I attempted to make this falafel following the recipe as given, but found the resulting mixture (before cooking) to be more liquid than solid. I suspect the onion was the culprit, though the onion i used wasn't overly large. I ended up adding chickpea flour until the mixture became a manageable dough, froze as small patties, and then later cooked. I felt the flavor was pretty good (but a bit too much onion left a strong taste in the mouth), the texture was lacking due amount of flour I had to use. Will reattempt, hopefully with better results.
Perhaps a measurement of onion would be useful for others like me. If anyone has a suggestion it would be appreciated.
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I attempted to make this falafel following the recipe as given, but found the resulting...