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!

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The falafel disintegrated when we tried to fry it. The oil was ruined along with our meal. We will be on the lookout for a better recipe, but might just scrap the idea of trying to make them at home.

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This recipe is wonderful & easy to make. I live in a small town and falafel isn't available around here, so this recipe helps satisfy my craving. It perfectly captures the taste of falafel I've had at Greek cafes in New York and Chicago. Highly recommended.