Pan-fried falafel

    Pan-fried falafel


    3 people made this

    About this recipe: Falafel is usually deep fried, but these are shallow fried in olive oil for an easier and healthier alternative.

    Serves: 4 

    • 1 (400g) tin chickpeas, drained
    • 1 onion, chopped
    • 4 tablespoons chopped fresh parsley
    • 2 cloves garlic, chopped
    • 1 egg
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon lemon juice
    • 1/4 teaspoon ground black pepper
    • 1 pinch cayenne pepper
    • 1 tablespoon olive oil
    • 110g dried breadcrumbs, or as needed
    • 225ml olive oil for frying, or as needed

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place chickpeas in a food processor; puree to a thick paste. Place onion, parsley and garlic in the food processor; puree with chickpeas until combined. Transfer to a large bowl.
    2. Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper and cayenne pepper together in a small bowl. Add to chickpea mixture along with 1 tablespoon olive oil; stir till well combined. Slowly stir in breadcrumbs till it holds together but is not sticky. Adjust with more or less breadcrumbs as needed.
    3. Form mixture into balls, then flatten slightly into small patties.
    4. Pour olive oil to 1 inch deep in a large cast iron frying pan; place over medium-high heat. Once hot, fry falafel in hot oil until browned, 3 to 5 minutes per side. Remove and serve.

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