Falafel is usually deep fried, but these are shallow fried in olive oil for an easier and healthier alternative.
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! - 10 May 2012 (Review from Allrecipes US | Canada)
I use this recipe on a regular basis - even my preschool aged kids will eat this and love it. Fantastic flavor! - 11 Feb 2013 (Review from Allrecipes US | Canada)
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! - 24 Mar 2015 (Review from Allrecipes US | Canada)