Falafel

From: Jay3fer

On Jun 15, 2008

Yummy, yummy! The recipe doesn't say how many tins of chickpeas make 300g, but I used 2 tins and the quantity was perfect for about 5 people. Love the garlic - delicious with cucumber/tomato salad and tabouli with fresh garden parsley and mint. (I swiped the bulgur from the tabouli bowl!). Dunno if the bulgur is an essential ingredient; there really wasn't much of it in there... but I guess it can't hurt!

From: Dexter&Liz

On Apr 10, 2008

We have an extremely good falafel place around the corner from my home, so my standards are pretty high. I thought these were delicious. What a great recipe! I baked mine in the oven at 200 degres celsius, but as they didn't turn golden I chucked them in the fry pan as well. It wasn't until I tried one that I realised they didn't even need it. They were crispy even though they just looked a bit dry. Baking is definitely a great option. Thanks so much for sharing!

From: Fairy Nuff

On Oct 11, 2005

Delicious!!! I always order falafel when we have turkish kebabs, now I can make them at home. I used canned chick peas and whizzed everything up in the food processor...couldn't be easier.The patties held together well while frying in shallow oil. Served with flat bread, hummous and tabouli. A keeper recipe that I'll use a lot!

From: Akikobay

On Jun 2, 2005

Excellent! My son has been begging me to try these at home, but most of the recipes really required a food processor because they grind up uncooked, soaked peas. I don't have a food processor, so I used an immersion blender to grind up the cooked chickpeas in this recipe. The patties held their shape beautifully in the oil and the flavor was nice (perhaps even a bit bland), but not spicy. I didn't know how to handle the bulghur so I drained the excess water and added that into the mix. I shallow fried the patties in canola oil and they were crispy on the outside and moist on the inside. My son has proclaimed them better than anything!! Thank you for posting this recipe!