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!
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.
Notes
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)