Pan-fried falafel

    50 min

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

    8 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    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)