Rating: 4.5 stars 4.2
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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!!!

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chickpeas in a food processor; puree to a thick paste.

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  • Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.

  • Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.

  • Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.

  • Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.

  • Form mixture into balls and flatten into small patties.

  • Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.

  • Fry patties in hot oil until browned, 3 to 5 minutes per side.

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.

Nutrition Facts

309 calories; protein 9.5g; carbohydrates 40.1g; fat 12.8g; cholesterol 46.5mg; sodium 1135.3mg. Full Nutrition
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