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Added February 04, 2002 | Recipe #18861
Showing 1-6 of 6
By polly salama
on February 10, 2002
this was pretty good-had a different taste than the falafels that i am used to i think it was the wheat germ-but it was tasty i added cuim and used fresh garlic. thanks for yet another great recipe!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 14, 2002
Really good, though I haven't tasted falafels before, so I wouldn't know how close this comes to the real thing. The only thing I changed was in using dried parsley instead of fresh. Next time I'll try some cumin and maybe some more pepper. I flattened the balls a little into pudgy little patties before baking because I wanted to use them in pita pockets. I had a great dinner with a pita pocked lined with hummus and one of these falafels resting inside! Thanks Lennie! :-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #467707
on March 18, 2007
This was great! I added ground corriander, and extra pepper. I also baked these in a mini muffin tin with a light spray of cooking oil, and brushed the tops with a little olive oil. I now have a freezer bag full for quick lunch prep.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 04, 2014
By Chef #494084
on August 09, 2007
on December 08, 2006
Serving Size: 1 (234 g)
Servings Per Recipe: 4