Reviewed: Jun. 29, 2008

I have tried many Falafel recipes before even the boxed mixes and mixes obtained from Middle Eastern stores. They were all horrible and ended up throwing them out. This recipe is great! I did leave 1/2 the cumin out because I felt it might be overpowering since I am not really a great lover of alot of cumin. I think next time I will try all the cumin it says. This recipe is definetly a keeper and I will be making them often.

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Karen H.

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Reviewed: Jun. 27, 2008

I doubled this recipe and I will say the falafel itself turned out great (except the last few fell apart, maybe form sitting out longer?) The sauce was very good but I wish it was a little more tangy, it was a little too sweet for me but the cucumbers and dill were great. The prep time on this recipe is totally off though, it took me about 2 hours to make these from beginning to end! Granted, I doubled the recipe but I did not expect it to take so long. Overall the falafel was very tasty and had good flavor but definitely count on at least an hour and a half to make this if you make the amount the recipe indicates, longer if you make more.

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YankeesJets

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Reviewed: Jun. 24, 2008

I only make the Falafel from this recipe and served it with a different Tzatziki sauce and Peppy's Pita from this site. My daughters LOVED it!

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jun. 21, 2008

I was shocked at how good this was! I used half an onion, no parsley, 1 tsp garlic powder, ½ tsp cumin, no coriander, and I followed the rest. I served it with rice and salad. It was really good! The falafel was awesome! Our four-year-old helped mash the chickpeas with a potato masher and then she scarfed two patties! The sauce was excellent, I added a little extra dill. What a great way to eat healthier! Thanks for sharing, Sean!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jun. 16, 2008

We ate this for a month. I loved it so much I just kept making it. My 12 year old son pleaded for a meal with meat finally so I had to find a new recipe that was more his speed. Just to keep the peace for a little while.

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lila's kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is our favorite falafel recipe! It's not too time consuming either, if you have a food processor! I like to used green onion in place of other onions for a more herby flavor. Yum!

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Julie T

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Reviewed: Jun. 11, 2008

This recipe was great! I didn't have any fresh parsley on hand, so I threw in a handful of fresh cilantro- gave it a nice flavor. I also threw in a jalapeno pepper in to get chopped up with the onion and garlic to up the spicy factor. Since I love curry flavor, instead of 2 teaspoons cumin, I did 1 teaspoon cumin, 1 teaspoon garam masala- WOW. It really made the recipe pop. As for the sauce, I strained the yogurt in a coffee filter for a half an hour or so to thicken it. I also added a little paprika and chili powder to make it flavorful. To trim down the calories, baked the falafel and used fat free yogurt and mayo in the sauce. Tasted PHENOMENAL!

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Kirthana

Cooking Level: Beginning

Living In: Manchester, New Hampshire, USA

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Reviewed: Jun. 2, 2008

I had to make a few alterations... this recipe would best be used as a "guide" for making falafel. First - DOUBLE the recipe! The mixture will hold for a few days in the refrigerator and also freezes well - especially important for busy individuals/families. Mashing the chickpeas by hand is very important for texture/consistency. I used 2 (15 oz) cans of chickpeas and it took less than 5 minutes to mash by hand - so it's not as laborious as others have stated. My best recommendation: Use a generous handful each of fresh parsley and cilantro for great flavor. The seasoning measurements are perfect. DO NOT use egg or breadcrumbs, use flour instead. You will need approximate 4-8 tablespoons - start with 4 T and add additional flour as needed until you are able to form a small ball and it doesn't stick to your hands. I recommend test frying one ball (or disk); if it falls apart you must add more flour. It is also highly recommended to refrigerate the mixture for a few hours to allow the flavors to mingle. I typically make the mixture the night before or the morning of - and fry in the evening for a quick fix meal. These can be baked but are must tastier fried! Fry in 2-3 inches of oil at 375 degrees. Traditionally falafel is served with a tahina sauce - but I much prefer using homemade Tzatziki instead (made with strained yogurt, strained shredded cucumber, olive oil, lemon juice, salt, pepper, and dill). MMMM delicious!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 23, 2008

This was so tasty and not dry like alot of falafel.

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DEBSNI

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Reviewed: May 21, 2008

After reading such rave reviews, I found myself very disappointed with this recipe. The mixture should sit for a while prior to cooking, 30 min. to several hours, to develop more flavor. Also, the patties totally fell apart when we tried to cook them. This is such a healthy recipe before it gets deep fried. Falafel is just as good cooked in a skillet with a light amount of oil. The main problem I had was with the cucumber sauce. REAL Tzatziki is so much more delicious and worth the effort. Start with plain greek yogurt. Or, strain plain lowfat yogurt in a sieve lined with cheesecloth or a coffee filter overnight in the fridge. Next, chop up a seeded but not peeled 1/2 English (seedless) cucumber and toss with 1 t. salt. Drain in a colander over a bowl 1 hr. at room temp. or 8 hours in fridge. Then squeeze out liquid and pat dry and add to strained yogurt. Mash 2 chopped garlic cloves to a paste with 1/2 t. salt. Add to yogurt. Toss in 1 T. chopped fresh mint or dill, 1 T EVOO, 1/2 t. red wine vinegar, and some ground black pepper. Stir, cover, refrigerate 2-4 hours. Enjoy chilled or at room temp.

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Mamalita

Cooking Level: Intermediate

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Reviewed: May 19, 2008

I absolutely love this recipe! I have a hard time finding good turkish recipes and this one hits it right on!

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Brittany

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Reviewed: May 18, 2008

I added fresh cilantro to the recipe. Mmmmmmmmmmmm!

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GAYLYNK

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Reviewed: May 17, 2008

The flavor was pretty good. However, like other reviewers, the first batch was fine, then the subsequent batches fell apart. The oil foamed up and all I had left was falafel crumbs. Not sure what the problem was, but probably won't use this recipe again.

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CARMEN12345

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Reviewed: May 14, 2008

Best falafel recipe I've made (and I've made quite a few) Make sure you smash up the chick peas - has a great texture.

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CookingLaurie

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 12, 2008

I followed the recipe as stated except I pan fried them and didn't make the sauce as I didn't have dill so I just made tzatziki sauce II from this site. These weren't too difficult to make but I didn't think the end result was worth the effort, they were missing something in my opinion. Regardless it was a good meal. Thanks.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: May 11, 2008

Great recipe overall but only 4 stars due to the sauce being too runny unless you sweat the cucumbers (grate the cucumber, place in a bowl, sprinkling salt all over the cucumber and let sit for 30 minutes, then drain the water from the bowl and squeeze extra water out of cucumber). I also felt the sauce needed a bit of garlic and the falafels needed a bit of curry powder.

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dapen

Home Town: Prescott, Ontario, Canada

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Reviewed: May 7, 2008

This was SOOO good! Yummy! I'm a bit of a novice at pan frying things, but I was trying to follow the recipe exactly, so I did it that way. I think I would have been more successful with the oven method. Even though mine weren't the best looking falafels (due to my frying skills) they tasted GREAT! Oh, and the sauce was spot on! Will definitely make again (in the oven).

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COURTJK

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Reviewed: May 7, 2008

Good, but definately not the best. Mine turned out a bit bland and some of my patties fell apart after sitting uncooked while the first ones were cooking. I used dried beans, and they were a pain to mash. I think the canned beans would have been easier and less time consuming. I think i will stick to the powdered falafel mix because this took a lot of time and was messy. The sauce was killer though.

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cstank

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 5, 2008

This is the best falafel I have ever tasted, to be quite honest. It was unbelievably simple to put together, and it tasted great. I didn't make the sauce, though. I made tahini sauce instead, since I'm not a big fan of cucumber.

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Nadia

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Reviewed: Apr. 28, 2008

This recipe was fantastic! These were some of the moistest falafel I ever had, it was a huge hit. One word of warning -- maybe no one else is as silly as I am to throw the parsley in the blender with the onion and garlic -- but it turned my falafel green! (Maybe I threw too much in, I don't know.) Either way... just a word of warning, I mean, unless you want to serve green falafel. These were fantastic though! Thank you so much!

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pooca7

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Sean's Falafel and Cucumber Sauce

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