This classic falafel recipe is delicious served in a pita bread with yoghurt cucumber sauce and tomatoes.
Something else. Wonderful recipe! I didn't have any coriander or enough parsley, but it still turned out great. I suggest, as others have, that you make the cucumber sauce first so that the flavors can mix well. The sauce tasted great, but, a tad too sweet for me. So, I added in some more salt to even it out. Plan on using the sauce for salads in the future! I mashed the chickpeas without a blender, as the recipe says, and the texture was nice. This is really laborious, so if you're short on time, just use a blender on a gentle setting. I also made the following preparation changes: 1) After forming the falafel balls, I covered them in bread crumbs. This creates a nice texture. Form the patties after this. 2) To make less fatty, baked the falafel patties in an oven instead of deep frying. I covered an oven pan with aluminum foil (easy cleanup!) then very lightly greased it with olive oil. Bake the patties at 220C for 20 minutes then turn over and baked for another 8-10 minutes. They brown well and turn out great. Enjoy! - 29 Sep 2008
Made it healthier. So yummy and very easy to make! Instead of frying, I baked them in the oven. Preheat the oven at 200 degrees C. Spray the baking sheet and then the falafels with vegetable oil cooking spray. BAke 10 minutes, flip and spray again, then another 10 minutes. Then broil each side for 2 minutes. So good and much healthier! Thanks! - 29 Sep 2008
Made it healthier. Great Falafel recipe! To cut down on the fat, I used Egg Beaters, only 2 TSP olive oil, browned the patties in a frypan with Olive Oil flavoured PAM and then baked them at 400 for 30 minutes. For the sauce, I used fat free sour cream and eliminated the mayo. Thank you for the recipe!! - 29 Sep 2008