Here's a tasty, eggless version for Middle Eastern falafel. It goes great on pita bread with tzatziki or tahini sauce with spinach and tomato.
My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you! - 19 Dec 2007 (Review from Allrecipes US | Canada)
this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets . thanks for the great recipe! - 21 Dec 2007 (Review from Allrecipes US | Canada)
The first batch that I fried up were GREAT (didn't have cilantro, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART. - 20 Dec 2006 (Review from Allrecipes US | Canada)