Falafel: Chickpea Patties

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I made this recipe and the whole family loved it! My two little ones who don't like anything, loved this! Great authentic recipe!! If you are having problems with the falafels falling apart, try placing them in the hot oil on a metal spoon and then tap the falafel off on the side of the deep fryer. Mine came out beautiful:

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I also found mine falling apart in the oil, but the next time I solved it with just 20 minutes of refrigeration and making sure the oil was hot enough. I also added cilantro and parsley to the mix. Tasty!

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I was looking for a falafel recipe that would have the same crunchy texture of the ones I used to get from a truck outside the WTC years ago. This definately had it, from the dried chick peas rather than canned. My mixture would not hold together so I added 6-8 T of flour which worked well. I also though it needed more seasoning so I added more. My son was eating them while I was frying them. I've found my falafel recipe!

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I had never had falafel but I friend of mine loves it. I invited her to dinner & made them as a surprise. She said they were 'amazing'. I thought they were delicious as well. I didn't make the sauce, because I couldn't find tahini in my local grocery store, but we ate them in pitas with hummus. There was a lot of the 'batter' leftover so I'm going to try to freeze it to see if it can be used later. The one tip I'd suggest for anyone trying this for the first time is to soak the chickpeas for closer to 18 hrs, not just overnight. I smashed one between my fingers around 10 a.m. after putting them in to soak around 9 p.m., and they were still hard in the center. After 18 hours, they had soaked enough to be soft throughout.

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I omitted the red chili flakes, and think I should have added a little extra of the other spices to compensate. I found that since I was pan frying, I needed to make the falafel flatter, like a mini hamburger, in order for it to cook all the way through. I thought that I had a big food processor, but I ended up having to mix this recipe in 2 batches and then mix the 2 parts together in another bowl. I used the tahini sauce, except that I used plain nonfat yogurt instead of the water, which worked pretty well.

This recipe ended up serving 5 hungry college students, with 1 or 2 servings left over.

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These were absolutely delicious. And much easier to make than I originally thought. They are also delicious on a salad, using the tahini sauce as the dressing.

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I was making these for the first time for my husband's birthday and it was a small disaster when a half hour before dinner I started frying the first ball which totally disintegrated in the oil. The ball was firm in my hand but when it hit the oil it all started boiling away. I found a different recipe 2 weeks later that called for six tablespoons of flour instead of one so that might make the difference.

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Made the falafels exactly as directed, served in pitas. I made the tahini sauce and a different sauce (yogurt, chopped cucumber, salt, garlic & dill. Even 2 picky pre-teens ate them. The toddlers loved them. I have used falafel mix in the past, but this is much better, and not all that much work.

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This tastes just like my mother and grandmother's falafel. Just the right amount of spice -- crispy and delicious. You really have to start with dry beans -- canned beans just cannot be substituted. It is not surprising that the prior reviewer had trouble.