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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Reviewed: Jul. 6, 2008

this is a great recipe! If you guys want quick, semi homemade falafel that takes about 20 minutes to make from start to finish.. buy a box of falafel mix from an ethnic food store and mix it with a can of mashed chickpeas, extra dried parsley, garlic powder, salt and pepper and you have an easy, edible, quick take on a traditional favorite.

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serenadelorenzo

Cooking Level: Expert

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 7, 2008

We followed the recipe pretty much exactly; we had just under the amount of chickpeas. We also pan fried them like burgers instead of deep fry. There was a little falling-apart-age, we added a little oil in the balls and less in the pan to help keep them together more. As far as taste goes, this was pretty good. Very cumin-y,and unlike any falafel I have had before. Will probably make it again with a few tweaks. Thanks.

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Jennifer Juniper

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

Very nice. I forgot the baking powder..turned out very nice.

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Jen

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Oakdale, Minnesota, USA

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Reviewed: Dec. 21, 2007

this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!

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chemdr

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Reviewed: Dec. 19, 2007

My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you!

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Rosseau_Sarah

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Reviewed: Oct. 15, 2007

What a delicious recipe! I've only made falafel from a mix before, but I am a changed woman! I did have to add water to the mixture for it to hold together. Also, roll the balls (or patties) in flour before frying.. that way they won't fall apart!

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sgdaughtry

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Reviewed: Jul. 16, 2007

This was good. I used fresh parsley instead of cilantro, and I added a little water because it was crumbly (I was doing it in a food processor). If you do this, don't be tempted to add water; falafel is not fried mush balls, like mine, it should have texture. I think this is why a food processor is not used. Oh, I added coriander too.

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 13, 2007

tasted great, but fell apart on me...

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Jensternj

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Reviewed: Dec. 20, 2006

The first batch that I fried up were GREAT (didn't have cilantro, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART.

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Lizzy

Cooking Level: Expert

Home Town: York, Pennsylvania, USA

Living In: Manchester, Pennsylvania, USA

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Reviewed: Dec. 16, 2006

My beans might have been too moist, but my falafels just disintergrated in the oil. The taste and smell were great though.

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Carol Dormady

Cooking Level: Expert

Home Town: Woburn, Massachusetts, USA

Living In: Santa Barbara, California, USA

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Reviewed: Dec. 8, 2006

I made a few changes, I didn't have cilantro and the only bread crumbs I had were seasoned and I also added about 1/4 cup water and one beaten egg. These came out great and I did not have the problem of them falling apart while frying.

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FOOZALG

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Nov. 3, 2006

This is delicous. The only thing I added was a lot of water, and an egg or two help keep it all together in the pan. I make this often, and love it!

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MissCedar

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2006

these were AMAZING. i didn't have any cilantro so i used a few random herbs/spices, can't remember which... and i accidentally burned a few of them, but they were still great. yay for vegan falafel...

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satyagraha

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2006

I have never heard of tumeric in falafel and authentic falafel always has tahini in it which is a sesame paste. My falafel balls fell apart in cooking; simply disintegrated into a pile of oily crumbs. Other recipes I have read say you need to add some flour otherwise this happens. I think I'll just stick to a falafel mix.

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Marnie

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Reviewed: Sep. 1, 2005

Didn't have any cilantro (coriander) leaves so added mint, and lemon juice to moisten it with a little olive oil. shallow fried them too and came out fine but would imagine they would be a lot crispier deep fried. Made 8 small burgers about 2inches by 1/2 inch, perfect for us 2 served in pittas with salad and a corn-on-the-cob on the side. Very nice would make these again. Thanks x

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ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Jun. 17, 2005

Delicious!!! Be sure to add enough bread crumbs to make a "burger" consistency. I fried them as burgers, put 1000 island, tomatoes, lettuce and cucumbers on a hamburger bun, and had a feast! Wonderful, thanks.

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DABDAB

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Reviewed: May 23, 2005

Nice vegan recipe! Very tasty and my husband said it was the best falafel he'd ever tasted although I thought it tasted like regular falafel (which I love and is a compliment for a vegan recipe). The recipe says it serves 6 but for my family (myself, my husband and my three year old son) I had to double the recipe and had only 3 falafel balls left. When frying I had to dump the oil between the first and second batches because the falafel balls crumbled a bit in the oil. To solve this problem next time I think I'll put them in the oven which will cut alot of the fat too. I served them in a pita with tomatoes and tahini sauce with ketchup and had a side of roasted potatoes. Very yummy!!!

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KABDURR

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Jeanie's Falafel

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