This easy pan fried falafel recipe is made using canned chickpeas for a quick and flavorful weekday dinner. Naturally vegan, falafels are filling and full of vegetable proteins, perfect for meatless days.
Falafels are delicious galettes made mainly of chickpeas processed with onion, garlic, parsley and spices, then formed into patties and deep fried. It’s a renowned middle Eastern street food where they are served stuffed with some salad into pitas and then drizzled with tahini (sesame paste).
Falafels are a rich source of vegetable protein and of soluble fibers that help lower the bad cholesterol, the recipe is naturally vegan as there is no meat or eggs added, they are perfect for meatless meals and very filling.
You can serve falafels in burgers or wraps or simply with a mixed salad as I do for a lighter and balanced meal.
I like to pan fry my falafels, I find it an easier and quicker way to serve them. The usual way is to deep fry them but I really don’t find it necessary, plus they burn easily so I get a better control on cooking time by pan frying.
How to make this pan fried falafel recipe:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
2 x 15.5 oz. (880 g) canned chickpeas or garbanzo beans
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2 tsp salt
1 tsp paprika
1 tsp cumin powder
1/3 cup parsley, roughly chopped
10 basil leaves, roughly chopped
4 tbsp. all-purpose flour
3 tbsp. tahini
3 to 4 tbsp. water
Juice of 1lemon
Some olive oil for cooking
Into the bowl of your food processor, add all the ingredients and process until smooth, if like me you’re not fond of cumin, skip it. If you don’t want to add basil, then don’t, if you want to add cilantro, then do so
With a small ice cream scoop, scoop two spoonsful, form into a ball, with the back of a large spatula flatten the balls to form even patties
Into a large pan, heat enough olive oil to cover the bottom of pan, pan fry as many falafels as you can in one batch, cook them about 3 minutes per side, then again 2 minutes per side or until they’re golden and crispy
Into a small bowl, add 3 tbsp. tahini (stir well into the jar to mix the paste with the topping oil)
Add the water, stir, first the tahini should become very thick, add the lemon juice, stir to incorporate, add more water if needed, one spoonful at a time until reaching the desired thickness, I like mine rather thick but pourable
Enjoy with a lettuce and tomato salad and a drizzle of tahini, or stuffed into a pita, or as a burger
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