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Baked Felafel Sandwiches Recipe

Baked Felafel Sandwiches

2007, Ellie Krieger All Rights Reserved

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on August 25, 2009

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    I wanted something vegetarian for dinner other than lentils so I tried this. The mixture didn't hold together very well, but I also didn't bake them for the recommended time (didn't want them to be dry. Also, they weren't very flavorful. The just kind of tasted like mushed up chickpeas with some spices mixed in. Won't be eating again, but it was an alright meal.

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  • on June 06, 2009

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    Lots of comments about it being dry, so here's what I did. I added both Tbsp of the olive oil to the mix in the food processor and used a very light spray of olive oil pan spray on a sheet pan. Also, I would bake them for only 10 min, flip, 10 more minutes. Done. They just get too dried out if baked 20 min per side and you lose all the delicious flavor that the felafel base has!! We loved these!! For sauce I mixed non fat greek yogurt with roasted garlic and just a touch of hummus. YUM!

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  • on May 25, 2009

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    I usually get these on a rare occasion when I come across a place that makes these. Usually they are fried which is a turn off for me since I try to stay far away from fried foods. This recipe however is baked and you wouldn't even be able to tell. My husband thought they were more moist and flavorful than the restaurants falafels. Between the two of us we ate the whole batch. I plan on making more next time to freeze for a quick lunch. I served mine with plain yogurt and instead of making tahini sauce (I couldnt find the sesame paste I bought spicy chipotle hummus which gave it a kick.

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  • on May 13, 2009

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    Overall very good and tasty.

    I couldn't find tahini paste but very quick to make yourself. But I found in trader Joes some tahini sauce which is v. good but it does need to be thinned down.

    It is crumbly but I cooked them way less (20 mins on one side and less than 5 on the other but baking them on foil made the bottom side nice and crisp. Glad I didn't cook them more as it would have been dry.

    Cucumber and yogurt sauce is also nice on this if you don't like tahini. But the sauce over the felafel helps bind it together and mouth taste it isn't dry then.

    I tried this for our main meal but I would say only do this if you are having dessert or a starter. On it's own, one isn't that filling (OK though. and more than one I couldn't eat at a time.

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  • on May 07, 2009

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    I too, found that the felafel were very dry and had an almost sand consistency. I was excited that there was finally a baked not fried recipe for felafel. My husband and I both adore them but this recipe will not be made again.

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  • on April 24, 2009

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    The taste was great but mine were dry and fell apart in the oven. Any suggestions as to how to moisten them more so they keep their shape?

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  • on April 18, 2009

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    As others, I have tried making these, hearing how delicious they are in Mid-Eastern countries. They didn't turn out for me or not a good recipe. This one does it. What a great contribution. Thanks, thanks.

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  • on March 03, 2009

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    DELICIOUS. just delicious. I didnt find the balls too dry as others did BUT I doubled the recipe to feed 4 hungry people and that still wasnt quite enough, I wish I had tripled it. My doubled recipe made about 20something balls so I cooked them a bit longer since they were larger.

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  • on January 18, 2009

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    It was very tasty, crispy and moist. Reading other people's reviews, I added some lemon juice (2tsp, corn starch (1tsp. I happened to process it finer than grainy but it turned out great.

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  • on January 17, 2009

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    The flavor here is top notch but does anyone have a suggestion as to how to moisten these?

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