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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1 (15 ounce) can
chickpeas (garbanzo beans), drained
ground black pepper
dry bread crumbs, or as needed
oil for frying, or as needed
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!
It was ok, and it did take a long time to prepare. I'll be looking for another recipe.
I use this recipe on a regular basis - even my preschool aged kids will eat this and love it. Fantastic flavor!
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!
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. :)
You need 45 ounces of chickpeas, not 15
Delicious. Thanks for sharing.
This was great! I've never made falafel before and this recipe looked easy. It took me a little while but probably just because it was my first falafel attempt. I didn't have coriander so i put in some celery seed. Also left out the parsley. Tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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