Reviewed: Apr. 28, 2009

This falafel is delicious, and tastes exactly the way falafel should taste. I left the onion out (chopped onion in falafel just doesn't sound right to me), put in 1/2 tsp. garlic powder instead of the garlic cloves, sprinkled some ground black pepper instead of the cracked peppercorns and didn't use cilantro and parsley because I didn't have any. I added a little bit of water so that the batter would hold together better. I don't own a deep fryer, so I fried them in a regular frying pan (I shaped the falafel more like a patty than a ball) and they came out delicious and didn't crumble at all. Everyone loved them, and I will definately make this recipe again(with the changes I made), but will try adding cilantro and parsley next time,even though the falafel is delicious w/o them.

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Nmb3

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

I just finished a batch, straight out of the deep fryer - crisp and nutty on the outside, warm, moist and savory on the inside. This is the BEST! A couple came apart, but I added some water to the mix and the rest held together beautifully.

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Dissonata

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Reviewed: Apr. 10, 2009

Delicious!!! If your not vegan, and you want it to stick together, just add an egg. :)

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chocaholic720

Cooking Level: Expert

Living In: Blackwood, New Jersey, USA

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Reviewed: Mar. 13, 2009

Falafel's were too dry to stick together so I added an egg. Otherwise good recipe.

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Judy Oliver

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Living In: Harrison, Tennessee, USA

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Reviewed: Mar. 12, 2009

Pretty good! All I had in the cupboard was a bag of dried garbanzos and some odds and ends, but I was able to turn it into falafel! I used chicken stock instead of water to get the right consistency. I rolled them into 12 balls and fried them in a couple inches of olive oil, 3 minutes per side. Served them with tahini sauce made from tahini, lemon juice, water, garlic, parsley, cumin, and sweet curry powder.

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Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Mar. 5, 2009

I liked it and will make again with the addition of a lot more garlic, more turmeric, fresh parsley and a little less salt. I formed the rolls Jeanie suggested, put them on a lightly oiled baking pan, smashed them down slightly with the back of a spoon, brushed with olive oil and baked at 350 for about 30 minutes, flipping halfway through..they did crisp up a bit and stayed soft on the inside...definitely not the same as frying but very tasty all the same. I did use an egg as others suggested as well as I squeezed about half of a lemon into the mix...really brightened it up.

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Erin K.

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 3, 2009

ok so i just made this with my sis, it is soo good! made about 18-24 little falafels and common its chick peas they are bound to fall apart so a suggestion is to make sure the oil is reallyy really hott so it will brown quickly and wont fall apart. great with humus and and cucumber salad :-)

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Bindi

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Reviewed: Mar. 3, 2009

I made a few changes and it still turned out fantastic! I cut the parsley, used dried cilantro, and used cumin seed instead of ground cumin. Then I baked them on a cookie sheet instead of frying at 375 for 25 minutes. Yummy!

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leahturtle

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Reviewed: Feb. 23, 2009

OMG!! This was fantastic! I made this for the first time for a vegetarian friend and she just raved about it (the meatatarians loved it too)(: I added a little too much water, fortunately I had some dry mix to bring it back to the right consistency. I made the mixture the night before and cooked it the next day. I did not need any egg, shaped into patties and cooked it in my deep fryer. Reheated in the oven the next day, still tasted great. Thanks for the wonderful recipe.

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DEBMCE4

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Reviewed: Jan. 31, 2009

I personally loved this recipe! I added some water to help them stay together as mentioned. I have a 13 yr old "food inspector" that is a picky eater. He gave it 4 stars. This is key as I am slowly trying to make the transition to vegan eating for our family. Great recipe!

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shellynnrn

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 19, 2009

Absolutely amazing falafel. I think my husband has never loved anything quite this much. He can't stop talking about it and directed me to give it a "9 out of 5 stars" on the site. I found the "25 minutes prep" to be a bit off. I've made this twice and the first time I mashed the garbanzo beans by hand, which took FOREVER. It took me about 50 minutes just to prep the mix. The second time I made the recipe, I just tossed the beans, cilantro and onion in a food processor and prep magically dropped to ten minutes. I added an egg as a binder, they fell apart without it. Overall a fantastic, delicious recipe.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 14, 2008

this recipe tasted good, but they were not as firm and compacted as I am used to- I may have messed them up by using panko bread crumbs. I also added fresh parsley instead of dry and a pinch of cayenne- the flavor tasted pretty strong before I pan-fried them, but didn't taste as strong after they were cooked so if you want a spicy falafel add more seasoning- Overall this is a good base recipe to spice up if you like.

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hillarymvaughan

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Reviewed: Dec. 9, 2008

I've made these twice. The first time I added some water to moisten the mixture, the next time I added 1/4 c water and 1 egg. The mixture stayed together better for me with just water. The taste is fantastic, and it was such a lively meal for a chilly winter night. My husband loves these. I served them on pita with Tabbouleh III and Romaine lettuce. A perfect side would be Hummus III, but I only had one can of garbonzo beans.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Dec. 5, 2008

My first time ever making falafel. I did cheat and add an egg to help hold everything together, per some of the reviews, but I think it would have held ok without it. I also pulsed the beans in the food processor to mash them; worked great, then discovered I didn't have any turmeric, so I skipped it. We ended up eating them straight off the platter, and all commented that they tasted like "Mediterranean hushpuppies". Don't know if that's how they should be, but they were great. Will definitely make again, and try without the egg to bind it.

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beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2008

The core recipe is great- just need to adjust to increase moistness... the texture was a little dry.

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dmacneil

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Reviewed: Oct. 5, 2008

LOVED THIS! I gave it 4 stars because the mix was a bit crumbly. I added an egg so the patties would stay together better when fried. They were delicious! 5 stars for taste. I'm going to the store tonight to get more chickpeas. :) Thanks for the recipe!

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joceratops

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Reviewed: Oct. 5, 2008

This was so good! I added an egg and served it with whole wheat pitas and tzaziki sauce. My whole family loved it including my son who usually doesn't like my vegetarian cooking.

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Amanda

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Sep. 7, 2008

This was so good. My family gobbled it up in pita sandwiches.

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keri

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Reviewed: Aug. 23, 2008

My vegetarian husband loved these! We thought the flavor was better than what we've had at a Persian restaurant. I also added a table spoon of wheat germ to the mixture. The kids tried them(tentatively) and thought they were pretty good too. I will be making these again for sure!

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Kris

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Reviewed: Jul. 21, 2008

These were really good. My son who barely will eat anything besides chicken even liked them. I didn't have all the ingredients but was close. I think I will try baking them next time due to all the extra grease. I had to use left over matzo crumbs in place of bread crumbs since I didn't have any.

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LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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