These look amazing! Are you still pan-frying your falafels? Low in sodium, this veggie burger is a good source of plant-based fiber and protein. price is a factor. I would check out this recipe, it freezes well and many people have had success with it. so I’ll be leaving that out. YES YES YES. Aw, this was a really good post. Hi Carol! To bake these, make sure to add some additional moistue … The taste was good, at least. Duh! I am allergic to lemon (strange I know) so I used Apple Cider Vinegar instead, still tasted amazing. What am I doing wrong? Making these for dinner. Up until that point, I had literally never heard of falafel or pita and had yet to jump on the hummus bandwagon. So good!!! I’ll be trying the recipe again because I mixed up a few steps, like sauteing the burgers before freezing for 15 minutes. These taste wonderful but they TOTALLY fell apart on me in the baking step (I didn’t pre-fry: didn’t want the extra splatter in the kitchen and was going for the healthier option), as I went to flip them over after 20 minutes in. Unfortunately, they totally fell apart and got really dry during the baking process. I’ve made small falafel balls with this recipe and tiny baked patties for my one-year old. Notify me of followup comments via e-mail. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thanks for all the amazing recipes! It’s my favorite. These look absolutely delicious. Can you make these and then freeze them ahead of time for dinners in the future?? I did add some Tahini-we just came back from Israel, so I’m kind of obsessed, but only with the good stuff—it’s amazing what passes for Tahini in the States! Just saw your recipe and am going to try it tonight. Here are a few of our favorite falafel recipes: Classic Falafel Serve with the falafel sauce as a dipping sauce! Sorry to hear that, Sarah! Pulse until … Hopefully this doesn’t seem like a silly question; but when using the parsley, do you add the stems as well? They came out as perfect little bite sized oven baked sliders. Flavor and ingredients were good but it completely fell apart. I was a little surprised and disappointed, since recipes here never fail me. I think the lack of parsely made the batter a little dry but I added an egg and that fixed the problem! i’ve had a few falafel burgers in my life and they were all so memorable and satisfying. I’m so disappointed in the complete mess because otherwise they are fantastic.”. Used soaked raw garbanzos and sauted and they.Are.Delicious! I am cooking for a picky husband two picky little girls and they love your recipes also!! Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Such delicious little nuggets of goodness! I just pulled these out of the oven (I used 1/2 cup pay flour and fried a little before baking) and they are so freakin good!! Is it okay to use regular whole wheat flour with this recipe? I now have falafel crumbles. Otherwise, just add them straight to the oven for baking. or a way to blend the parsley, garlic, lemon juice step without a food processor? After some research on the net, I took this recipe made it from dried soaked chickpeas, 25% of the chickpeas I left raw, the rest I boiled and followed the rest of the recipe, excellent garlicky taste, and nice texture. Preheat the oven to 425 degrees Fahrenheit. And I did not fry them in the skillet, just bake them, and they still had a lovely brown, burger like crust. (If desired, you can refrigerate until ready to cook.) Thanks so much for the lovely review. Thanks for sharing, Hans! I too love the collard bun idea. Serves – 2. Hmm, if not vegan, you could try adding an egg for more binding. I chucked in some chili flakes for a bit of heat :).