Reviewed: Feb. 22, 2009

This is a great recipe. I can't believe how good my falafels turned out.

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Reviewed: Feb. 22, 2009

I use this recipe to make falafel burgers. I reduced the cumin and onion by half and I use 1-2 Tbs of dried parsley rather than fresh. Then, I pan fry it on a lightly oiled griddle and serve the burgers on buns with tomatoes and spinach. My husband likes them with honey mustard.

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ABBAJEN

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Reviewed: Feb. 17, 2009

My first time making falafel and the entire family loved this recipe. I eliminated the salt & cayenne for diet/preference reasons, and added extra spices & lemon juice instead. I used dried parsley instead of fresh. My blender wasn't working, so I took an onion chopper to both the onion/garlic and the chickpeas which worked just fine. And I baked them at 425 on a Pampered Chef bar pan for 25 mins, flipping them once. I didn't have fresh dill for the sauce either, so ground some dill seed in a pestle & mortar and used that instead. Served it all in pita-bread halves with cucumber, tomato & grated carrot. Kids thought it was great fun - like a Taco dinner - and ate it all up without a murmur of complaint! Everyone agreed I should make these again!

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hemison

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Reviewed: Feb. 15, 2009

normally i think falafel is very bland...but this recipe has a nice subtle flavor...i substituted this cucumber sauce for the one described in the soulvaki chicken and taziki sauce....

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luv2cuk

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Reviewed: Feb. 13, 2009

Wow is all I can say!! I made these just the way it said to make them. I spent about 15 minutes or more reading through the reviews to make sure I got them just right but in the end just followed the recipe. Mine came out moist and flavorful. These even made a hit with my youth group!!! The only thing I did different was use low fat sour cream instead of the yogurt in the dip. YUMMY, I will be making these again and again!!

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squirrellee

Cooking Level: Expert

Home Town: Sayre, Pennsylvania, USA

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Feb. 13, 2009

So easy, delicious, and cheaper than pre-made falafel mix! Love this recipe, thank you so much!

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uneduex

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 7, 2009

This is one of my favorite recipes. I usually cook the chickpeas first in the slow cooker in bulk, freezing leftovers later for hummous. Sometimes fried foods that call for assembly can fall apart in your hand even before they make it to the pan, but not this one. These falafel stick together well, making frying a snap. We never have leftover cucumber sauce and I even add a bit more cucumber to make it last a little extra with this. We pile it into pitas with chopped tomatoes, a little onion, sliced pickles, the cucumber sauce and a little hot sauce.

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lucheljo

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

I'm sorry, but I did not like this recipe at all. I did not have coriander, and slipped in a bit of cilantro, but that only improved the dish to my tastes. Perhaps I am not a Falafel person. Thanks for the recipe.

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Sarah

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

yummy!

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Amanda

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jan. 31, 2009

These were really great! We baked them at 350 for about 20 mins and i left out the coriander and the parsley! Will make again!

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Jan. 31, 2009

Not only is this recipe absolutely simple, it's delicious too! Even though the recipe doesn't recommend adding the beans to the food processor, it's okay if you do. I've tried both ways and find that processing the beans with the onion/parsley/garlic mixture is not only a lot faster, but gives the same results. You may have to add a bit more breadcrumbs in the end, though. In the sauce, I add a touch of lemon juice, vinegar and cayenne pepper to give it some zing. I serve the falafels with pita, sliced cucumber, tomato wedges and sauce. Absolutely adored by everyone, and I make, on average, once a week.

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thejill

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Reviewed: Jan. 26, 2009

These were very good, I served them in a pita with spinach & tomato. Instead of deep frying we pan fried them with a couple tablespoons of oil in an effort to reduce some of the fat. They truned out great this way. I also reduced the salt by half and they were fine with less salt.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 22, 2009

Do NOT bake the Falafel mix, it will render the patties tasteless and dry

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mart788

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Reviewed: Jan. 21, 2009

These came out great! I did a quick pulse on the chickpeas in the processor rather than mashing and almost pureed the onions and garlic since my husband doesn't like chunks. I used dried parsley since I didn't have fresh and pan fried in grapeseed oil. A good tip to try is to have a plate with flour on it and when you make each patty, pat flour on each side to keep it together and it will form a nice crust as well. Next time I will try adding some fresh mint and try sour cream instead of mayo for the sauce. This recipe did not take very long at all for me, I plan to make this at least once a month from now on. They were also a great leftover snack! Next time I made this I added lemon juice (half squeezed lemon) to the sauce as well as a tbs. of sour cream in addition to the mayo. Delish!

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Diana

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Reviewed: Jan. 19, 2009

Amazing! I used dried parsley and baked instead of fried - followed a reviewer's suggestion, and baked ~20 minutes at 400 degrees, flipping once. I will make this again and again....

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 18, 2009

The best falafel's I've every had.

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Katie1325

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Reviewed: Jan. 16, 2009

Excellent! After reading the reviews I was a little worried about these falling apart but I had no problems. I made one batch pan-fried and one batch baked; the baked batch was too dry for my taste - pan-frying is the way to go I think. I made the mistake of throwing unseeded cucumbers into the sauce and throwing all that into the blender and it came out thin, but it was the perfect flavor so the consistency was not a big issue. If you like things flavorful, add a bit more spice - I added 50% more of everything. I served this with the Couscous and Cucumber Salad from this site and my meat-eating boyfriend loved our vegetarian dinner! I will be making this again for sure.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 16, 2009

5 stars for taste. Best falafel recipe ever! I'd give 3 stars for prep time though. Blender, lots of bowls, etc. Would be nice to be able to make ahead and reheat, but these taste best fresh. Thanks for the recipe.

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ROWORK

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Reviewed: Jan. 16, 2009

I'm only rating the falafel; we made our own tsatsiki to go with these. I followed the ingredients exactly. I made my falafel's a bit smaller, so I came out with 15. I browned them in some olive oil on the stove top and then transferred to the oven at 350 degrees for 15 minutes. Delicious!

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 15, 2009

wow - this was awesome! i've never made falafel's at home, but i will from now on. i also took other's suggestions and used baking soda instead of the baking powder. for the sauce, i used sour cream instead of the mayo. i got 12 small falafels out of this. thanks for the post sean!!

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