Falafel from Spilling the Beans: Cooking and Baking with Beans and Grains Everyday (page 102) by Julie Van Rosendaal and Sue Duncan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on August 17, 2014

    This was quite good. But, falafel is not hard to make. The only complaint I have with this recipe is the authors' description of making them into meatball size. I pondered this because meatball size can vary greatly from baseball sizes to small marble sizes. It would help to give approx dimension. The recipe supposed to make 20, but after fiddling with sizes and trying to stretch to 20, I was able to make 18. My idea of meatball size would have made only about 12 :-(

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