon or so of dried parsley for the fresh (working with what I had on hand here). I also just mashed everything together with a potato masher since I don't have a food processor. And by everything, I mean I included the oil, since I didn't pay attention to the directions. Speaking of which, I let the mixture sit for 15 minutes prior to shaping it instead of after. I decided to skip the baking part, since it was too hot out, and just scooped heaping spoonfuls onto the skillet (ungreased) and cooked them like pancakes, a few minutes apiece. Tasty! But they were best when piping hot, and seemed to lose flavor as they cooled. This made about 8 silver-dollar falafelcakes (really 6, plus about 2 more worth of scraps and broken bits).
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I was surprised this turned out as well as it did, considering the changes I made and my...