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.
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
- Flat leaf parsley and cilantro
- Salt and Pepper
- Cumin and Cayenne
- Lemon Juice
- Baking Powder
- Bread crumbs
- Oil, for Frying
- 1 15 ounce can chickpeas (garbanzo beans), drained
- 1 onion - quartered
- ½ red pepper
- 1 tablespoon dried parsley
- 2 cloves garlic
- 1 egg
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon 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.
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.
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.