Vegan-Friendly Falafel Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 9, 2008
Very good. Needed to add more flour because it was to wet. I think I used to large of a potato. The taste and texture were great. Baked instead of fried 20-30 min. at 350
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Reviewed: Aug. 9, 2008
Loved this! I've been trying to make falafel like this for years with no success. I baked mine rather than frying and it came out perfectly. It won't be long before I can recite this recipe by heart. Thanks very much!
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Cooking Level: Intermediate

Living In: Wellington , Wellington, New Zealand

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Reviewed: Jul. 5, 2008
These are great and very easy. I couldn't see where the recipe said to add the flour, so I added it when I added the baking soda. I have used another recipe for years, but it always had a raw bean flavor which this recipe doesn't have. I baked these instead of frying. I dropped them from a rounded teaspoon onto a parchment lined baking pan, covered with foil and baked for 15 minutes at 350 degrees. I then uncovered and turned them, and returned them to the oven uncovered for another 15 minutes. Very tasty wrapped in an untraditional tortilla with sprouts and tomatoes and cucumbers and a vegan thousand island too!
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Reviewed: Apr. 5, 2008
I'm not sure if subbing a small sweet potato for a regular one would change anything about this recipe, but my falafels turned out really loose, even with the addition of extra flour. The flavor was good, but the ones I fried were falling apart and the ones I baked remained fairly soft, even though I baked them till they got a darkened, crisp outside.
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Cooking Level: Expert

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Reviewed: Jan. 29, 2008
I loved this - it's so cheap to make and still really delicious. I hate cilantro, so I used parsley per another reviewer's suggestion. The potato seemed to make the mix pretty watery, so for the first batch I felt like I added quite a bit of flour, but then I let it sit in the fridge overnight, and it seemed less watery the next day. I served it with an improvised version of tzatziki sauce, which went really well with it.
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Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA
Living In: Cary, North Carolina, USA

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Reviewed: Nov. 21, 2007
I really liked the concept of the recipe & will make again. For my taste it needed to be more spicy. I only used 1/2 lb.of dry garbanzos,1/2 of the potato & onion. Next time I plan on using the full amounts of spices & herbs from the recipe.I believe that it will be more to my liking. I also used more flour to hold the shape of the balls. Very good will make again.
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Reviewed: Oct. 21, 2007
Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes a real difference in the outcome. I have made with and w/o potato, no difference. I am not familiar with cilantro in falafel (so I didn't try it), we only use fresh parsley in the middle east, and another teaspoon of cumin was needed for our tastes. I also use an additional 2 tablespoons of flour to help it hold together well. And all falafel here is served with a tasty tahina (sesame seed paste) sauce. Here it goes: 1 small clove garlic, crushed with a mortar and pestle (or forget the mortar like I do and just squash it up in the bowl with the pestle)1/2 of a juicy lemon, about 1/4 cup tahina (you can find tahina in the specialty aisle) 1/4 teaspoon salt or to taste and a couple of tablespoons of room temp water. Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches. Enjoy and thank you for a good recipe.
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Cooking Level: Expert

Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates

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