"I love this recipe and make it nearly every week so I have a quick snack to grab on my way to work.

I like it the way it is written but have started making a few slight adjustments to make it slightly healthier -- swap safflower oil for the butter, ground flax for the wheat germ, and maple sugar for the brown sugar. I also like to add a dash o"

"PERFECTION! This is just like the dish my grandmother always made and I have spent my whole life trying to recreate. Unfortunately she brought it back from the Old Country where they used the metric system and I could just never get the amounts right when I tried to make it myself. Who knew what a challenge combining butter and peas could be.

I am SO GLAD I now know the perfect butter-to-pea ratio is two cans and 1/2 stick! Thank you Paula!

"PERFECTION! This is just like the dish my grandmother always made and I have spent my whole life trying to recreate. Unfortunately she brought it back from the Old Country where they used the metric system and I could just never get the amounts right when I tried to make it myself. Who knew what a challenge combining butter and peas could be.

I am SO GLAD I now know the perfect butter-to-pea ratio is two cans and 1/2 stick! Thank you Paula!

"PERFECTION! This is just like the dish my grandmother always made and I have spent my whole life trying to recreate. Unfortunately she brought it back from the Old Country where they used the metric system and I could just never get the amounts right when I tried to make it myself. Who knew what a challenge combining butter and peas could be.

I am SO GLAD I now know the perfect butter-to-pea ratio is two cans and 1/2 stick! Thank you Paula!

"I will preface this by saying I substituted honey for molasses, so perhaps that made a difference. But I did not find these muffins to be particularly good. They were edible. They were rather dry and I was not a fan of the pumpkin seeds on top -- they were very chewy and difficult to eat.

"I will preface this by saying I substituted honey for molasses, so perhaps that made a difference. But I did not find these muffins to be particularly good. They were edible. They were rather dry and I was not a fan of the pumpkin seeds on top -- they were very chewy and difficult to eat.

"I've tried this recipe twice and each time the falafels just dissolve into the oil. I know that I could add bread crumbs and/or an egg to help hold it together, but I'd like to keep it as authentic as possible. Is it really a matter of starting with dried chickpeas and soaking them for exactly 18 hours? I've tried deep frying and pan frying them.