This recipe was a tad time consuming, and it made a large amount of falafels-- almost too many for our family to consume. I made around 20 or 25 patties, made the baking powder to baking soda change, fried my falafels (then baked the leftovers the next day to heat up; they were actually better with a bit of crunch), and dipped it in a simple yogurt sauce that used the plain store bought yogurt, a dash of salt, a dash of pepper, and a tiny bit of lemon juice (I didn't have cucumbers). The taste of the actual falafel was a bit bland, but that could have been my fault; I added only half of a small onion, and 1/2 tsp of salt. I added a tiny bit of curry powder as well, and used penko (japanese) bread crumbs instead of the regular (which we didn't have either). All in all, I might make it again, but I think I'd go to a restaurant first before I invest all my time in making this dish again.
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This recipe was a tad time consuming, and it made a large amount of falafels-- almost too many...