By Geema on July 31, 2006
Photo by Sharon123
Photo by Sharon123
"You will love these little falafel balls that are soft on the inside and crunchy on the outside...without frying in oil! Serve in a pita with your favorite cucumber sauce."
Serving Size: 1 (104 g)
Servings Per Recipe: 6
"These were yummy! Bit of a disaster trying to stuff the pitas, but the flavor of the falafels was soft and smooth. We had hummus, tzatizki (sp?), pickles, toms and cukes. I think next time I will put them in a wrap. I used step 4, but added 1/2 tbsp more oil and baked at 425 for 25- 28 mins. Thanks!!"
"I followed the advice of previous reviewers and skipped step 4. I also doubled the spices as was suggested. These were ok, probably won't do again. The spices were a bit overpowering, plus the balls did not really taste like falafel, something was missing in the mix of spices."
"Thought these turned out very yummy. Also skipped step 4 and used whole wheat bread crumbs. Used baking paper in the oven. Loved the texture the bulgur gave the finished product!"
"I also skip step 4 and double the spices and these are fantastic! They hold together well enough to make 'burger' patties from as well. Yum!"
"I don't like leaving low ratings, but this just didn't turn out that great for me. I was really hopful about this one too! I followed the recipe exactly and agree these definately need some more spice! Right out of the oven they were more hard on the outside then "crispy". So I tried them again the next day and found them very dry and grainy. Maybe adding a splash of oil to the mix would help."
"Very Good. Definately needs to cook an extra 15 minutes as suggested by a previous user. I used a small icecream scoop to portion and shape the falafels. I served these with a garlic tahini sauce from Emril."
"great recipe! i added toasted cumin seeds to the falafel mixture and cooked approximately 15 minutes longer than suggested. i also did not use step 4. best falafel ever!"
"I followed the recipe as stated, but the inside of the balls was like mush. It was almost the same texture as baby food. I would not make these again. Sorry!"
"These were really GREAT! Would give them higher number if I could rate! HOW healthy and delicious too! ABSOLUTELY will be making these again too!"
"I really like this one! I'm making it pretty regularly, especially now that it's too hot to turn the oven on more than once a week. I normally double the recipe, and refrigerate the extra. (I four-fle the chickpeas, freeze the extra of those.) It's definitely a season-to-taste dish - as written is pretty bland by my taste. Also, I use 1/4 cup wheat germ instead of the bread crumbs."
"My first attempt at falafel and they came out pretty good! They were a bit dry so next time I will omit step 4 as previously suggested. Thanks for sharing! Made for ZWT3."
"This recipe doubled really well, but I think that it needs just a little bit more cumin and garlic. It was a perfect addition to my toothpick buffet on New Year's Eve."
"I solved the dry problem completely by accident! I was on the phone while I was putting this together, and completely forgot about step 4 (sweating the onions and garlic.) I ran them though the food processor,and just kept on adding ingredients. We thought all was lost when I remembered the forgotten step 4, after I placed them in the oven. However, they were crunchy on the outside, and almost creamy on the inside, with a bit more of a bite than the sauted onions and garlic. I think we'll just omit step 4 from now on. Thanks for posting this recipe! I would have never thought to cook them in the oven instead of frying on the range. This saves a TON of cleanup and quite a few calories. "
"These turned out nice and held together well. They were a little dry, but good mixed in with my eggplant casserole(with tomato sauce). I imagine this would be good in a pita with a creamy dressing. Thank you Geema!"