Pan-Fried Falafel

Pan-Fried Falafel

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  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!!!”

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Adjust Servings

Original recipe yields 4 servings


  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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Reviews (4)

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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

Donna S

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

Blender Woman

Blender Woman

The taste of these were just too strong to me and they are also really dense. I was unsure, if I had gotten to the right texture. I believe a little less than 1 cup of bread crumbs would have been fine. I was thinking because they were homemade, and from the main pic, that they might be a little more mild tasting or lighter. The recipe came up when I searched for a recipe with beans. It looked pretty easy, and I had the ingredients on hand, but it took me a long time to make them between the blending, mixing, frying, clean-up, etc. I decided to cut the frying oil amount in half and quite honestly, could have cut it back even further after making them. These are pan-fried, but even half the oil covers them completely while cooking. If you like traditional falafels and fried foods, though, you may enjoy these.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Southwestern Falafel


next recipe:

Simple Falafel (Chickpea Burgers)