Everyday Kitchen

Middle Eastern · Snacks

Pan-fried Chickpea Falafel

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan · High-protein

Mash canned chickpeas with herbs, spices and flour. Pan-fry small patties until both sides are crisp.

Prep
10 min
Cook
20 min
Total
30 min
Servings
2
Difficulty
Medium
Cuisine
Middle Eastern
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of pan-fried chickpea falafel
Photograph shows round fried falafel; this canned-chickpea draft makes flat pan-fried patties. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Equipment

Sieve; clean towel; food processor; bowl; frying pan; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare the mixture · About 1 min

  1. Rinse 250 g canned chickpeas, drained and patted dry in the sieve.
  2. Drain the chickpeas thoroughly.
  3. Pat the chickpeas dry with the clean towel.
  4. Put the chickpeas, 1 small chopped onion, 2 cloves garlic and 15 g parsley in the food processor.
  5. Add 2 tsp ground coriander, 2 tsp cumin, 3 tbsp plain flour and ¼ tsp salt.
  6. Pulse briefly.

    Check: The mixture should be coarse and hold together when pressed; it should not become a smooth paste.

Shape · About 1 min

  1. Divide the mixture into small portions.
  2. Press each portion into a patty about 5 cm wide and 1.5 cm thick.

Pan-fry · About 4 min

  1. Heat 2 tbsp neutral oil in the frying pan over medium heat.
  2. Place the patties in the pan with space between them.
  3. Cook for 3–4 minutes.

    Check: The underside should become golden and firm enough to lift.

  4. Turn each patty carefully with the spatula.
  5. Cook for another 3–4 minutes.

    Check: Both sides should be crisp and the centres should be hot and set.

  6. Repeat in batches if the pan is crowded.
  7. Serve hot.

Tips

  • Use canned chickpeas here; dried chickpeas need a different preparation. The photo shows round fried falafel; this draft makes flat patties.

Substitutions

  • Use parsley instead of some coriander leaves.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Soak chickpeas as directed in the fridge; grind close to frying.

FAQ

Can I use canned chickpeas?

This measured method needs soaked uncooked chickpeas; canned ones change the texture.

Why do falafel break?

The mixture may be too wet or too coarse; chill it and shape firmly.

How should I store pan-fried chickpea falafel?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Chelsie Collins: Easy falafel burgers.

Adapted from canned-chickpea falafel burgers; buns, hummus and salad accompaniments omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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