Falafel

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a recipe I've tried about 4 times... kept trying because the flavor is sooo good. Then today I saw all these reviews I didn't know existed, which helped us.
But, yes, they definitely have always disintegrated in the oil. Which is annoying... so then we tried to pan fry- again- still disintegrates- then I tried the cornstarch method that one other reviewer talked about- and Walah! they stayed together- but we still pan-fried flat patties, and I coated them very lightly with flour for extra crunch. Flavor still awesome! We have always used canned chickpeas, and I think that is indeed the problem, as another reviewer as said. Next time I will try to plan ahead and soak the dried chickpeas. But, it is still the messiest meal ever to make!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I should have listened to the other reviewers whose falafels fell apart - mine just turned to complete mush. I tried to do a pan-fry rather than a deep-fry, which has worked on soft things in the past, but no luck. My husband saved the day by making pita pizzas while I cursed & cleaned up the mess. So if you decide to try this recipe make sure you have sauce (he just used spaggehtti sauce, cheese & whatever pizza toppings you like on hand. Takes about 15-20 minutes, preheat the oven while you're putting them together.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just got back from Egypt and the Egyptians use fava beans to make their falafels not chickpeas. This is why you found the taste so different.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavors are good, but not as good as what I've had in egypt.

If your falafel is falling apart: 1. Make sure you refridgerate the mix for atleast a couple hours.
2. Check the oil temp. If its not hot enough, its going to fall apart.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a truly spectacular falafel recipe. The flavor is spot on.

There is a trick to not have them fall apart on you. Do NOT immediately submerge the falafel balls if deep frying them like I do place the balls at the bottom of the basket and lightly dip them in the oil approx 1/2 inch. Let them form a bit of a crust then fully drop them in. Should work for everyone and well worth the effort for these amazing falafel.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love them. Great good for you food. And FYI their origin is a city in Crete (Syia which is one of the Greece Isles.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

same problem as others... falafels disintegrated as soon as they hit the oil. what a waste of time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was delicious! I also served baked eggplant, hummus, warm pita bread, and "Israeli" salad (chopped cukes, tomatoes and red onions to go in the pitas with the falafels.

For those who had trouble with their falafels falling apart, these tips might help:

1. When it says "puree" it really means it. The batter should be a little sticky.
2. Make sure your oil is hot enough.
3. The recipe says you can use an ice cream scoop, but I saw how the falafels can fall apart that way. I found you really need to form the falafels by hand, pressing them into shape. Instead of the ping pong ball shape, I did them the size of a small sausage patty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a garlic lover! But WOAH Tyler, 6 cloves for this recepie was way too overpowering. 2-3 cloves provides plenty of flavor without the extreme bite of too much garlic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish is very authentic tasting, and easy to prepare. I formed the balls by hand, and used a deep fryer. Lowering the balls into the oil with a spider kept the balls perfectly formed.
I?ve traveled extensively in the Middle East, and have had falafel in every country I?ve visited. I don?t care where it originated; it?s just a great dish. So, get over it.