LOVE these. I use supremely spicy or jalapeño hummus to give them a little kick. Great to grab-n-go or make with a salad or pita. I make these all the time and love trying new flavors of hummus.
These were ok, not great. There are definitely better fritter recipes out there. I'm glad I used roasted red pepper hummus, because I think they would have been really bland with plain.
I thought that this recipe was very good and I frankly enjoyed the flavor more and more with every bite that I took. I used a ground New Mexican pepper instead of the ground red pepper, which I think gave it some extra flavor. I also think that the pairing of this salad and the humus rice cakes may make the cakes seem "bland" because the salad is so tart from the lemon juice. I notices that my wife ended up eating her salad first and then the cakes because the contrast was too much. I think that these cakes will make a great palate for a lot of creative add ins or toppings. Going to keep this one in my cookbook to play with some more.
I like these fritters, however after a bit of tweaking I like them better. First, I use flavored hummus. Lemon, fire roasted red pepper, etc. It gives them a much needed boost. Second I serve these with tzatziki, and the traditional fixings you'd serve falafel with. Sliced cucs, tomato, and thinly sliced red onion. We eat them in pitas or not but really these come alive after the tweaks and the correct accompaniments.
Very good! My kids both liked them! I think would be good with flavors hummus.
BLAND BLAND BLAND. I was so disappointed by this! It tasted like sawdust.
I thought it was only just OK as is, but had to make a topping for the fritters (plain low-fat greek yogurt, fresh dill, a bit of fresh mint, lemon juice, garlic, salt) so my husband would even eat it. Even with the topping I still thought only 3 1/2 stars. The salad was simple but good.
I adored the article this recipe came from; so many great recipes that are healthy, but easy to make. Such a creative piece! This recipe was the star, however. My husband (a confirmed carnivore) and I both loved it. I used an olive hummus, which added flavor, and look forward to trying it with other flavors, like the Spanish one at our local grocery. The only thing this recipe lacks is a sauce for the fritters, although they are good on their own. I had some the next day in a whole wheat pita with cut-up tomatoes, cucumbers, and onions and a yogurt dressing. Divine!
Non-stick pan! I was making a double batch and thought I could use a double-burner griddle to save time. Bad idea. Just use a teflon pan. The fritters were pretty good. The hummus I used was bland so I added ground coriander, cumin, garlic powder, and onion powder to my mix. The flattening with a spatula didn't go so well. Bit comical but hey. The fritters were good. Mine did need more cooking time per side than called for so use your discretion. Make them and have fun tweaking to suite your own tastes. I made a tziziki sauce of greek yogurt, shredded cucumber with moisture squeezed out, lemon juice, dill, s&p to taste.
Absolutely delicious. I ate the fritters with the salad that is included with this recipe and no topping was needed. I swirled each bite in the tangy vinaigrette and it was delicious. The fritters have a crispy exterior, which pairs well with the creamy inside. Definitely a keeper. You can read my full review at Taking On Magazines: http://bit.ly/17uPkgY
Based on previous review, I topped fritters with some tziziki sauce. yum
Rather than process the fritter ingredients I just mixed them. The texture turned out fine. Taste-wise they were a bit bland until I topped them with a little Greek yogurt. Then they came alive. I'll be making them again.