Loved this. Very easy to make with ingredients that are often on hand. Served it with a yogurt/dill sauce and arugula as well as garden fresh tomatoes and cukes. I didn't mind how loose it was inside. Loved the golden brown outside. I bought mini pitas and set it up like a taco bar. Kids could pick what they put inside their little tiny sandwiches. Fun and full of protein.
I found that the ingredients did not bind together well enough. The patties fell apart in the pan when I was cooking the first batch. Adding bread crumbs alone did not improve the situation so I added an egg to the second batch and the result was much better. Also, I think the amount of recommended salt and spices was a bit conservative, so I had to add a bit more salt, coriander and cumin to flavor the falafel mix. I also added some finely minced Italian parsely to the second batch to get some of that nice green coloring and parsely taste into the falafel. This might also be better with sauteed rather than raw onions in the chickpea mixture. That said, this recipe is WAY better than boxed falafel mix and I would make it again, but will slightly tweak the recipe the next time around.
I agree with the other reviewers that the texture on these was very mushy and it was difficult to get a crunch on them. I think next time I'll try breading them to see if I can get a crunchy coating that will help bind them better.
Much better than the boxed mixes. Don't over-process the mix. This makes a great hiking food.
Mine turned out a little bit too mushy for my liking. Is this what happens when you don't deep fry them? I like the crispy texture they get when deep fried, but don't like all the oil. They were tasty though.
When I made this it turned out mushy. Could I have added too much bread crumb?
I prefer falafel to be slightly on the soft side so I usually take them out about 15-30 seconds of cooking time less the suggested. To me they are tastier that way. I also add some dried mint or cilantro to the mixture before processing.