Falafel

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Very tasty, HOWEVER!!! I would add a warning to the beginning of the recipe. You MUST use dried garbonzos. If you use canned, the balls will simply disintegrate in the pan before your very eyes. A very disappointing magic trick.

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These turned out perfectly -- I followed the recipe as written, except that I pulsed the chickpeas a bit before adding the herbs. I highly doubt it would've made any difference if I had processed everything all at once. In the end, I had a pretty thick batter kind of the consistency of wet sand. I scooped them into balls with a small ice cream scoop and pitched them in the oil. I made the whole recipe and had maybe half a teaspoon of bits of falafel that flaked off during the cooking.

I have to suspect that the folks who ran into trouble didn't really follow the recipe -- such as the reviewers who decided to boil the chickpeas or those who skipped the soaking entirely and went with the canned version ...

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These tasted great, but I had to do some doctoring to make them work. I soaked the beans for the 18 hours, but they were still a little hard, so I boiled them a few minutes and they softened up a bit. The problem was they just dissolved in the oil. After I ruined 1/4 of the them I looked up Guy's recipe (have used before - also very delicious and added an egg and a few tps of flour. After the additions they fried up beautifully. After frying in small batches I popped them in the oven to stay warm while I finished the rest. The red pepper sauce was very tasty, though it made a ton. Tomato relish was ok tasting, we used it for our salad dressing that night after topping our falafel with it. We also topped our falafel with some cabbage mix and feta cheese and used Naan bread.

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I had a vegan coming to Christmas dinner and needed a non meat treat for her. This was a lot of prep but it was worth it in taste. I shelled the canned beans by running them under cold water, then mashed them with a potato masher. Added the spices and pepper and mixed very well. I shaped them into balls and covered them overnight, I only fried one or two at a time so the temp of the oil would not drop. Everyone loved them and was so surprised that they were vegan! Hope this help with first timers and people without food processers.

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fantastic!!!!!!!!!!

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Love this recipe, especially since it fits in well with my low iodine diet. I omit the mint, but that's the only adjustment I've made (my kids aren't wild about the taste with the mint. I soak the chick peas for 24 hours, then drain and let sit covered in the fridge for an additional 24 (or more. That's yielded the best consistency for me. Run the chick peas through the food processor once, then the coarsely chopped veggies (including the now sauteed serranos. Hand mix the lot in a metal mixing bowl with the baking powder and lemon juice, then process down two handfuls at a time in the food processor to even everything out. (more will mess up the consistency. Carefully hand shape the balls before heating the first time in the deep fryer, and ROLL them onto a spoon to reduce the re-shapes. We've never had a single issue with these melting or falling apart, but my husband is a whiz with the deep fryer, and that has a lot to do with our success. Thank you, Bobby!!! Love this recipe!

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Very tasty, I used can chick peas and they came out fine. The problem is with frying you need to get the oil very hot and it really almost needs to be submerged in the oil. The spicing was wonderful, I also added an egg, next time will put in two eggs. This is a great appetizer for a party

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Came out perfect. I followed the recipe almost exactly except for some herb substitutions. After soaking the peas for 22 hours though, a work emergency kept me from cooking them for another 2 days. So the soaked and drained garbanzos stayed in a covered dish in the fridge until I was ready to use them. I don't know if that helped keep the processed mixture stick together better but I didn't have any disintegration problems. I also ran the mixture through the food processor about four times and paid very careful attention to the oil temperature.

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Soaking the chickpeas for 18 hours is a must. DO NOT USE canned chickpeas. If you do, it will require adding an egg and maybe some flour too, or they will melt away in oil

Another helpful tip might be to grind the chickpeas...twice. First time, coarsely grind with onions, garlic and peppers. 2nd time through, mix in herbs and grind finer. Then add in spices.

This is how Taim does it, and it came out really good!

Only reason for the 3 stars is because the recipe should really make sure to mention adding an egg and flour if using canned chickpeas for the novice/amateur cook. Id also suggest frying at a little higher of a temp, 350F

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I've tried this recipe twice and each time the falafels just dissolve into the oil. I know that I could add bread crumbs and/or an egg to help hold it together, but I'd like to keep it as authentic as possible. Is it really a matter of starting with dried chickpeas and soaking them for exactly 18 hours? I've tried deep frying and pan frying them.