My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you!
this recipe was great i pretty much followed everything exactly as stated with the exception that i added a whole egg to the mixture. (i did this because like others i noted that it seemed a bit dry.) everything held together well during the frying process without coating it anything in flour etc. also rather than molding the mixture into balls i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil) and made neater pita pockets:). thanks for the great recipe!
The first batch that I fried up were GREAT (didn't have cilantro and added some finely chopped mushrooms as well) but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES OR ELSE THEY WILL FALL APART.
Delicious!!! Be sure to add enough bread crumbs to make a "burger" consistency. I fried them as burgers put 1000 island tomatoes lettuce and cucumbers on a hamburger bun and had a feast! Wonderful thanks.
this is a great recipe! If you guys want quick semi homemade falafel that takes about 20 minutes to make from start to finish.. buy a box of falafel mix from an ethnic food store and mix it with a can of mashed chickpeas extra dried parsley garlic powder salt and pepper and you have an easy edible quick take on a traditional favorite.
What a delicious recipe! I've only made falafel from a mix before but I am a changed woman! I did have to add water to the mixture for it to hold together. Also roll the balls (or patties) in flour before frying.. that way they won't fall apart!
This recipe tastes great! But -like some-the bread crumbs from my falafel came out during thee frying process. I found that a great solution for this is to bake them in a 350 degree oven for about 7 minutes on each side or until golden brown. They stay together, taste even better than fried, and are far fewer in calories. However if you do this, its a good idea to swipe them with a tad of olive oil though its not really needed.
Nice vegan recipe! Very tasty and my husband said it was the best falafel he'd ever tasted although I thought it tasted like regular falafel (which I love and is a compliment for a vegan recipe). The recipe says it serves 6 but for my family (myself my husband and my three year old son) I had to double the recipe and had only 3 falafel balls left. When frying I had to dump the oil between the first and second batches because the falafel balls crumbled a bit in the oil. To solve this problem next time I think I'll put them in the oven which will cut alot of the fat too. I served them in a pita with tomatoes and tahini sauce with ketchup and had a side of roasted potatoes. Very yummy!!!
I made a few changes I didn't have cilantro and the only bread crumbs I had were seasoned and I also added about 1/4 cup water and one beaten egg. These came out great and I did not have the problem of them falling apart while frying.
My beans might have been too moist but my falafels just disintergrated in the oil. The taste and smell were great though.
