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Falafel

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These fried vegetarian patties can be served in salads or pita sandwiches.

Source: Mad Hungry, May 2011

Ingredients

Directions

Reviews

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How would you rate this recipe?
239
  • wvanbusk
    20 JUL, 2015
    Seems cooks have had trouble making 'balls'. Falafel balls are deep fried. This recipe is made from 1 tbs dollops pressed into 2" diameter cakes, according to the recipe and the photo. Think of fritters or pancakes and you get the idea. I cooked them on an electric griddle lightly oiled and they came out perfect. It takes over 5 minutes per side at 450F. I added lemon peel to the mix and sprinkled sesame seeds and olive oil on before flipping. They are soft when hot, but taste awesome! *****!
    Reply
  • mothergoose79
    4 FEB, 2015
    Excellent recipe..made it in the food processor with dried chickpeas, shaped and let them sit in the fridge overnight. Used very little oil in the pan and turned as I would a meatball only when correctly browned and crispy. Served with homemade Tzaztiki sauce, homemade tabbouleh and homemade pitas. Was fun for me and my daughter and delicious
    Reply
  • cindypsalm231
    12 FEB, 2014
    Wish I had read the reviews before I tried this one. Half the batch went in the garbage because it was one soggy, oily mess- the balls would NOT hold together. I actually added quick oats to the second half and it helped only slightly. What I tasted was delish, but it definitely needs flour or something to bind it all together. Very disappointed, but will try again. A binding agent should be listed as an ingredient in this recipe.
    Reply
  • paulajo1
    24 JAN, 2014
    Don't use canned beans. They are too tender and contain too much moisture to achieve the right consistency.
    Reply
  • paulajo1
    24 JAN, 2014
    Note: If the balls won't hold together, place the mixture back in the processor and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix it!
    Reply
  • melisabush21
    12 NOV, 2013
    This recipe looks very difficult for me to cook. Very mouthwatering receipt. I am sure my kids would love it. Regards Angeljackets.com
    Reply
  • PilarSamuel
    6 OCT, 2013
    I need help with this recipe. When I put the balls into the oil they started falling apart. It just became a sludge and I threw it out. The oil was hot because when I put them in, the oil sizzled. I made sure I added all of the ingredients. So where did things go wrong?
    Reply
  • kay_C
    25 JUL, 2013
    Thi8s recipe turned out perfectly. The spices were great, the falafel cooked beautifully, and stayed together easily. I did refrigerate it for about 2 hours, and I added a half cup of flour to the mixture. thanks so much for agreat one.
    Reply
  • WaterChestnuts
    9 FEB, 2013
    This recipe was great! The spices and flavoring were dead on. However, I needed to add about a 1/2 cup of all-purpose flour to the mix. My first attempt fell apart completely in the oil. Highly recommend!
    Reply
  • Fiona McKinna
    28 JAN, 2013
    This was a huge success. I did leave the raw mix to rest in the fridge for several hours before I cooked it, and it could even be made the night before. The falafel needed quite a bit of seasoning, but stayed together nicely when cooked and were crispy, brown and delicious! Just be sure to get your oil nice and hot and don't fiddle with the falafel as they are cooking until they need turning and they will stay together and not fall apart. I will definitely be making this recipe again.
    Reply

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