These falafels were reasonable to prepare and the results were delicious and approved by everyone who's had a sample.
I've been making falafels from a mix for a couple of years. The kind I was getting from the local grocery store was discontinued so change was forced upon me. There was another brand locally and I tried them and the balls were too dense and the falafels were bready and mostly tasteless. That was almost enough for me to quit making falafels... I persevered and read some reviews and this was one of the top choices.
I was a little unclear on the directions, my fault really. I like to make large batches, two boxes at a time, so the instructions to combine equal amounts of mix and water wasn't really how I wanted to do it. Instead, I read there are 9 servings of 1/4 cup in the box which would be 2 1/4 cups, right? So I dumped 2 boxes in the bowl and started adding water. At 3 cups of water (on my way to 4 1/2 cups for 2 boxes) the mix was looking about right but I also knew it was going to thicken over the next half hour so I ended up putting in 4 cups of water (even I knew the last 1/2 cup was way too much). After thickening all it would, it was still a little too runny for making balls but not really too bad. So I brought my olive oil up to 350 degrees (I used an infrared thermometer gun) and then used a small spoon to place little pools of falafel in the olive oil to cook. What can I tell you, it turned out great. It was actually easier, quicker and less messy than trying to make balls. Of course, if you really like falafel balls, this might be a problem. You might call these oblate spheroids at best. Either way, this is the mix for me now and this is my method.
Mix 2 boxes of falafel mix with 4 cups of water in a bowl and let thicken for 30 minutes. Bring 3/4 inch depth of olive oil to 350 degrees (where the mix will bubble in the oil but not so you feel in danger). Spoon in generous teaspoons of mix into the oil and fry on each side for a couple of minutes. The falafel might be a little delicate when you flip it but should mostly hold together, if it is still too fragile, just wait a little longer. After frying both sides, take out, let drip a moment back into oil if necessary and cool on paper towel. Makes a lot of falafel oblate spheroids so I usually freeze almost half for later. And more than half I put in a container in the refrigerator.
I like warming a couple along with a small round na'an in the toaster oven, then putting hummus and the falafels on na'an. Others around me also add spinach and/or fetta cheese.
Needless to say, this falafel mix is a winner for me.
Ground Chick Peas, Ground Fava Beans, Spice Blend, Minced Onion, Garlic, Baking Soda, Salt and Sesame Seeds.
