Search thousands of recipes reviewed by home cooks like you.

Pan-Fried Falafel

Pan-Fried Falafel

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
T.J.

T.J.

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!!!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Rock_lobster
11

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
5

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!

Christina
0

Christina

7/8/2014

FANTASTIC! The flavors are wonderful and they are very easy to make. I will def be using this recipe again and again~YUM! Thanks for sharing. :)

Similar recipes