Pan-Fried Falafel

Pan-Fried Falafel

11
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!!!"
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Ingredients

50 m servings 309 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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 be...

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 i...

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 ...

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. :)

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 be...

It was ok, and it did take a long time to prepare. I'll be looking for another recipe.

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 ...