Falafels are a Middle Eastern “fritter” recipe and are traditionally deep fried. This is my lightly fried version. Use a high smoking point oil like safflower or vegetable. I prefer using a non-stick pan to reduce the amount of oil needed. This also makes it feel healthier. Form the patties into any size you want. You can also form balls but this will require more oil for frying. I like to get ten total so eyeball it or go with your gut. They will expand a little in the pan. Serve over a salad or with a side of Tzatziki and Tabbouleh.
- Prep Time: 45 Minutes
- Cook Time: 25 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 (2 each)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- 28 ounce can chickpeas, drained & rinsed
- 1/3 cup parsley, roughly chopped
- 1 Tbsp garlic, sliced & sauteed
- 2 green onions, roughly chopped
- 2 Tbsp lemon juice
- 1 egg
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground turmeric
- pinch cayenne pepper
- 3/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1/3 cup flour
- flour for dredging patties
- safflower or vegetable oil for frying
- Combine chickpeas, parsley, garlic, green onions, lemon juice, egg, cumin, coriander, cayenne pepper, and salt in a 7-8 cup food processor and pulse lightly for ~ 1 minute. The mixture should be “smooth-ish” with no large chunks but not completely creamy either. Transfer mixture to a large bowl and mix in baking powder and 1/3 cup flour.
- Chill in the refrigerator for at least 30 minutes. This will make it easier to form the patties and help hold them together.
- Bring a pan with oil to medium high heat. Add enough oil to cover the pan 1/2″ deep on all sides. Grab your splatter guard if you’ve got one. This will prevent the oil from splattering and also keep your oven cleaner.
- Place ~ 1/2 cup flour on a large plate or platter. Form the patties and gently press into the flour. Don’t move the patty around, just lightly touch down both sides in the flour. Fry in batches of hot oil until golden on the outside and hot in the middle ~ 2-3 minutes depending on how hot your oil is.
- Transfer cooked falafels to a paper lined plate or cooling rack. Add more oil if needed during the second batch.
- Serve with Tzatziki and Tabbouleh and add salt to taste. Happy Eating! Beckie
- Don’t want to use canned beans? Check out my blog post on dry beans. Traditionally chickpeas are not cooked for falafels, but only soaked overnight. This lessons the amount of water and helps aid them in binding together better.
- Don’t want to dirty a pan cooking garlic? Decrease the amount to 2 tsp and add it to the food processor raw.
- Don’t have all those spices? Don’t be de-toured. Just skip it or add something else. It will still be delicious!
- You may need to wipe out the hot pan between batches if the oil is gone and there are brown bits leftover in the pan.
Things In My Kitchen:
- Splatter Guard – Cover up that pan so that grease don’t splatter all over your face or appliances.
- Food Processor – For blendin’ up the falafel ingredients. Get at least an 8 cup but you may prefer 11 cup if you use it a lot.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Appetizer, Vegetarian, Side Dish, Beans