Baked Falafel Balls

From: Engineer in the Kitchen

On Apr 7, 2009

I followed the advice of previous reviewers and skipped step 4. I also doubled the spices as was suggested. These were ok, probably won't do again. The spices were a bit overpowering, plus the balls did not really taste like falafel, something was missing in the mix of spices.

From: squirmmom

On Feb 15, 2009

Thought these turned out very yummy. Also skipped step 4 and used whole wheat bread crumbs. Used baking paper in the oven. Loved the texture the bulgur gave the finished product!

From: MrsDoty

On Nov 10, 2006

I solved the dry problem completely by accident! I was on the phone while I was putting this together, and completely forgot about step 4 (sweating the onions and garlic.) I ran them though the food processor,and just kept on adding ingredients. We thought all was lost when I remembered the forgotten step 4, after I placed them in the oven. However, they were crunchy on the outside, and almost creamy on the inside, with a bit more of a bite than the sauted onions and garlic. I think we'll just omit step 4 from now on. Thanks for posting this recipe! I would have never thought to cook them in the oven instead of frying on the range. This saves a TON of cleanup and quite a few calories.

From: Bippie

On Jan 3, 2007

This recipe doubled really well, but I think that it needs just a little bit more cumin and garlic. It was a perfect addition to my toothpick buffet on New Year's Eve.