Delicious meat free appetisers. They come together easily and cook exactly as stated. I didn't sauté my onion and garlic first. I just added some soffritto and garlic raw when I was a pureeing the chickpeas. These went well with tartar sauce and a sriracha dipping sauce. These didn't go so well with a soy sauce dipping sauce. So you've been warned.:-) Thank you for the recipe.
I use a 1/4 cup of parmesan cheese in place of some of the panko, that I used for this recipe. My family loved it and I will make again. Thank you Amanda.
These tasted amazing and my non vegetarian husband loved them! Like others I did sub some of the breadcrumbs for parmesan cheese. I also added a little ketchup and worchestire. I recommend baking them in the oven and not cooking them in sauce to make sure they don't fall apart. Will definitely make these again!
I used italian flavored breadcrumbs and subbed 1/2 of the amount called for with grated parmesan cheese. Delish!
Great idea! Here's how I'd tweak it however. I'd use fresh bread crumbs for starters as the "meatballs" are a little dry. I always use dried chickpeas instead of canned but I will cook them more next time. Also I would add more spices to the mix. The next time I make falafel I will probably make them like this instead of deep frying them.
I used Asiago Cheese crackers as the breadcrumbs. These turned out very well. I did not expect my children to like them but the whole family was very pleased.
After I made these they were sitting on my stove cooking off and my husband walked over ate half of them... after about four he realized they were meat-free. Needless to say they were a hit will definitely make them again.
It was okay tasted more like falafel. Next time I will add more spices
I found my mixture to be too runny. I had to more than double the amount of bread crumbs I used. The “meatballs” tasted fine but they did not get crispy in the oven. I was not a fan of the texture.
