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By Chef floWer
Added March 20, 2008 | Recipe #293197
Showing 1-3 of 3
on February 25, 2009
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! :)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
on August 03, 2008
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.person 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
on April 12, 2008
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.person 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
Serving Size: 1 (521 g)
Servings Per Recipe: 1