Print

Pan Fried Falafels with Canned Chickpeas

Falafels on a wood cutting board with a side plate of 2 falafels and a bowl of white cucumber tzatziki. side view.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This healthy homemade pan fried falafel (chickpea fritter) recipe uses canned chickpeas, eggs, spices, green onions, lemon, flour and egg.

Ingredients

  • 28 ounce can chickpeas, drained & rinsed
  • 1/3 cup parsley, roughly chopped
  • 1 Tbsp garlic, chunked
  • 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 (optional if you like a little spice)
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/3 cup flour
  • flour for dredging patties
  • safflower or vegetable oil for frying

Instructions

  • 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.  And if you've got more time, chill them even longer.
  • 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

Notes

TIPS:

  • Don't want to use canned chickpeas?  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.

Find it online: https://eatsimplefood.com/falafels/