Falafel

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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.

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I love Falafel's but am unsure of the reason many recipes call for soaking them? I know if you buy them canned, its already in water...does this count? About to head to Trader Joe's and buy the canned chickpeas and attempting to just make them immediately! If anyone knows, Pls let me know!!
thanks..

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My husband asked me to make falafels since last week, and today I finally tried them. It was GREAT!!! I used only one tsp of cumin, and we loved it!!! Even better than most places out there!! Soooo easy to make, can be made in advance (that's convenience for busy nights. Should be double for more than 2 people, we ate the 4 servings, minus like 2 tablespoon that I will make tomorrow...
I'll try to bake them next time...
Will make again soon!!

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I made the recipe accordingly, except I did add about a 1/2 tea of cornstarch as recommended by some other reviewers. I also baked my falafel instead of frying (saves on fat and calories. My falafel stayed together perfectly and turned out pretty good. I would probably add a bit more spice next time, but I give it 4 thumbs up.

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Thanks everyone for the tips on holding the falafel together. I recommend using homemade tahini sauce: toast 1 cup sesame seeds at 350 degrees for 15 minutes (shaking once or twice so they don't burn, then puree with 1/2 c. olive or grapeseed oil in food processor. Add juice of 1/2 to 1 lemon, pinch salt, 2 chopped scallions, and a handful of fresh parsley leaves. Pulse until herbs are a little chunky but incorporated. Check for seasonings. The toasty flavor of the sesame seeds is really nice.

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These came out better than I ever expected. I followed another reviewer's suggestion and added a teaspoon of corn starch to my mixture, and they held together great. You do have to put enough oil in the pan to come almost halfway up the falafel balls. If you keep it hot enough, they won't soak up the oil and get greasy, but they'll cook much better. I had this with Emeril's tzatziki dressing on pita with lettuce, tomato and avocado. sooooo yummy.

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I am constantly looking for vegetarian items because my two sisters are vegan and my father has high cholesterol. We just love these they are quick, easy, and all the ingredients are usually in the pantry. A tip for anyone who has trouble with the fallafel falling apart: add a bit of cornstarch (1-2 tsp and they will stay together. The recipe doesn't say, but also definitely use the big can of beans (16 oz, or two small (8 oz cans.

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I didn't deep-fry, I just pan-fried, but mine held together just fine. Tasty and easy and cheap.

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This recipe was very easy to make and very tasty! Most of the ingredients I already had on hand. I recommend doubling the recipe, it definitely doesn't make enough for 4 servings.