Pan-Fried Falafel

Pan-Fried Falafel

10
T.J. 4

"I love falafel, but I don't deep-fry them. This is how I make them in a pan. Serve with warm pitas, tzatziki, and your favorite diced vegetables. Enjoy!!!"

Ingredients 50 m {{adjustedServings}} servings 309 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Place chickpeas in a food processor; puree to a thick paste.
  2. Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.
  3. Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.
  4. Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.
  5. Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.
  6. Form mixture into balls and flatten into small patties.
  7. Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.
  8. Fry patties in hot oil until browned, 3 to 5 minutes per side.
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Footnotes

  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 10

  1. 14 Ratings

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Rock_lobster
5/10/2012

Pan-fried Falafel Haiku: "Followed recipe, but didn't use all that oil. Taste was super-great!" I've found that when making falafel or black bean patties, that it's much easier to patty 'em up in plastic wrap and freeze them for as long as needed until ready to prepare. They hold together much better, and go easily from freezer to skillet. Oh, and while I used all the ingredients and followed the directions, I didn't use all that oil, as it didn't seem necessary; they browned up nice and crispy just fine w/ just a light coating of EVOO in the pan. Ate mine w/ Sriaracha; TASTY!

Donna S
2/11/2013

I use this recipe on a regular basis - even my preschool aged kids will eat this and love it. Fantastic flavor!

Shayla
3/24/2015

Made these tonight, and they turned out great! Flavor was fantastic, they weren't too dense or mushy, and fried up nice and crispy on the outside. They did fall apart a little while frying, but I think they just needed to be formed into tighter patties. Definitely a keeper!