Pan-Fried Falafel


Falafel is one of my favorite things to get whenever we go to Aladdin’s or another Mediterranean restaurant. It’s fried and crispy but not too heavy, and full of flavor.

The good news is, it’s also cheap and easy to make at home. With some dried chickpeas, a few spices and some pantry staples, you can make pan-fried falafel that’s crispy and delicious and a little healthier than the deep-fried version.

Of course, falafel by itself is a bit lonely. That’s why over the next two weeks I’ll also be sharing my recipes for tzatziki sauce and homemade pita bread!

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Pan-Fried Falafel

Yield: 12 patties

Serving Size: 4

Calories per serving: 198

Fat per serving: 9 g

Carbs per serving: 35 g

Protein per serving: 9 g

Pan-Fried Falafel


  • 1 cup dry chickpeas
  • 1/2 large onion, roughly chopped
  • 4 cloves garlic
  • 4 tsp dried parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin or 1 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander or 3/4 tsp coriander seeds
  • dash cayenne powder
  • 1/4 tsp baking soda
  • 2 tbsp flour
  • 2 tsp lemon juice
  • 2 tbsp olive oil


  1. The day before you want to make falafel, place the chickpeas in a large bowl and cover with several inches of water. Cover the bowl and let sit at room temperature overnight. Drain and rinse before using.
  2. Place the chickpeas, onion, seasonings, baking soda, flour and lemon juice in the bowl of a food processor. Pulse a few times, then process until the mixture resembles coarse crumbs and holds together when you squeeze some in your hand. Scrape into a bowl, cover and refrigerate one hour.
  3. Preheat the oven to 200F and place a baking sheet in the oven. Heat a cast iron skillet over medium to medium-high heat. Add 1 tbsp olive oil and heat until shimmering. Scoop out falafel mixture in 1/4 cup portions, form into patties* and add a few at a time carefully to the pan. Fry until firm and golden brown on both sides. Remove the cooked patties to the baking sheet in the oven to keep warm. Add additional olive oil to the pan and repeat until all patties are cooked. You should have about 12 total.

*You can also form the mixture into patties, place on a baking sheet lined with wax paper and freeze. Cook from frozen the same way you would fresh.

*Adapted from

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