Reviewed: Sep. 23, 2009

great recipe! this is my first time making falafel and they turned out great. I added at least a 1/2 tsp of cayenne (i love the heat!), but otherwise pretty much followed the recipe. i also kept everything kinda chunky (did not blend onions and parsley until smooth) adn the texture is way better. I baked some adn fried others - the baked ones are good for a healthy alternative, but the fried ones are better (of course :). Also, the "cucumber salad" is essentially a tzatziki sauce - just add some garlic and you're there! I would also suggest to grate the cucumber (i buy the euro cucumbers and leave skin adn seeds in for less work) adn then drain in a colander for 10-15 to let some of the liquid drain...it will give you a way better, thicker tzatziki. Thanks for the recipe!!

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amykat

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Reviewed: Sep. 20, 2009

Falafel Perfection! I've had trouble in the past with falafels. This time they turned out great. I went through the effort of removing the outer skin from the chick peas, and it made a lot of difference in the end. I also followed other posters' reviews and added baking soda instead of baking powder, and only added 1/2 cup bread crumbs. They were awesome! Thanks Sean for sharing this recipe.

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NIAGARACHERYL

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Sep. 20, 2009

These were delicious and very authentic tasting. I rolled them into small balls to make them more like "the real thing".

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Sep. 17, 2009

everyone in my family liked these! i used baking soda and put them in the oven for 20 minutes. i made about 15 small patties so that there would be lots of crunchy outside and less mushy inside :P

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heathermmm

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Sep. 13, 2009

I was very pleased that these were easy to make and very tasty. I baked them according to other reviewers suggestions, and consider this a healthy meal. My husband and my one-year-old both loved them!

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eam

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Reviewed: Sep. 9, 2009

Absolutely delicious! I love falafel but try not to eat fried food, so I baked it, and it turned out wonderful! The cucumber yogurt sauce is great too - I didn't have any dill, and I added a clove of garlic. I will be making this recipe for years to come. Thank you so much Sean!

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islandazul

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 3, 2009

Super easy and just as tasty! Like others, I baked instead of fried. Some of the best tzatziki sauce I've ever had! Served in a whole wheat pita with sauce, feta, lettuce, and tomatoes. Mmm!

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Peezeth

Cooking Level: Expert

Home Town: Peoria, Arizona, USA

Living In: Lehi, Utah, USA

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Reviewed: Sep. 2, 2009

I made falafel since I was 10 years old (not from canned beans ), and I did`t like this one at all, they were greasy and tasteless, may be it`s ok for people who did`t try the real authenticated falafel or used to make falafel from the falafel powder. I just tried this recipe coz it`s easier but I`m not going to make it again.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 1, 2009

Phenomenal. Simple, easy to prep, tasty, tasty, tasty!

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amhoskinson

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Reviewed: Aug. 29, 2009

Excellent! Next time I will use less dill and less cumin but other than that both husband and I really enjoyed this. Bought some flatbread and warmed it up, added sliced tomatoes and some romaine lettuce and it was the perfect lunch!

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NicsGTO

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Reviewed: Aug. 26, 2009

Very good. I baked this instead of frying. I added dill to the sauce, and added sour cream instead of mayo, and added a tsp of garlic. Delicious. Thank you.

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

I really like this recipe and have gone back to it a few times. it's a little too much onion for me and I prefer to pan fry....but a great recipe base for something kind of different, thanks!

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Aug. 11, 2009

The first time I made this, I followed another reviewer's suggestion to bake them. I found them too dry. This time, I made smaller patties (about 18) and pan fried them in olive oil until brown on both sides, and then baked at 400 for 3 mins. They were moist and delicious without being oily! I also made the cucumber sauce a few hours ahead and the flavours married perfectly. A keeper!

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Melinda

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Reviewed: Aug. 11, 2009

So delicious! Non-falafel-fans were converted. We fried these to save time and some of them fell apart, but even what came off was delicious.

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 9, 2009

Wow - I never thought I would be able to pull off Falafel but this is a great recipe! I followed it exactly & it was delicious.

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Kristen

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Aug. 5, 2009

Made as is. Tasted great especially the cucumber sauce. I used fresh dill rather than dried. Next time I'll double the sauce because, well, it tasted so good.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 4, 2009

This was very good! I have never had falafel before and my husband was a bit concerned when I said I was going to make it! He was wondering where the meat was! But WOW! We both liked this alot! I served them in pitas with the sauce(which was yummy!) and tomatoes! I made 12 total falafel. Because I dont like to fry things, I greased a pan with EVOO and baked at 450 for 20 min total(flipping after 10min)! They were perfect! As my husband said...this recipe is a keeper!

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Aug. 4, 2009

Honestly, the best falafel I've ever had. Delicous and easy. Thanks for the great recipe. A great girls weekend treat!!!

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Tami

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Reviewed: Aug. 3, 2009

I really really wanted this recipe to work, but it fell apart. Even after taking out an extra cup of the breadcrumbs it was so very dry. I think if I had added a third egg it might have worked, or not added any breadcrumbs at all. I did bake them, and substituted baking soda for powder. The taste was very good (other than the dryness). I think maybe climate? might play a part. I live in a very dry state, and maybe that was a contributor? I will definitely try these again in hopes of a better turn out.

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Myo

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Reviewed: Aug. 3, 2009

Pretty good, I baked mine, at about 400F for about 10 minutes on each side. I also used dried chickpeas, and next time I make it I'll cut the cumin in half, it was overpowering for my taste. Overall, very good flavor and texture and easy to make.

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