The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 10, 2009
This was the first time I ever made falafel. And I started with dry chickpeas. I was a little concerned during the mashing process that I was not smooth enough. But with each step it got better, it turned out great with lumps still in it! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2009
YUM YUM YUM..... I just threw everything in the food processor on pulse and it turned out perfect. These are yummiliscious - thanks for the great go to recipe!
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2009
Soooo good! Froze the leftover patties and they are the perfect late night meal solution. Reheat in the oven..yum! The sauce is also easy and very tasty. Thanks Sean
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 8, 2009
Very good and flavorful. I baked in the oven (425 and it took mine about 30 min). I did end up drizzling some olive oil over the top as they were sticking a bit with just pam spray. I didnt make the sauce - so just rating the falafel. My first attempt at homemade falafel, it was very easy and I will definitely make again - with sauce and all the fixings. I got 12 decent sized patties out of the mixture
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 7, 2009
This recipe was amazing. I did this in the food processor, used dried parsley. I just pan fried these. I highly recommend this recipe. Unfortunately, my husband didn't like it (no surprise there). It's a great quick meal that I will still make frequently for myself I think. When I first made it, I just fried up 4 of the balls, and put the other 4 in the fridge to fry up as needed. It took about 5 minutes to fry them up to eat for my lunches, so to me its just as quick as a sandwich, but a little bit special.
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2009
Spent the 4th on my brothers boat and I brought these for appy's. They were a huge hit with everyone and the cucumber sauce was so refreshing! I replaced the baking powder with self rising flour and because I had it in the house and needed to get rid of it, I minced some red bell pepper and added that to the mix. Delicious and thank you Sean!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2009
I used to make this all the time when I was obsessed with falafel. I simply didn't like it any other way than this recipe. Some people said they tasted good baked, and I've tried that and I didn't like it very much. Had a weird taste rather than when they're fried. I'd sacrifice those calories, anyway =P The cucumber sauce is absolutely amazing. It's definitely my favorite part of the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 1, 2009
These came out perfect!! I made no substitutions, except soy yogurt for the cucumber sauce. My husband requested them everyday until I made them again. This is now at the top of the list of our favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
Very good recipe. I did bake mine and doubled the batch after reading many of the reviews. I used 2 cans of chick peas and made over 2 dozen falafel patties!!!! I also used my food processor to quickly chop up the chickpeas with the onion, garlic, parsley mixture and the texture was perfect. I used 1/4 cup of egg beaters and 1 cup of whole wheat panko crumbs. I also added 2 tsps of cornstarch in addition to 1 tsp of baking powder to ensure they held together. I baked them at 425 degrees, 15 minutes on one side and 10 minutes on the other. They were lightly browned and crunchy on the outside and perfectly baked on the inside. I made the cucumber sauce and my own hummus. Both were delicious. I will definitely make this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2009
Good recipe. In addition to everything in the recipe, I used; whole wheat pitas and chopped romain, cucumber and tomato. Tasted like a falafe, from Iraq. The only ingridient I omitted was the lemon juice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2009
I pan fried some in olive oil for my lunch and they were fabulous! I will make these often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 21, 2009
We fried our falafel, and for the first couple of patties the oil was too cool. When we cranked the heat more towards the high end, then they got nice and dark brown and hot in the center without getting soggy with oil. Amazing recipe! Also, make sure you make the cucumber sauce BEFORE you make your falafel so it can cool.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 8, 2009
This was pretty good. I baked it in the oven and the centre was soft...I prefer mine hard and crispy though. But I did use two extra large eggs. Also, they turned funny colour of green from using frozen parsley cubes, which I didn't mind at all.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 5, 2009
I've made these twice, following the recipe exactly both times (except that I added a little extra cucumber to the yogurt sauce). We ate the falafel in pitas with lettuce, tomatoes, and pepperoncini, and they were fabulous! This will go in my permanent recipe collection.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 4, 2009
This was amazing, i will definitely make these again. I used panko breadcrumbs and i also baked them at 425 for 15 minutes on the top rack, flipped them and baked for another 15 minutes on the bottom rack. yummm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 4, 2009
Great recipe, used cucumber salad dressing and was still tasty! will make again!
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 1, 2009
amazing!
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Jen

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 1, 2009
I give it 4 stars for the cucumber sauce alone. I must not be a huge fan of falafel or I did something wrong because it was not very good to me. I've only had falafel one other time and that was from a mix, so I'm not a falafel expert.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 23, 2009
Yum! If you enjoy falafel try these at home...I added an additional egg white to the mixture because the first couple starting falling apart in the oil; the egg white helped bind the patties together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 2009
This is a great recipe. A few things that helped me--before frying the falafel, coat each side in bread crumbs. Also, if you are having trouble getting them to stay together, try using a microplane (or a cheese grater with tiny little holes!) to grate the onion. This adds moistness while still keeping the flavor, and seemed to hold together fine in the pan! Great recipe.
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