13 Reviews of Falafel

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!

From: Chef Dudo

On Apr 22, 2006

Picked this recipe for Pick a Chef Spring 2006. Very glad I did. The falaffels were very tasty and spicy enough. They didn't hold together as well as I thought they would though. After frying the first few I added 1/4 cup of cooking liquid to the mix and then it was easier to shape them and they fried better. Thanks for sharing this recipe.

From: Ginger Rose

On Dec 9, 2007

Yey! This was my second attempt at making falafel and this time it worked!!!! The first time I made falafel I don't think I'd blended them enough so they fell apart whilst they were frying. This time I spent ages trying to get them to a smooth paste with the food processor and then along came my brother with a genius idea : why not use the potato masher?! Honestly, it works really well and takes much less time! Anyway these were lovely so thanks for the recipe!

From: Veronica144

On Mar 21, 2008

Really good falafel! I changed a few things according to our taste and what I had on hand. I increased chick peas to 2 cups and omitted the bulgur since I didn't have any. I doubled the garlic and tahini. I didn't have ground coriander so I used dried cilantro. Omitted peppers (DH allergic), cumin and egg (we're vegan). Also, halved the salt. We are falafel lovers and this end result was really nice. The egg really isn't necessary, so for those that are watching their fat/cholesterol intake or are vegan, feel free to substitute a tablespoon or two of water if you find that your mix is too dry. It should be just fine though...we've never used eggs and have been making falafels for years. I'll try it with the bulgur next time. Thanks for posting~ I'll update when I make it with bulgur. =)

From: eatrealfood

On Feb 6, 2008

My first time using bulgur in falafel - and it just didn't work for me. I even soaked the bulgur for longer than an hour, and when cooked, it still tasted raw. If anyone had any tips about preparing the bulgur for the falafel, please let me know. I thought perhaps it needed to be whizzed in the food processor too, but the recipe doesn't indicate that.

From: dizzyblue

On Apr 20, 2007

The bulgur wheat really intrigued me, so I tried the recipe. The taste was fantastic. Not sure if I used the right proportion of spices, probably used more actually and I left out the tahini as there was none at home. Tasted fab! Yum Yum!

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: jake+ryley'smommy

On Apr 4, 2007

These falafels were great, and fairly easy to make. I used canned chickpeas, and quinoa instead of bulgur (didn't have any). I coated them well with coconut oil and baked them in the oven at 400 F for about 30 min. They came out golden and crispy. They weren't quite spicy enough for me, but they were perfect for my kids. Next time I'll add a little more chili pepper to mine. We ate them dipped in hummus with a quinoa salad and veggies. This was a nice combination!! I will be making these again soon!!!! Thanks VegeMight.

From: Pismo

On Jun 24, 2009

This was my first time eating falafel, let alone making it, so I really have nothing to compare this to... but I liked it a lot! I thought it had a ton of flavor. The dough was really wet so I used a cookie scoop to shape them into balls. They cooked up very nicely. Thanks for a great, easy recipe!