Reviewed: Dec. 17, 2012

Delicious. I used HEAVENSNT86's suggestion of baking at 400F for 10 minutes on each side, then 2 minute broil. Not as crispy as I like my falafel. I'll definitely have to try frying it. Still, really good, and my normally picky parents both loved it.

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Reviewer:

Reformed_Pescetarian

Cooking Level: Beginning

Home Town: Pass Christian, Mississippi, USA

Living In: Auburn University, Alabama, USA

Reviewed: Dec. 17, 2012

Delicious! This is the recipe I have been looking for for years. When I used to work in Manhattan eons ago, there was a tiny Israeli restaurant that is no longer in business. They made falafel that I was addicted to. These taste exactly like them. I took one bite and was transported to Fulton Street! You Must Make These!

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karencooks4

Reviewed: Dec. 15, 2012

This was AMAZING! I used dried garbanzo beans. Cooked them and drained them well. It was fine to food process them...not being canned they were not too moist. I baked them at 400 for about 12 min..sprayed with canola oil spray flipped halfway through. The sauce was good, but I spruced it up with some lemon juice and garlic! Served with tabouli! LOVED IT!

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jackiemangano

Reviewed: Nov. 29, 2012

Delicious! This is tastier than the powdered mix, and worth a bit of extra effort.

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Jackie

Cooking Level: Intermediate

Reviewed: Nov. 20, 2012

Really tasty! Will definitely make again but next time I will make the balls smaller so there is more of them to go around.

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joanne_162

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 17, 2012

This is a family favorite. I make it exactly as written, & it is delicious! My 4 kids (ages 6 - 19) all love this, even the carnivorous teenage boy! Also, we use the cucumber sauce a LOT. As a veggie dip, on sandwiches...it is fresh & absolutely yummy!

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Deweyville, Texas, USA

Living In: Kennedale, Texas, USA

Reviewed: Oct. 6, 2012

I've tried several versions, but this one is by far the best. The only changes I made was to use leeks instead of onion, and I used less bread crumbs. My Egyptian husband declared it "wonderful". Thank you for this special treat.

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Kris M.

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Reviewed: Oct. 1, 2012

I really like these. Next time I'll try baking them in the oven as suggested by another reviewer: Preheat the oven at 400 degrees F. Bake 10 minutes, flip, then another 10 minutes. Then broil each side for 2 minutes. I served with tomatoes, lettuce and pita bread. Delicious.

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alund007

Reviewed: Sep. 27, 2012

I could tell everyone was nervous that I was making this for family night dinner. They all were happy that I did after the meal. I followed this recipe but used the "baked falafel" recipe method of cooking for less fat (on pan with 2 tsp. of olive oil for 3 mins on each side and then baked @ 400 for ten minutes). I did not use this cucumber sauce but made the "tzatziki" by Teina P. I can't wait to eat it for lunch tomorrow!

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Reviewer:

novaserve

Reviewed: Sep. 21, 2012

This was an excellent recipe! The only change I made was to add baking soda instead of the baking powder. I also did like the recipe said and added the bread crumbs little by little until it was the correct consistency to make patties. I think I ended up using a little less than 3/4 cup. I fried the patties. The sauce was good too. My husband liked it better than the regular yogurt cucumber sauce I normally make for falafel. This falafel recipe along with the sauce will be my new standard. We didn't use feta cheese to top it this time and agreed it would be better if we did. So, I would suggest adding it on top. It gives it a really nice, salty zing! Thanks for the recipe!

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