Best 7 Fried Falafel Not Deep Fried Recipes

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Falafel is a delicious Middle Eastern dish that is typically made from chickpeas or fava beans. It is a popular street food and can be served as an appetizer, main course, or snack. Traditionally, falafel is deep-fried, but it is also possible to make it in a healthier way by pan-frying or baking it. This article will provide you with some tips and tricks for making the best fried falafel without deep frying. We will explore different recipes that use various ingredients and techniques to create a crispy and flavorful falafel that is sure to satisfy your taste buds. Whether you are a vegan, vegetarian, or simply looking for a healthier alternative, this article will provide you with all the information you need to make the perfect fried falafel, without the guilt.

Here are our top 7 tried and tested recipes!

HOW TO MAKE PERFECTLY CRISPY FALAFEL



How to Make Perfectly Crispy Falafel image

How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.

Provided by Adam and Joanne Gallagher

Categories     Appetizer, Main Dish

Time 8h30m

Yield Makes approximately 18 falafel, 4 to 6 servings

Number Of Ingredients 12

8 ounces (225 grams) dried chickpeas (1 heaping cup) *not canned chickpeas
1 bunch scallions (85 grams) scallions, trimmed (5 to 6), see notes
2 to 4 medium garlic cloves, depending on how much you like garlic
2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional, see notes
2 to 3 cups (480 to 720ml) vegetable oil, for frying

Steps:

  • Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
  • Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
  • Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
  • Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
  • Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
  • Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
  • Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
  • Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

Nutrition Facts : ServingSize 3 falafel, Calories 151, Fat 2.4g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 408.3mg, Carbohydrate 25.8g, Fiber 7.4g, Sugar 4.5g, Protein 8.3g

FALAFEL



Falafel image

You shouldn't reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.

Provided by Mark Bittman

Categories     brunch, dinner, lunch, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans
2 cloves garlic, lightly crushed
1/2 onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
Scant teaspoon cayenne, or to taste; or mild chile powder to taste
1/2 cup chopped fresh parsley or cilantro leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon baking soda
1 tablespoon freshly squeezed lemon juice, or more to taste
Neutral oil, like grapeseed or canola, for deep-frying

Steps:

  • Put beans in a large bowl and cover with water by 3 to 4 inches - they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
  • Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
  • Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
  • Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 7 grams, TransFat 0 grams

FRIED FALAFEL (NOT DEEP-FRIED)



FRIED FALAFEL (NOT DEEP-FRIED) image

Categories     Bean

Yield 4

Number Of Ingredients 12

1 can chickpeas, drained and rinsed
1/4 cup panko bread crumbs
1 egg
2 tablespoons all-purpose flour
1 scallion
1/2 bunch cilantro
1 tablespoon oil
1 garlic clove
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Steps:

  • Place ingredients in a blender. Stop to scrape sides. It may take a few times. Continue until a coarse mixture forms, add more bread crumbs if needed (the mixture will be moist). Form into 4 patties. Heat oil in a nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4-5 minutes. Carefully flip and cook until golden brown, 2-4 minutes more.

AIR FRIED FALAFEL



Air Fried Falafel image

This vegetarian air fried falafel is super easy to prepare and full of flavor thanks to fresh herbs.

Provided by Glenn6870

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Beans and Peas     Falafel Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 (15.5 ounce) can chickpeas, rinsed and drained
1 small yellow onion, quartered
3 cloves garlic, minced
⅓ cup roughly chopped parsley
⅓ cup chopped scallions
⅓ cup roughly chopped cilantro
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes
4 tablespoons all-purpose flour
1 teaspoon baking powder
olive oil cooking spray

Steps:

  • Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
  • Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
  • Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
  • Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
  • Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 23.3 g, Fat 1 g, Fiber 4 g, Protein 4.7 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 0.7 g

CRISPY PAN SEARED FALAFEL



Crispy Pan Seared Falafel image

Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 18

2 1/2 cups cooked (14 ounces) chickpeas
1/4 cup chopped onion, 4 ounces
2 tablespoons freshly squeezed lemon juice
1/4 cup peeled and grated zucchini
Pinch cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup medium-chopped mixed fresh herbs, such as parsley, mint, and cilantro
6 whole-wheat pitas
4 1/2 ounces romaine or Bibb lettuce (about 12 leaves)
1 1/2 pounds tomatoes, sliced into 1/4-inch rounds
1 small onion, peeled and sliced into 1/8-inch rounds
1/3 cup fresh mint leaves
Olive-oil cooking spray
Healthy Tzatziki

Steps:

  • Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
  • Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
  • Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook 3 to 4 patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200-degree oven, if necessary.
  • To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with tzatziki.

Nutrition Facts : Calories 309 g, Fat 4 g, Fiber 9 g, Protein 13 g, Sodium 667 g

CRISPY FRIED FALAFEL



Crispy Fried Falafel image

Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans

Provided by Chef floWer

Categories     Lemon

Time 1h50m

Yield 45 Patties

Number Of Ingredients 15

1 cup dried broad beans
1 cup dried garbanzo beans
water (enough to cover beans)
4 tablespoons fresh parsley, roughly chopped
4 tablespoons of fresh mint, roughly chopped
4 tablespoons fresh coriander or 4 tablespoons cilantro, roughly chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 teaspoon dried coriander or 1 teaspoon dried cilantro
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
vegetable oil, for deep-frying

Steps:

  • In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
  • Drain the broad beans and chick peas then remove and discard shells.
  • Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
  • Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
  • After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
  • Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
  • Serve the falafel either hot or cold and enjoy.

Nutrition Facts : Calories 29.5, Fat 0.3, Sodium 55.9, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 1.8

PAN-FRIED FALAFEL BITES



Pan-Fried Falafel Bites image

Easy and super quick pan-fried falafel recipe. I had everything in my pantry already. I love this as a snack with a tzatziki cucumber sauce, or try with a spicy sriracha sauce.

Provided by Sahara B

Categories     Appetizers and Snacks     Beans and Peas

Time 30m

Yield 20

Number Of Ingredients 10

1 (16 ounce) can garbanzo beans, drained
1 cup olive oil, divided, or more as needed
½ cup panko bread crumbs, divided, or more as needed
¼ cup chopped white onion
1 egg
2 tablespoons dried parsley
1 tablespoon curry powder
1 tablespoon garlic powder
1 tablespoon lemon juice
½ tablespoon ground black pepper

Steps:

  • Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
  • Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
  • Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.9 g, Cholesterol 8.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 85.4 mg, Sugar 0.2 g

Tips:

  • To make sure your falafel are crispy on the outside and moist on the inside, use a combination of dried and fresh chickpeas. Dried chickpeas provide a nice crunch, while fresh chickpeas add moisture and tenderness.
  • Soak the chickpeas overnight or for at least 8 hours before cooking. This will help them to soften and make them easier to blend.
  • When blending the chickpeas, use a food processor or a high-powered blender. This will help to create a smooth and consistent mixture.
  • Add plenty of herbs and spices to the falafel mixture. This will give them a delicious flavor.
  • Form the falafel mixture into balls that are about 1 inch in diameter. If the mixture is too wet, add more flour. If it's too dry, add more water.
  • Shallow fry the falafel in a pan with hot oil. Cook them for about 3 minutes per side, or until they are golden brown and crispy.
  • Serve the falafel hot with your favorite dipping sauce, such as tahini sauce, tzatziki sauce, or hummus.

Conclusion:

Falafel is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a great source of protein, fiber, and vitamins. By following these tips, you can make perfect falafel at home without deep frying them.

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