Falafel

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Big hit, tasty and delicious in spite of making an error from the beginning. Remember, kids, volume does NOT equal weight. I didn't measure the beans, just bought a 16 ounce bag and that's what I soaked for about 24 hours. Once I started putting them into the food processor, the light went on in my head (duh! but I continued. I had to process the recipe in two batches because my food processor was too full.

I did follow everything else exactly. I even bought whole seeds and toasted them, grinding them in my coffee bean grinder. Worked great, smelled fantastic. I had no problem with them falling apart but maybe that's because I used lots of beans. : I do know that you have to process until it is pureed, and when you pick up a handful and give it a squeeze, it sticks together.

The tahini sauce was delicious, but I did thin it a bit with a little water because it was so thick.Served with pita bread, the tahini sauce, cucumbers and tomatoes. Will make again, most definitely!

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This was delicious!!!!! Yum!! I followed the recipe exactly and my falafels didn't fall apart at all. Just make sure that you drain the chick peas thoroughly so your mixture isn't too watery. And also make sure you're frying it in enough oil.

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After reading other reviews about the falafel falling apart, I added an egg (and chilled well before frying, but to no avail. After being in the hot oil for about 30 seconds (heated to exactly the right temperature, the falafel balls/patties had literally disintegrated into crumbs - as in, crumbs too tiny even to scoop out with a slotted spoon!

I would be inclined to give 1 star due to this fatal flaw, but the falafel DID have a great taste to it - and a few that I made into "patties" and baked in the oven turned out OK (even though they still fell apart rather easily.

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I have another trusted recipe I was intent on using but since I didn't have the Bulgar Wheat it calls for, I went searching the network for an alternative. From now on this recipe will be my go to recipe for Falafel's. VERY TASTY! Although I left out the onion by mistake, the spices and herbs blend nicely and don't over power one another. I was craving these today so disregarded the insistence of using dried beans but did keep in mind problems some of the other's had with the mixture not binding so, along with the 2-15oz cans of garbanzos I used instead, I added 1 egg and 1/4c of plain bread crumbs and had no anticipated problems whatsoever. Maybe next time I'll take my time and try using the dried beans since the homemade pita bread I made to go with the Falafel requires a 12 hour refrigeration (that I overlooked and ultimately skipped. With that said, the only disappointment with tonight's dinner NO SECONDS only three of the six pita's puffed to perfection.

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This recipe was excellent except that I had to add a good 3 heaping spoonfulls of flour to get the mixture to a workable consistency. This was after i let the mixture chill as well.

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I had great success with this recipe. I followed it to a "T" and it all worked out well. I did not have a problem with the falafel falling apart - I think the freezing helped with that! My only complaint, and I can't believe I am going to say it...it was way too garlicky! The flavor was overwhelming and it took away from the flavor of the falafel itself.I would cut the amount of garlic by half.

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I cant' give this recipe as a poor rating as I didn't follow it exactly. I used canned, rinsed, drained beans to start. I formed small patties and I didn't "deep" fry, but there was enough oil that it wasn't a pan fry - maybe 1/2" in the bottom of a big skillet.

The first ones fell apart in the pan. I think it might have been too much water? I had cold wet hands when I formed, but that added water to the skillet and made a lot of bubbles. I added eggs and flour to the remaining batter and had great results. I will make this again, but with the addition of egg & flour.

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This is the first time I've ever made falafel. I just got back from Israel and miss the wonderful food. I followed the recipe exactly. The falafel are delicious! They kept their shape perfectly and were moist in the center. I think I overdid the parsley, as mine were very green inside, but it didn't affect he flavor. I'm going to freeze the remainder of the mix for another day.

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Considering this was the first time I'd ever made falafel, I was extremely careful. I followed the recipe, and even made sure to note some of the user suggestions (handling them gently, making sure the oil was hot enough, adding flour, thoroughly chilling them, and these suckers STILL fell apart as soon as they hit the oil. I lost a good bit of my batch before I finally gave up and just put them in the oven. HUGE disappointment.

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I soaked the chick peas for 24 hours and followed the recipe exactly, but the first batch of falafels fell apart after a few minutes in the oil. I'm guessing that not all dried chick peas are the same and not all absorb enough water. I saved the other batches by adding a few tablespoons of flour to the falafel mixture which allowed the balls to stay together in the oil. The flavor of the falafel was very good and we used the collapsed falafel balls as 'sprinkles' to top the pita sandwiches. I would recommend using a full teaspoon of red pepper flakes as 1/4 teaspoon doesn't really provide any punch. 1 teaspoon gives a little kick while still remaining fairly mild overall.