Pan-Fried Falafel Recipe - Allrecipes.com
Pan-Fried Falafel Recipe
  • READY IN 50 mins

Pan-Fried Falafel

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

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.
Kitchen-Friendly View

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 More Reviews

Most Helpful Positive Review
May 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!

 
Most Helpful Critical Review
Apr 07, 2015

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

 

15 Ratings

Feb 11, 2013

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

 
Mar 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!

 
Jul 08, 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. :)

 
Jan 18, 2015

You need 45 ounces of chickpeas, not 15

 
Jan 03, 2015

Delicious. Thanks for sharing.

 
Dec 02, 2014

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!

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 1135 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

T.J.
4 Followers 0 Saved Recipes
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