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.

Pan-Fried Falafel Recipe \\

Crispy on the outside, fluffy on this inside, these easy pan-fried falafel are bursting with fresh herb flavor thanks to a quick stovetop method that achieves fried perfection minus the deep frying mess. Get your chickpea fritter fix in just 30 minutes flat with this simple veggie-packed recipe that makes the ultimate snack or sandwich topper.

We love this recipe because it’s easy to make. It can easily be gluten-free and can be served with a variety of dishes. You can go for a simple appetizer platter of falafel paired with an easy vegetable tray or dress it up with pita bread and tzatziki sauce. No matter how you serve these, they are a family favorite.

What you need

  • Chickpeas
  • onion
  • garlic
  • Flat leaf parsley and cilantro
  • Salt and Pepper
  • Cumin and Cayenne
  • Egg
  • Lemon Juice
  • Baking Powder
  • Bread crumbs
  • Oil, for Frying

Pan-Fried Falafel

These pan fried falafel deliver crispy fried shell with fluffy spiced interior in just minutes using easy shortcut method and no deep frying mess. Perfect for snacking and sandwiches!
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Author: Kita


  • 1 15 ounce can chickpeas (garbanzo beans), drained
  • 1 onion - quartered
  • ½ red pepper
  • 1 tablespoon dried parsley
  • 2 cloves garlic
  • 1 egg
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp 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.
Add freshly chopped herbs to the mix to really amp up the flavor. Fresh parsley, chives, and dill are great flavors. 
I fried one minute on each side because I like my falafel a little more on the crisp side.
from Fake Ginger (as adapted from All Recipes)

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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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.

Pan-Fried Falafel Recipe \\

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.


  1. Falafels are really great made with broad beans, chickpeas & lots of mint, a great bright green colour and delicious flavour, will have to try the ice cream scoop idea, genius!!

  2. Erin @ EKat's Kitchen says:

    Kita, your falafel looks great! We have lots of those hippies just about everywhere I’ve lived, and I always call them trustafarians 🙂 I’m with you !!

  3. Your falafel looked yummy enough for me to follow it from Foodgawker to your site. However, I had to cringe while reading the recipe… “Real” falafel is NEVER made with canned beans and NEVER EVER made with an egg… Panko bread crumbs? It’s a Japanese falafel!!! Authentic falafel is made with soaked beans. Yes, that means waiting overnight, and I understand that might not be appropriate for everyone’s patience span. However, I really do recommend giving the “real deal” a try. I think you’ll find that it’s worth the “planning ahead”. Natalie’s suggestion above for using a combination of broad (fava) beans and chick peas is spot on. Again, your recipe looks great and probably tastes great, but it’s not falafel. Oh, and don’t skip the tahini 🙂

    1. I appreciate all of the feedback I have gotten on the falafel post. It was my first time attempting falafel at home and, I will admit, I didn’t do a lot of research into traditional recipes. This recipe was quick and tasty so it would satisfy for anyone who wouldn’t have the time to plan ahead or wanted a quick dinner, however, in the future I will need to try the over night version. Do you have any traditional recipes for falafel that you might recommend? I’d love to give it a shot!

  4. Great falafel recipe. And I sure do hear you in regards to the hippie thing that is going on. Really, save the environment, how about stop preaching it and living by it, they drive me crazy, well not all but sure run across too many.

  5. (The reply link didn’t work for me, so I’m posting this as a new comment)

    The recipe I use is from an Israeli friend (Egyptians, Lebanese, and other Mid-Easterners may have other versions, but the basic method and main ingredients are pretty much the same).


    1-lb dry chick peas or a combination of dry chick peas and dry broad (fava beans)
    1 Big onion finely chopped
    2 cloves of garlic, minced
    1-1/2 bunches of flat leaf parsley, finely chopped
    1/2 bunch of cilantro, finely chopped

    1. Soak chick peas in cold water (in the fridge, if possible) for 24-36 hours, changing water once

    2. Grind the soaked chick peas, not too finely, by pulsing in a food processor.
    3. Add remaining ingredients to the food processor and pulse until you get a uniform mixture
    4. Store in refrigerator for several hours, preferably overnight
    5. Form into 1-inch balls and deep fry.

    Notes: The beans are the main ingredient of falafel, and all the other ingredients can be modified to taste. Feel free to add some hot sauce or cayenne pepper if you like spice. Some people like a brown falafel (little to no greens); others like a very green falafel. Also, some prefer more or ONLY cilantro, as opposed to the parsley-heavy ratio of this version. It’s all up to you.

    Also, after processing the beans with the remainder of the ingredients, test a small amount in a little sautee pan, just as you would do for meatballs. The mixture will likely fall apart, but you’ll know if you’ve seasoned properly. Allowing the falafel mixture to rest in the refrigerator is crucial; otherwise, your falafel will fall apart in the oil.

    Enjoy your falafel with tahini (process tahini paste and water until you get a soupy consistency. Add lemon, garlic, salt, pepper, and parsley to taste.) and “Israeli” salad (tomato, cukes, red onion, parsley, with lemon, olive oil, salt, and pepper).

    Good luck!

    1. Awesome! Thank you. It looks like a really simple recipe as well. I will put this on the things to try list and write about it soon. I promise! 🙂

  6. I love falafel. But the my previous tries at making it were a terrible disaster. These look mouth-watering!! Hippies aren’t all that bad. They save water by not showering (just kidding).

  7. I love falafel and hippies!

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