Falafel

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This is absolutely delicious falafel. The texture and taste are both excellent. In order to get a good result, you really must use soaked dried chickpeas/garbanzo beans. I made homemade pita bread and tzatziki sauce as accompaniments. This is now my go-to recipe for falafel.

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I used cooked, dried chickpeas because I think they have more flavor than canned, followed the recipe exactly, and it was delicious.
The yogurt sauce was OK, but since I have milk-allergy people here, I used almond yogurt. Yuk. Using real yogurt is essential!
Serve this with tabbouleh. Lovely.

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I just made this recipe and found it to be very bland. I followed the recipe exact. Not sure if it needs more of the ingredients listed in the recipe or something else.

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I used canned beans and it turned out great. Tasted like a mild hummus with a light, breadlike texture. The kids loved it with ketchup. I made the yogurt sauce and I liked it, but my husband called it bland. I'll be making this very frequently!

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I made only the falafel not the yogurt sauce but the falafel was so easy to make and good. They were unexpectedly a bit spicy. I used dill in place of cilantro because that was what I had on hand. I also baked them in the oven instead of frying to aim for a healthier alternative. I topped them with smokey eggplant yogurt sauce I had and some Italian persely, then sprinkled a little paprika. They looked so pretty! Cheap to make and very easy--- this is going to be my staple dish to make at home from now on.

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omg, Melissa!! You have made a believer out of me. I am a Brooklyn girl and grew up eating falafels and this one is pretty darn good! Even my 2 1/2 yr old son is eating them! Very good! I also made the israeli couscous and the sauce. All was delicious! I did make a little change though I didn't add the mint to the couscous, just because I don't like mint, and I added a couple more garlic cloves to the sauce because I like garlic but otherwise the recipe is perfect!

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I didn't care for this. That may be just my taste, as my roomates really liked it. However, it felt a bit heavy, and the falafle with the sauce was a lot of the same flavor. However, I had a few problems that might be unique to me. First, I had a really hard time making the batter. It shouldn't be too hard, but I don't have a food processor (college student, so I had to use my roomate's blender (think magic bullet. Also, I was unable to find anything labled "white beans" at my grocery store. The only beans they had that were white were navy beans and lima beans. I went with the navy. That may have had an effect on the sauce. The only thing to watch out for on the recipe was the amound of parsely and cilantro called for. It was wayyyy to much. I had to add another can of chick peas to make it edible. The whole batter was very green. I would give this recipe another try if I had to proper tools.(Frying them in the pan made the apartment smell great, though!

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Very bland. I would up the seasoning next time. Had to douse finished product in salt and pepper to make it edible

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very yummy and healthy. my husband and I are both vegetarians, and big fans of falafel.

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Easy, tasty and I'm a carnivore. Used barley flour as it's healthy and holds together well b/c of it's stickier consistency. Making it again today for my vegetarian son. Use leftover veggies, I will add chopped red pepper for specks of color.