I skipped the sauce and just used plain yogurt instead (I'm not a huge fan of cucumber) while my partner used store bought tzatziki. The falafel themselves turned out great with a few minor adjustments. I skipped the parsley because I did not have any, did not add baking powder, eyeballed the amount of spices I added since I didn't have my measuring spoons and just finely chopped the onion and garlic. I also used only half an onion and fresh lemon juice. I made the falafel patties quite small (about 1.5 - 2 in across and .5 in thick) and made sure the oil was very hot before frying them. I used much less oil than the recipe called for, about .5 in, and even less the second time (just enough to cover the pan really). They didn't fall apart, were crisp on the outside and soft on the inside. I ate them in pita bread and, the next day for lunch, on their own just topped with yogurt. The mix keeps well in the fridge, so when I made it for lunch I just fried up a new batch. Next time I will add some fresh chilli pepper to the mix since I like things on the spicy side. Overall this recipe is tasty as is, difficult to go wrong with and a great base to experiment with.
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I skipped the sauce and just used plain yogurt instead (I'm not a huge fan of cucumber) while...