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Reviewed: May 28, 2008

This is similar to an original Jewish recipe I have but you must add 1/2 cup breadcrumbs or barley to it or it will fall apart.

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mpalmer


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Reviewed: Feb. 21, 2008

The flavor of this falafel is great! I didn't have any eggs so I decided to try this recipe. After I made the "dough" I tested one in the skillet and it started to fall apart before it was done. So, I stuck the rest of the balls in the freezer for 20 minutes and they fried up perfrectly. Thanks for this recipe.

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CooperMU


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Reviewed: Dec. 9, 2007

I have other falafel recipes I like, but I thought I would try this one as I was wanting to make falafel without breadcrumbs to decrease the carbs. I did not alter the recipe, and mine seemed to stick together fine. I always bake falafel instead of frying it, so maybe they would have fallen apart during the frying process. They did fine in the oven--I think I had them in at 400 degrees for 15 or so minutes. I wasn't big on the taste, though. The peanut butter was too strong. Though I normally put a tahini sauce on falafel, I did not like the tahini-ish taste being IN the falafel. It just seemed weird. Maybe I would have liked them in a pita, but I crumbled the falafel into a salad and just wasn't real impressed with the taste.

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LKristine


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Reviewed: Oct. 12, 2007

I, like other reviewers, tried other things to get these things to stick together enough to form into "balls." I tried adding quick oats to some - don't recommend that. I didn't find adding extra peanut butter made the "dough" more managable. Ultimately I doubled the garbonzo beans: that seemed to work best. I upped the spices to compensate. These taste delicious w/ tzatziki (cucumber) sauce. I might try a less messy falafel recipe next time though.

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Reviewer:

mommymeggy

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2007

Ugh. Perhaps it is my cooking skills, but I had a terrible time trying to keep the falafel balls together. We had falfel mush.

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Reviewer:

SOPHIESUE2


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Reviewed: Aug. 25, 2005

This recipe is a great start for falafel. I added additional spices of celery salt, much more garam marsala, (as I had no coriander on hand and it contains coriander AND cumin.) Lots of black pepper, and some gluten free bread crumbs finished this off nicely. I also let is sit in the fridge for awhile before frying, it helps firm it up.

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True North


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Reviewed: Jan. 20, 2005

great flavor, but I added 4 cups of bread crumbs to be able to make into patties and fry.

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MAGGIELB


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Reviewed: Dec. 8, 2003

This recipe was very good. The recipe should be more specific regarding the use of creamy peanut butter. If you use a chunky peanut butter you get too much of a peanut concentration in your falafel.

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KELLYMAC


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Reviewed: Oct. 7, 2003

Way too thin. Could not have made a ball out of it if I wanted. Excellent flavor. Just poured it into the pan, and fried it. Looking for something more like a Burger. Any ideas????

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Reviewer:

LUANNEROCHE


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Reviewed: Aug. 10, 2003

I guess I should have read the reviews before making this. On the positive side, this recipe was extremely easy and quick to make, it smelled and tasted wonderful and I will definitely make it again. As others have mentioned, however, the mixture was not solid enough to form into balls so I had to take away a star for that.

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KLISTER


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Reviewed: Jul. 14, 2003

The flavour of these falafel was different than any falafel I've had, but very, very good. I love the spiciness of them! Based on other people's comments of being too runny, I tried mashing the chickpeas like other recipes suggest, hoping they would be thicker and stick together better. I still had no luck :o( A few of them kind of stayed together, and the rest just ended up as tiny scattered fried pieces. They still worked in a pita, but were not balls by any means!!! The difficulty in preparation is the only reason I gave this recipe 3 stars; otherwise, it was very good. ( I did leave out the cilantro!)

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TRIPLE_LATTE


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Reviewed: Jul. 14, 2003

As with all recipes, there is always critcism....this recipe lacks flavor and body. It was a good start, but required an awful lot of tweaking to get both a good flavor and consistency. I added a bit more coriander and some curry powder (as the pantry was lacking garam masala), and some bread crumbs.

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OKMEDIC4U


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Reviewed: Jul. 14, 2003

The flavor was perfect but no matter what i did, it was too thin and wouldn't stay in a ball

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8 users found this review helpful

Reviewer:

HORTA


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Reviewed: Jul. 14, 2003

Mine came out a little thin, so I thickened it with more peanut butter and some soy flour to get a dough-like consistency. (Great way to up the protein content even more!) I also upped the spices to compensate. It came out very good! (I used crunchy peanut butter because I like the texture). Note that this recipe makes approximately 40 individual balls, with four or five filling up one pita.

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Reviewer:

TANG_29


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