Falafel

Page 182

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Review

This was fun and easy to make. I added dill as well as parsley to the mix just because I love dill so much. I used my oval dutch oven to fry the patties, but I think a skillet might actually have worked better. The recipe says to use a 4 quart saucepan, but again, I think a deep skillet would work best. At first I thought the patty idea was odd because I have always seen falafel in ball shape, but I found that I actually preferred eating the sandwich with the patties. It was just much neater and easier in that shape, so I will do it that way again. The falafel came out crispy on the outside, tender on the inside and nice and flavorful. I will definitely be making these again.

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