Falafel in Pita with Yogurt Sauce

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Pretty dang good. I would add some ginger, broccoli and carrots next time. Goodness.

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1st time I had or made Falafel. It was good and easy to make. Will make again.

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Update: Our culinary team has changed the amount of salt from 1 tablespoon to kosher salt, as needed.

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If this is your first time preparing this recipe then I would definitely suggest cutting the salt quantities-- other than that I love it. This homemade version tastes fresher than anything I've tried in an eatery. I eat mine without the pitas, topped with a lightly dressed onion and tomato garnish and accompanied by a cabbage slaw salad or tabbouleh salad. And, canned chickpeas work just fine if you don't have time to soak beans overnight.

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A simple recipe, full of flavor. Well-drained canned chickpeas worked perfect. I added a little bit more of flour to the mixture to form the balls easier. The dipping turned out perfect because I added a cup more of yougurt. I didn't use the pita bread, I just garnished with little dices of cucumber and tomato. Next time I will try to bake them. So yummy!!!

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Whoa! Way too much salt in the yogurt dipping sauce!

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Have made them several times, super easy to throw together. The only things I change are lowering the salt, as other reviewers said, and I bake them instead of frying. So yummy!

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We eat falafel all the time and this was a nice twist on the norm. I used canned chick peas but tried the no salt added version. It needed salt in the end. Loved the color with all the peppers and parsley but they were quite wet. When you fry them, make smaller size spoonfuls and I think they will cook through better. Will try rolling in flour next time too. Super yummy tho!!

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I appreciated the advice of other reviewers and used about 1/2 the salt and cumin, and rolled the falafel in flour before frying. Rolling in flour also allowed them to be hand-formed, to save time. I found the recipe fun, easy and flavorful! So much flavor for the simplicity of the recipe.

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Im sure if this was my dirst time making/having felafel it would be great
the big flaw in this recipie is that you should never use canned chick peas, the texture is soooo much better when you start off with dired chick peas and soak and cook them yourself