Open-Faced Falafel Burgers

This is a good falafel recipe if you don't want to deep fry. When I made the "batter", it was too wet, so I added an egg (to bind it) and then added all of the bread crumbs into the batter, instead of using half of them to coat the patties. I also made the patties much smaller, about 2 in. in diameter, which made them easy to work with. Yum! Delicious!

Yummy and healthy!

These are delicious. They are not like traditional falafel, but I like them better because they are creamy on the inside. I had no problem keeping them together, but did reduce the amount of water in the sauce.

The sauce does not work, don't waste your tahini, find another recipe. The water is way too much, use tahini as base and add flavors slowly, add agave for sweetness

WAY too much water in the sauce. I reduced the amount to 1/4 cup. Also, doubling the spices and lemon will balance the flavors better in the falafel. As others said, making smaller burgers and adding an egg make them easier to handle.

Turned out great! We skipped doing the sauce and just made the falafel. We had to use more breadcrumbs than the recipe called for.

The patty mix is much too wet, be sure to add the egg as sugested above. Otherwise, a tasty flavor.

I made the falafel recipe as written and had no problem with them falling apart. My husband and I really liked them, but I thought there was a lot of garlic. Next time I will only put in 1 or 2 cloves in so that my kids will eat it. For the sauce, I followed others advice and gradually added the water, I only used about 1/3 to 1/2 cup. I will defintely make these again!