Comments on: FALAFEL WITH TAHINI SAUCE

By: Jayne

Jayne — Tue, 16 Nov 2010 05:49:02 +0000

Just made these as the first major test of the new food processor. They came out really, really tasty. Thanks especially for the tip on using a light touch in forming the balls. I made the tahini sauce too which is one of my favorite things about falafel. However, my mix was extremely wet and I ended up adding about 1/3 cup of flour to bind it and about 1/2 t. of baking powder so it wouldn’t be heavy and gluey. Anyhow, thanks for the recipe.

Also, I used to like King of Falafel on Diviz back when it was called “Falafel Burger King,” before BK sued their asses. Not sure if it’s any good now.

By: Mike

Mike — Thu, 20 May 2010 17:22:06 +0000

Christine – I’m so sorry to hear about your troubles with the falafel making process. If you are having issues getting your falafel to stay intact once they hit the hot oil, consider adding a tiny bit of flour to the mix to facilitate the binding process. If you still are having trouble getting them to maintain integrity, don’t be afraid to add more pressure in the rolling process – compacting the balls a bit more than you think you might have to. Letting the falafel rest after they have been rolled is also crucial, as this down time allows them to set up a bit. Finally, the appropriate oil temperature is crucial in creating a quick crust around the perimeter of the falafel. Drop your falafel gently into the hot oil and do not disturb them until they have begun to crisp and color a bit.

By: Christine

Christine — Thu, 20 May 2010 11:16:21 +0000

Sadly, I don’t know what went wrong. I made it to the letter, but the patties disintegrated in the hot oil. So made again and cooked the beans once soaked, and they still didn’t work! Mixed egg in there as a binder, but though they held together better, it still wasn’t it. Wonder what went wrong?

By: Mike

Mike — Mon, 22 Mar 2010 18:00:33 +0000

Lotta - Joyva Sesame Tahini is a great brand to go with and is available in most well-stocked grocery stores. Recently I've been using Mid East Brand tahini as it seems to be the one used by a bunch of the delis here in the city. I've found that is has great flavor and texture. Definitely worth seeking out.

By: Lotta

Lotta — Mon, 22 Mar 2010 16:54:21 +0000

Hello, this recipe sounds delicious. What brand of Tahini paste do you use for this?

Thank you!

By: Falafel Sandwich | Food.People.Want

Falafel Sandwich | Food.People.Want — Mon, 22 Mar 2010 05:00:42 +0000

[...] 8-10 warm, freshly fried falafel [...]

By: Mike

Mike — Sun, 21 Mar 2010 17:50:50 +0000

Kelly – Unfortunately canned garbanzo beans will not work for this type of preparation. Here you are looking to use reconstituted beans and most canned versions have already been cooked. Hope the sauce turned out as well the one from the farmers market.

By: Kelly

Kelly — Sat, 20 Mar 2010 23:40:10 +0000

I am wondering if it would work with canned beans?

Am making the sauce asap to try on rice – we had a farmer’s market tahini sauce and have missed it ever since we ate it up. thanks!

By: Patty

Patty — Fri, 19 Mar 2010 20:17:32 +0000

People always tell me how good falafels are but I’ve never actually tried one before, thanks for the recipe I hope mine turns out as good as yours!

By: mjf

mjf — Fri, 19 Mar 2010 14:04:55 +0000

Really looking forward to making this. All the ingredients go so well together. I have never eaten a ‘light’ one so it will be a new experience to eat one properly prepared. Thanks for tips.