Baked Falafel

I forgot to add the olive oil - oops! - but these still turned out pretty tasty. And like the other reviewers, I upped the oven temp. We found that baking them at 400 for about 18-20 minutes helped the little guys brown a little more.

Excellent! I really liked the flavor of the finished falafel. I modified the recipe slightly based on what I had on hand: cumin seeds for ground cumin (and a little extra since there is no such thing as too much cumin!); 4 tbsp cilantro (in lieu of the 3 tbsp parsley + 1 tbsp cilantro--cilantro is delicious-er); and a little more lemon juice to bring the dough together. I got about 15 patties when I made them. I baked at 450 degrees and they came out slightly browned and delicious. Thank you so much!!

I decided to cook the onion before adding it to the mixture. Next time I would up the spices a bit.

Pretty good stand-in for falafel when I had a craving but no time to soak and grind beans, plus wanted to avoid frying. I used a food processor because I was too lazy to chop everything. Maybe I made my falafel "patties" a little bigger because I only got 10 of them, which was just enough for DH and myself. We ate them on pita bread with cucumber, onion, tomato, lettuce, and tahini sauce. I also followed other reviewers' suggestion to bake at 400F for 18-20 minutes and it was perfect.

I like the flavors of this recipe, but there is NO WAY it serves 20. That's got to be a mistake. I doubled the recipe and made my balls *slightly* larger, and I got 12 of them. Also, I wasn't able to mash the beans with a fork. They were too hard, so I pulsed them in my mini food processor. But I loved the flavor. I grated the onion so that there wouldn't be chunks (my husband is picky) and I used more cilantro instead of the parsley. I served mine Greek style: on pita pockets with tzatziki sauce, fresh spinach leaves, and feta cheese. Yum!