Reviewed: Oct. 27, 2009

These were very tasty but they need a few minor changes. First, I would drain the chickpeas and reserve the liquid, then add a little at a time until you get the right consistency. I used the whole can and it was very loose. I added more bread crumbs to "firm" it up, but that made it taste too "bready." I didn't have any mushrooms when I made these so I substituted grated carrots. It was delicious and gave them a little more color. I will definitely make these again! Thanks, Jojo!

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lagray86

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Reviewed: Oct. 15, 2009

This was really yummy and whipped up really quickly. I drained the chickpeas, used a bit more garlic, along with about 1/2 cup of quick cooking oats and at least 1 cup of breadcrumbs to get it to a consistency that looked right. Made little "balls" with 2 spoons and deep friend them till golden. They didn't quite get as crispy as I would have liked. I served them in pitas with tzatziki. Delish!

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2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

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Reviewed: Aug. 5, 2009

This was great. My husband and I both loved it. I, like the other reviewers added more bread crumbs. Other than that, I follow it exactly. Try starting with 1/2 cup bread crumbs and slowly adding more until you get a cookie dough like texture. Then try frying 1 to see if it crumbles. If it does fall apart, you need more bread crumbs. Simply delicious!

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Stephie!

Cooking Level: Expert

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Reviewed: Aug. 4, 2009

Excellent veggie burger!

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clenn

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Reviewed: Jun. 12, 2009

Was good. Not great. I would make it again.

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 1, 2009

This was my first time making Falafel, and I will definitely make it again! I think I had too much liquid in my mixture so I needed to add extra crumbs. Next time, I'll just make sure less liquid goes into the garbanzo bean mixture. My boyfriend and I ate our falafel in pita pockets with lettuce and tomatoes. It made a healthy meal, nice to eat on the porch with, and definitely fun to make!

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cinnabunny

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Reviewed: Apr. 5, 2009

2 stars only due to lack of flavor. They held together great, but the consistency was like pablum warmed through-did not get firm or crispy at all. They also tasted mostly like breadcrumbs. For future attempts will add-major cumin, salt, bell-pepper for flavor,tahini or (more)garlic and less breadcrumbs.

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maya

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Reviewed: Feb. 13, 2009

I've made this recipe a few times now and my husband for a not vegetarian sure eats down fast. It's good stuff!! I don't really modify it. It's good as is I find.

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neko

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Reviewed: Dec. 15, 2008

This was a great recipe. I only used 1 tsp. of curry as others had suggested and that seemed like it was just the right amount. I drained half of the liquid from the beans but I ended up having to add almost a quarter cup more bread crumbs to get the right consistency so next time I'm going to drain all of it. So good...

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J

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Reviewed: Dec. 7, 2008

Very good! Batter wasn't easily "shape-able" so I just placed spoonfuls in the pan to begin the cooking process--and as they cooked they held their shape. I used "Nature's Own" garbanzo beans to cut back the amount of sodium in the recipe too.

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Eileen

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Reviewed: Nov. 5, 2008

These were also yummy. The ideal consistency was really challenging. Would add only the liquid from 1 can of garbanzo beans instead of both.

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Randi

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Reviewed: Oct. 10, 2008

These were good. A nice healthy dish. They needed some sort of sauce to jazz them up- but other than that they were great. Because I don't like to fry things, I made patties, froze them, and then put them on a medium heat skillet frozen. They turned out perfectly crispy on the outside, just like if they were fried.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Sep. 14, 2008

Pretty good. I used eggbeaters and cumin/coriander/cayenne instead of curry. Served it in whole wheat pita with yogurt sauce and raw onion. Family liked the addition of mushrooms as a change from the usual falafel.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Jul. 25, 2008

I tweaked this recipe a bit to make falafel balls. I ground fresh croutons umbs in the fodo processor to get about 1 cup of bread crumbs, added the drained chickpeas and discarded all the liquid, one white onion, 6 cloves of garlic, a hand full of fresh parsley, salt, pepper, cumin and a dash of red pepper flakes and gave it a whir in the food processor until it formed a really dry mix then added 3 medium eggs- one at a time to get a cookie dough consistency. I used my cookie scoop to make the balls and then rolle dthem in bread crumbs before giving them a dunk in the deep fryer. Served with a cucumber, lemon and sour cream sauce. They were a hit.

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Tangeelala

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 15, 2008

Delicious! I added 1 Tb tahini to processor, and halved the curry, and it was perfect for me.FYI- everything went into the processor (breadcrumbs last) except onions and mushrooms, which I stirred in after every thing else was mixed.This recipe is a keeper.Thanks, Jojo!

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Kate

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Apr. 27, 2008

Pretty much followed the recipe, but omitted the mushrooms (for my husband) and substituted 1/2 cup oats and 2 tbsp. flour as suggested by another review. I also only added some of the chickpea liquid. The burgers came out crisp on the outside, but the texture inside was a little too mushy and didn't remind me of a "real" falafel. With a little tweaking I think it could be better.

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Hobbs

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 26, 2008

I loved the texture and flavor, but hated how messy they were. I think perhaps next time I'll add less bread crumbs so that they stick together better. I served them with a sour cream/lime juice dressing on whole wheat potato rolls.

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Leah

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Mar. 4, 2008

Very good. Took a lot of work for a novice like myself, but all in all worth it. I baked instead of fried to make it a little healthier, and served with spicy mustard. Yum!

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CrabbApple

Cooking Level: Beginning

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Reviewed: Feb. 28, 2008

Great recipe!! Really easy too. As with the other raters, it definitely needs at least another cup of bread crumbs to hold everything together. Ohterwise, I like it just the way it is. I'm adding this to my favourite recipes book. Thanks!!

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birchbetty

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Reviewed: Jan. 16, 2008

I agree that this does not taste like real falafel. It's not bad, just not very authentic. I also had a hard time getting them to stick so more breadcrumbs were needed. Won't make this again, it was not worth the work.

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