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Showing 1-5 of 5
By Chef #564401
on August 18, 2007
By Chef #225839
on April 03, 2007
on June 18, 2006
By Bob D.
on April 04, 2005
I just made these and the taste is fabulous, however, as I fried them I was rewarded with watching them disintegrate in the oil. I did a bit of research and found this to be a common problem. I remedied this by adding some flour as a binding agent. I moistened it with water until the consistency was what I thought it should be. I tried another test and it was wonderful. I'll tweak the spices just a bit because I like my falafel to have quite a bit more flavor. Thanks for the great recipe, it was a good starting place for me. I kind of have the fealing that each household in Palestine has their own falafel recipe suited for each families taste. :o)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 #175110
on November 21, 2004
Serving Size: 1 (37 g)
Servings Per Recipe: 18