Reviewed: May 3, 2012

I left out the salt which is not needed with all the other spices. I put the batter in the freezer for 1 hour and then made the falafal balls about a heaping tbs. for each and slightly flattened. This kept the balls together with no problem. I panfried in about 1/4 " of oil turning the balls over after 3 to 4 minutes. Served in pita with tomatoe wedges sliced cucumers and spinach leaves sprinkled with a vinigret of wine vinager olive oil and some dry herbs. Thankyou for the recipe ,it was wonderful

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Reviewer:

bakerman

Reviewed: Oct. 30, 2011

These were so good! I used canned garbanzo beans but otherwise kept ingredients the same. I prefer to bake vs. fry for health reasons, so they were baked at 375 until golden brown, about 20 minutes. I salted some zucchini til it was soft, rinsed and dried...then wrapped the falafels with the zucchini and some tomato chutney, tastiness!

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Reviewer:

Vanessa

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Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Sep. 10, 2011

Very tasty. I left out the potato as some people suggested and the falafels held together nicely. I also substituted parsley for the cilantro. I will definitely be making this recipe again!

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Reviewer:

JWiebe

Reviewed: Mar. 28, 2011

This is my go-to recipe because I believe in authenticity and not using fillers like bread crumbs, eggs and the like. In the Middle East, they use parsley (not cilantro) and use dried beans so that's how I make it. You can also bake these in the oven like others suggest: I preheat to 400F or 200C, oil the sheet, spoon and shape then bake 10-15 min on each side (depends on the oven). Don't be scared off by the vegan label. It's the best falafel recipe on this website, and it's the only one I use.

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Reviewer:

Cat

Cooking Level: Expert

Reviewed: Mar. 22, 2011

I just made these for the first time and they are very good! Somewhat time consuming and the fact that I had to use a tiny food processor added to the time...lol. I did use more garlic, cilantro, and rather than AP flour I used Chick Pea flour which I think is somewhat finer and had to use about 5tbsp of it. I made these into about 4 inche 'patties' and baked in the oven on 350. I baked the bottom and broiled the tops, in my opinion I think the broiling gave them a much crunchier top. Next time I may just broil both sides. These are very tasty with the "Real Hummus" recipe from here, thanks so much for sharing!

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Reviewer:

yummy1980

Reviewed: Jan. 13, 2011

VERY good! I used garbanzo flour to keep them GF. It worked just fine. I will be making this one again! Thanks

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Reviewer:

Heather

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Dec. 18, 2010

Great Falafel Recipe! My best friend from Egypt tried taste-tasted and thought it was very good. Highly recommended.

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Reviewer:

Morgan

Reviewed: Nov. 14, 2010

This was my first time making falafels and these were Awesome. Very flavorful. Next time I will try baking them like others suggested. Try these, you won't be disappointed.

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Reviewer:

andrea

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Reviewed: Oct. 22, 2010

Wonderful! I had only ever had falafel out of a box, and, decided (after buying 25# of garbanzo beans) to try making it the traditional way. My kids love it so much, and in so many ways. I changed the recipe a little, according to the first reviewer (Noor). Also, I liked it MUCH better without the potato. The potato, in my opinion, made it too watery.

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Reviewer:

arabhorselover

Reviewed: Oct. 12, 2010

These falafels were phenomenal! I didn't know how much a pound of dry garbanzo beans were (I buy in bulk and don't have a food scale) so I just used two cups of dry beans. I kept everything else in the recipe the same except I added an extra teaspoon of cumin and only added one teaspoon salt, I used parsley instead of cilantro and I omitted the potato. I didn't have any flour in the house so I used cornmeal instead. I fried them up in my cast iron skillet and they were great. I tried baking some too but frying them definitely tastes better. I also kept them in the fridge for a day and a half instead of the two hours (I was going to make them earlier but got too busy so made them the next day). The great thing about that, is that you can prepare these ahead of time and they still turn out great! My boyfriend also loved them and said it was better than the falafel at this Lebanese restaurant we frequent! This recipe is definitely a keeper!

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