26 Reviews of Falafel With Taratoor Sauce

From: chia

On Oct 26, 2003

this is by far the best falafel i have ever made! using the raw chickpeas really makes a difference. the sauce is basically the same recipe i have used in the past, but the falafel had a nice spicey taste, crunchy on the outside, moist on the inside. i used my deep fryer and these were not at all greasy.i served these in pita with chopped cucumbers, tomatoes and lettuce. just wonderful!

From: Roosie

On Dec 8, 2003

Perfect, perfect, perfect. These are fantastic. We did not make the taratoor sauce because we love tzatziki, so we made that instead, but next time I will try the taratoor. These were really easy- and I just had a few out of the freezer reheated at 350F for 5 minutes in my toaster oven and they're even yummier than they were when I first made them. Perfect, though (should I expect any less from you?). Some falafel recipes I've tried have been way too dry and some have been rather soggy. This was just perfect. Thanks again, Evelyn. I'll be making this again and again.

From: Heather U.

On Dec 18, 2004

Wow, these are fantastic. I'm so pleased to have found a recipe that produces the taste I grew to love in good Mediterranean restaurants. I constructed little balls using my small ice cream scoop, which made quick work of the job, and 3-4 little balls fit perfectly in a pita half. Chuck some tomatoes, onion, lettuce, and tzatziki on top, and we're talking full-blown meal. Wonderful. Thanks, evelyn!

From: CardaMom

On Jun 11, 2004

Excellent! My kids loved these! I served the falafel in pita with a chopped Israeli salad, tehina and zhoug. Very yummy. I'll be making this again soon. Ev, thanks so much for posting this wonderful recipe!!

From: Inge 1505

On Aug 1, 2005

This was so incredibly good!!! Crispy, spicy falafel and creamy, tangy sauce which complemented the falafel perfectly! To add a fresh touch I served the Falafel in a pita bread together with some fresh veggies, tomato, cucumber, lettuce. - I fried the falafel in batches and drained on paper towels. I kept them hot on a paper towel lined cookie sheet in the 250F oven.- This is definitely going in my keepers cookbook. Thank You evelyn for this wonderful recipe.

From: Narshmellow

On Sep 19, 2004

My family had never had falafel before. Even though I missed a few steps these turned out great! My family loved them. I really do recommend following the recipe in using a food processor, the chickpeas stay hard and I had to try and do it with an immersion blender, it was all I had on hand. That took an hour, not worth it. The reason for only four stars was the sauce. None of us liked it. If you aren't use to tahini, make just a little and see if it's something you'll like. Thanks for a wonderful Falafel recipe though!

From: Gay Gilmore

On Feb 3, 2006

OK, I made my falafel from a mix (I was in a hurry), but I used the Taratoor Sauce recipe and I loved it. Really want to make again and do it the long way.

From: MissAli

On Apr 9, 2008

Oh my god, these are WONDERFUL! I've had and tried may different Falafel recipies, and this is the best! And the Taratoor is delicious too. We put it on veggies and DH put some on his steak and raved about it. Well worth the effort, I'll make this over and over again.

From: Chocoholic Pat

On Jul 17, 2006

I would give this falafel 10 stars if I could! I didn't make the taratoor sauce--going to try it next time--but used the terrific recipe for Creamy Cucumber Dill Dip (#29455), and this combo was to die for. I had never tried falafel before, and now I can't imagine life without it. Thanks, Evelyn, for one of the best recipes I've tried out of so many good ones on Zaar.

From: Pfil

On Aug 22, 2005

These are just like the falafel I used to get when I lived in Jeddah. Thank you so much for helping me find the perfect recipe.