Pan-fried falafel is a meatless, healthy appetizer or snack made from chickpeas (garbanzo beans). They’re seasoned up, rolled in breadcrumbs, and pan-fried until they’re crispy and golden brown.
I work next to a natural foods co-op and I’m pretty sure 90% of the staff is scared of me (and they should be, grrr). But, let’s get something straight right now, I don’t hate hippies.
I actually rather enjoy the idea of buying local and healthy. What I don’t like are the people bringing down the overall healthy local ‘ideal’. Growing up, I thought ‘hippie’ meant a mellow person of the 60’s or 70’s with long hair and a chill attitude who was way into tie dye.
I now believe it means a person who drives an expensive car, will park like a jackass, and leave their expensive vehicle running while they purchase a cup of organic coffee. Once again, I don’t hate hippies. I’m not judging an entire type of living because of a few people. I just get to see a lot of a few quite often.
So here’s my first meatless, rather natural, almost vegan, sure-I-could-make-it-gluten-free recipe, as a peace offering.
No, you can’t have the Snicker’s cupcakes, they are for my uncle only.
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, quartered
- 1/2 red pepper
- 1 tablespoon dried parsley
- 2 cloves garlic
- 1 egg
- 2 teas ground cumin
- 1 teas ground coriander
- 1 teas salt
- 1 dash pepper
- 1 pinch cayenne pepper
- 1 teas lemon juice
- 1 teas baking powder
- 1 cup panko bread crumbs
- oil for frying
In the bowl of your food processor, add chickpeas, onions, parsley, and garlic (I have a very tiny processor and just did this in 3 batches). Process until pieces are small but haven’t turned into a paste. You want it a little chunky. Pour into a large bowl and add egg, cumin, coriander, salt, pepper, lemon juice, and baking powder. Stir together to make sure everything is evenly distributed. Add bread crumbs and combine.
In a large, heavy bottomed pan, heat about 1 inch of oil over medium high heat. When oil is ready, shape falafel into balls or patties and fry until golden brown, just a couple minutes per side. Drain on paper towel lined plate.
Totally useful tip!
I used a small ice cream scoop to portion out the falafel into balls and drop them into the oil.
I fried one minute on each side because I like my falafel a little more on the crisp side.
I munched on this in a pita pocket with spinach and hummus (couldn’t find/wasn’t making tahini sauce) while fancying myself a falafel street vendor. It was rather good. Now that I know how simple pan-fried falafel is to make, I will be making it again and tweaking the recipe some more. I really think more fresh herbs could really take this to another level.