- Most Helpful
- Highest Rating
This is good Falafel! I could not find dried fava beans, so I used well drained canned. The blend of spices were so good. I served with Tzatziki and some red onions sliced very thinly inside pita bread. I will make again. Made and Reviewed for ANZ Recipe Swap #25 - Thanks! :)
These are as good as any falafel I've eaten from American west to east coasts (i.e., San Francisco to NYC). I, too, couldn't find "broad beans", aka "fava beans", so I used all garbanzo beans, which is fairly traditional from my understanding. Great flavors! I served them in Pita Bread for the Breadmaker. Thanks, Che floWer! Made for PRMR.
No stars because I really didn't know what to expect from this recipe. I've never had Falafel before and just thought this would be a nice change of pace. It didn't go over as well as I'd hoped. We found them bland, which surprised me given the delectable spices that went into them, and dry. Now a friend of mine who has had Falafel in Israel liked them though she agreed they were a bit dry and suggested adding a small amount of extra virgin olive oil to the mix. I may try this again adding oil and doubling the spices, if I do I'll update my review.