Falafel

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Since I doubled the recipe, I pureed one can of beans along with the rest of the ingredients and the other can I kept pretty chunky and added it by hand to the rest. These held together well as a result. I cut the salt in half and added 1 tsp of coriander and 1 tbsp of olive oil. I used Trader Joes gluten free flour.

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O.M.G. This is the real deal. I was careful to follow the directions for the technique and they fried up beautifully--not a one crumbled in the oil. You do have to mush the balls til nothing is crumbling off, but it wasnt' a problem at all.

I did make small changes. I used 1/4 tsp table salt because it's what I have, and I added 1 tsp of coriander for depth (other cooks often include it.

One tsp red pepper flakes makes these very spicy. I like spicy, and it was good, but I will cut back to 1/2 tsp next time. There will still be a kick, but it won't overwhelm.

For years I had tried to make a Jane Brody vegetarian-ish falafel recipe work. Never enough spice, and those baked versions never are what you really want. Splurge once or twice a year and FRY some of this tasty falafel!

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Love this recipe...made it exactly as it reads. I did however add pico de gallo on top instead of just tomatoes, gave it some extra flavor. Having previously failed at making a different falafel recipe (fell apart in the grease I was ecstatic that this one worked perfectly! I think the key to being successful with this one is making sure you don't over process the mixture (pulse to a chunky consistency and making sure you refrigerate it sufficiently; I waited 3 1/2 hours and it worked perfectly. I used the amount of 'Kosher' salt recommended and did not find it too salty at all. Maybe others are using regular salt??

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This was great except for the salt. It smelled good, it worked great, but the salt made it almost unbearable to eat! I'd suggest only using maybe 1/4 tsp.

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Way too salty, I added tahini and olive oil to cut back on the salty taste. Not bad but could be better. Will have to try other recipes on the food Network, see what I can find, that is way better

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Fairly simple to make, and better than some falafel that I've ordered in a restaurant. I added 1 tsp of cornstarch and had the oil very hot in the pan, and I haven't had the problem of them falling apart. I make them small (a large spoonful, shaped into a ball then flattened slightly and don't overwork them, and they turn out perfect. I also skipped storing the chickpea blend in the fridge first, I just fried them right out of the food processor. A super fast and delicious change from the normal weekday dinner.

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Everyone reads these reviews last minute as a last ditch effort to save their recipe before presentation. Reviews, at times, can hold crucial information that pertains to cooking procedure, but save yourself the time and read this one. Chickpeas (garbanzo beans are found at even the most rinky dink restaurant. Canned they are of course already hydrated which does not require one to soak them in water. They are, at this state ready to use. From that point on one need only follow this recipe, I have made it many times and it is excellent. Dry the beans the best you can, the rest should guide you. Make sure you let them sit in the frig for a good while, it helps them stay together.

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Good flavor, but fell apart in the pan. Maybe I didn't have enough oil, or it wasn't hot enough. I might try this again. Certainly a good change from the normal routine.

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Very good, easy and inexpensive. I can only add that it needs a little acid - the falafel in pitas were a little flat tasting with the tahini. We substituted with chopped kalamata olives the second time we made this dish; olive tapenade would also be great.

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The reason the falafel designated is because to the canned chick peas. Try soaking dried peas overnight then use the recipe. I bet you will have better results!