I'm writing this directly after making and eating this dish for the first time. It is a very filling and hearty meal, which is something I look for when I cook vegetarian. -- I cooked it with golden couscous instead of whole wheat, omitted sun-dried tomatoes, and added about a 1/2 cup of diced tomatoes to it later in the process. Everything about this dish was good & I will likely consider making it on a monthly basis. The only thing I may consider altering further is adding a bit more veggie broth. The final product I made wasn't too dry but it could've been a little wetter.

After reading the top few reviews, I made some adjustments (of course). The crumbliness of the falafel is easily solved by adding an extra egg. Simple and effective. I did the following for spices: 1/4 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garam masala, and 3 heaping tsp's of bread crumbs. I actually forgot the onion altogether but it wasn't a big deal. I cooked the falafel and put it smashed in a wrap with romaine lettuce, diced roma tomatoes, plenty of yellow onion, and 1000 island dressing. Would make it this way again, for sure. I only rated 3 stars because, well, I made so many changes, I didn't really eat the product of the original recipe.

A million ways to modify, depending on your whimsy of the day, this pizza is light and very tasty. I especially like the sauce, as it was tangy and different, and I'm not a huge fan of red or traditional pizza sauce.

This dough is better if it's rolled out a little thinner. If it's too thick, it comes out far too bready. It's a great simple dough though. Will make again.

I would make this again, but it's nothing to email home about (and I've done that before.) Of course, I changed it a bit. (all part of the fun) Added corn. Served in flour tortillas. Unfortunately, I ran out of olive oil midway through making this. Was only able to put in about 1/9 of a cup. Oh well. It was still pretty good. A great way to get some protein and a few servings of veggies.

I modified this recipe to the following form and was very happy with the result. -2 cups ketchup -3 bulbs garlic -1 cup water -2 Tbsp Mezzetta California hot sauce -1/4 cup raw dark blue agave nectar -2 Tbsp blackstrap molasses -2 Tbsp brown sugar -1 tsp Worcestershire sauce -1 tsp soy sauce -1 tsp salt -1/2 tsp each of the following (this makes a working cajun seasoning): -oregano -cayenne -garlic powder -paprika -onion powder -black pepper You throw all ingredients in at once and simmer at med low heat for about an hour. The result is suitably thick as is mentioned elsewhere. -butter and cornstarch unnecessary as mentioned elsewhere. -agave nectar is a great sugar substitute. It's sweeter than sugar, but with a lower glycemic index. -I always up the garlic content from what a recipe says. -Don't need to buy Cajun seasoning if you already have a decently stocked spice cabinet. -The specific hot sauce I used is my personal favorite. Lots of flavor depth with just the right kick. It's available in the Portland, OR area @ QFC or New Seasons