I fried these in olive oil at 350°, which a) does not smoke at that temp, contrary to popular belief, and b) made these a bit healthier AND c) tastier. I also mistakenly added a can of cannelloni beans when doubling the recipe, which was a fabulous mistake—the falafel had a creamier texture and stayed more moist than they usually do. I also used baking soda instead of powder (I think the powder is a typo), didn't add olive oil to the batter, I used Panko bread crumbs simply because I didn't have regular, and I used a couple teaspoons of dried parsley instead of fresh. Fresh would've been better but they were still delish. These stuck together beautifully, tasted fantastic (bravo on the spice mixture) and are only four stars because the yogurt sauce wasn't my thing. Otherwise this would be five stars, especially with my happy accidents. Thanks for the recipe—definitely a keeper! Just need baba ghanoush and hummus recipes to match!
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I fried these in olive oil at 350°, which a) does not smoke at that temp, contrary to popular...