Reviewed: May 14, 2009

Wonderful! I prepared these on the Foreman grill, as another review suggested, and they turned out great!

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Autumn

Cooking Level: Intermediate

Home Town: Mount Juliet, Tennessee, USA

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Reviewed: May 14, 2009

Very good falafel. Mine cooked much faster than the other reviewers who baked theirs (as I did). Next time I would use fresh dill in the cucumber sauce, and add a little garlic to it as well. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 11, 2009

Very good! I omitted the lemon juice and used dried parsley.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: May 11, 2009

The cucumber sauce was great!

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avp504

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Reviewed: May 9, 2009

I had some serious logistal issues with the falafel. We added about 2 cups of bread crumbs and the first batch that we fried completely fell apart in the pan. After added another cup of breadcrumbs to the remaining ones they were fine. I think maybe one onion is too much. This was tasty and good but I will have to modify it if I make it again.

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 8, 2009

These were great! I don't have a food processor so I simply chopped everything very fine and it worked out. This is going on my regular recipe rotation!

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suelzerm@hotmail.com

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Reviewed: May 7, 2009

This is a FANTASTIC falafel recipe. It's quite easy to make, yet comes out looking and tasting amazing. The falafel isn't too dense, and it has great flavor and texture. I added some garlic, fresh dill, and fresh mint to the yogurt sauce (and I used fat-free strained Greek yogurt), and the whole thing added up to a delicious meal. I had some leftover mix, which I covered with Press 'n Seal and stored in the fridge overnight. The next day I made another batch, and it was even better than the day before! Thanks for sharing.

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 7, 2009

This was great! I was making this and realized that I was out of Cayenne Pepper and lemon juice so I used hot pepper sauce and lime juice. The taste was great and I'll make sure I have the correct ingredients on hand next time I make this!

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: May 6, 2009

Great recipe! We serve this with spanakopita. We only fry on special occasions and try to stick to oven baking the rest of the time, although they come out a little dry in the oven. Tend to make more sauce too as this goes fast.

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threeturtletoes

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Reviewed: May 6, 2009

Very good! While preparing this, I almost cut down on the amount of onion as it really seemed like a lot while I was mixing everything together, but the one medium onion was just right after they were done cooking. I used 1/4 cup of egg substitute in place of the whole egg and ended up using about 3/4 cup of bread crumbs. I pan-fried the falafel in a little canola oil (much less than in the recipe) and, boy, did these things soak up the oil! I'm going to try baking them next time. Surprisingly, I was not so impressed with the sauce - I felt it needed something extra so I added a little lemon juice and some chopped mint. I think I'll use a different sauce next time, but all in all this is a very good recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 4, 2009

This was my first attempt at making homemade falafel. I usually use a mix. The flavor was awesome and I loved that they were moist in the middle and crunchy on the outside. My husband said he prefers them a little lest mushy in the middle but that could be that I didn't cook quite long enough. I only gave this recipe 4 stars because it was alot of trial and error to get enough bread crumbs and I ended up needing nearly twice as much as called for. That would not have been a big deal but I ran out of bread crumbs and had to mash up crackers in their place which just required more work but the taste was still wonderful.

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ejimommy

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Reviewed: Apr. 29, 2009

I have made these several times. When I make them now I add 1-2 tsp of curry powder to it. Role them into balls a little bit bigger than ping pong balls and bake. They're great the next day served in a pita with veggies and left over cucumber sauce.

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MRSLYNN

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Reviewed: Apr. 26, 2009

My boyfriend and I were going to use a box mix, but came across this recipe and decided to try it. It was so good! We baked them instead of frying, see Heaven's review, and they turned out perfectly. Easy, healthy, and delicious! We also liked the cucumber sauce- we used regular lowfat yogurt. I will try greek next time.

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angelarj78

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Very good. Has to have the sauce, the sauce was lovely!

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mama of four

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

My first time ever having falafel - i was pleasantly surprised. Next time I'll bake them because they really absorbed the oil i fried them in. The cucumber sauce was awesome... except i added a teaspoon of salt following the wrong part of the recipe... wish i'd had more yogurt on hand to just make more sauce... served them in a pita pocket with sliced tomatoes and a side of couscous.

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jessy01010

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Delicious! I made a few changes. I only used half an onion due to personal taste preferences. I used my food processor and blended the onion, garlic and parsley at a high speed and then added the chickpeas at a lower speed. The texture turned out just perfect and I saved myself from hand mashing the chickpeas. I did end up adding an extra egg to help everything stick together. With 2 eggs, I used the full cup of bread crumbs as called for. I pan fried, and got about 12 falafels. I cannot comment on the sauce because I used the tzatziki sauce from the Chicken Souvlaki Gyro Style recipe (it was fabulous!!) instead. I may try baking next time but wanted to try it this way first.

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MKELL11

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

This turned out so well! I didn't use coriander or parsley because I didn't have any in the house. I personally felt that the amount of cumin was too much, and plan to cut it in half next time to suit my personal preference. The cucumber sauce is to die for!

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rachel

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Apr. 9, 2009

Loved this recipe!! I did the prep work a little different. Put all the wet ingredients in a food processor first and mixed those together, adding one additional egg. Added the parsley and onion next and pulsed a few times. Added the garbanzo beans next and pulsed. Then by hand, added the bread crumbs to combine. Using a medium scoop, made about 12 patties and baked them at 400 degrees for 20 minutes on one side and then 5 on the next. Made the sauce with Greek yoghurt and a little garlic (no mayo) and served in pita breads with onion, tomato and spicy olive salad. So delish!! Tossed the leftover patties in quick salad the next day and they still were great!! Didn't even realize we were eating meatless!!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 6, 2009

This recipe is a fast favorite in my house. We divide up the chickpea mixture into smaller portions so the falafel is crispier throughout. We also like to make the yogurt sauce with greek yogurt instead of just plain it adds a little more flavor. Excellent dish!!

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Anne

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

This was delicious! I did end up adding an extra egg. I found that if I reduced the size of the balls, they stood a better chance of not falling apart. I omitted the mayo in the cucumber sauce and it was delicious. Also, I double the recipe because the 8 balls didn't seem like enough. Now I have falafel to eat tomorrow! The original recipe definitely makes enough to feed a 4-person family.

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amilschen

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Sean's Falafel and Cucumber Sauce

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