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  1. These sound wonderful! Can you bake the falafel rather than fry. If so, what temperature do you recommend and for how long?

  2. Hi Masa!

    I am planning to make your awesome looking falafel tomorrow and I would like to prepare a bit more of it to have some spare falafel balls for the future. Do you think I can freeze them without losing consistency?


  3. Great felafels and well written recipe Masa. My felafels turned out perfectly (first time) and everyone agreed they were delicious! I’ve made a few of your recipes and they’ve all been excellent. We also enjoy listening to your podcast- such an enthusiastic and inspirational couple you are!

    1. It won’t be the same consistency. The falafel will be much softer and mushier. It can be done, but the texture and consistency won’t be the same. Good luck!

  4. I love Falafels too. I have been making them for many years, but I must say, these little babies are THE BEST. They have the perfect mix – crunchy on the outside and soft and tasty on the inside.
    10 out of 10… and that comes from my husband, who loves the odd crunchy bite, and it being vegan is great. I didn’t have coriander, so I used parsley, with a couple of spoonfuls of crushed coriander seeds. Also my lemon wasn’t organic, so I just put a spoonful of the juice in it. Spot on recipe and so easy to put together. Will be passing this one on to our loved ones. Thank you so much.

  5. Awesome recipe Mǎsa!
    I was in as soon as I realised you didn’t have to pre-cook the chickpeas. Just because I’m vegan doesn’t mean I want do deal with soaking AND cooking beans. Soaking is preferable because it doesn’t matter if I forget about them. Not that I’m a terrible cook or anything ?

    I’m pretty sure you can omit the line about them lasting 2-3 days in fridge – I don’t think leftover falafels has ever been an issue for anyone 😉