Chickpea patties are easier to make than you might think. Fry up some pan fried falafel and enjoy this authentic Middle Eastern fare!
This meatless delicacy is a popular Middle Eastern street food made with chickpeas, fresh herbs, and spices that are formed into small patties or balls.
Chickpea patties are thought to have originated in ancient Egypt, and were originally called ta’amiya. (More about the origins here.)
Ingredients in chickpea patties
For a full list of ingredients, please see the recipe at the end of this article.
- Dried Chickpeas - Don’t be tempted to shortcut with canned! You must use the dried kind, after soaking them overnight. Do not cook these!
- Diced red onion - These do not have to be diced perfectly, as you’ll be running them through the food processor!
- Garlic cloves - Fresh is best. If you buy a bulb of garlic, be sure to separate and peel the cloves before adding them to the food processor.
- Herbs and seasonings - Herbs like parsley, cilantro, coriander, and cayenne add depth and enhance flavor.
- Baking powder - Will add fluffiness to the falafel.
Pan Fried Falafel Recipe Tips and Tricks
- Use dried chickpeas - Soaking them overnight is a must if you want to enjoy crisp, non-crumbly patties. Alternatively, fava beans may be substituted. Simply replace the chickpeas with equal amounts of fava beans.
- Don’t overwork the dough - Mix until just barely mixed through. Handle it as little as possible to keep it light and fluffy.
- Chill to preserve shape - Form these however you like. Round balls or flattened disks are the most common. After shaping, place on a cookie sheet and chill in the fridge for at least 30 minutes. This helps the patties hold their shape.
- Storing - After shaping, uncooked falafel can be kept covered in the fridge for several days. This makes it so quick and easy to fry more tomorrow! The uncooked patties are freezable. However, be sure to FLASH freeze them. Accomplish this by placing shaped balls in the freezer on a cookie sheet, spaced so they’re not touching. After they have frozen, put them into a container in the freezer for up to 6 months.
- For best results - Keep the oil between 350 and 360 degrees Fahrenheit while frying.
- Serving - This meal is best if eaten right away. While the leftovers will keep in the refrigerator, the flavor won't be as yummy.
- How To Bake - Add ¼ cup of vegetable oil to a baking sheet, and preheat the oven to 350°F. Place the chilled patties on the baking sheet and bake for 25 minutes, turning them over halfway through.
Chickpea Patties Video
To see us make this recipe from start to end, watch the video in the recipe card below.
Serving Options
Falafel is fine to eat as is, but there are so many delicious sides to serve them with!
Drizzle or smother patties in any of these rich sauces, and serve alongside any of these complementary dishes for a complete meal.
Tahini Sauce has a luxurious, mildly nutty and savory taste.
Toum Sauce- Also known as Lebanese garlic sauce, this creamy condiment is made with garlic, salt, olive oil, and lemon juice.
Red Shatta Sauce is a Middle Eastern chili sauce and is the equivalent of North American hot sauce.
Zhug also called Yemeni Hot Sauce, is fantastic with almost any Middle Eastern dish.
Hummus, a delicious creamy chickpea and tahini spread that you can use either as a dip, or smooth on the inside of the pita before adding the other ingredients.
Tabouli Salad is a delicious bulgur salad with diced tomatoes, cucumbers, lemon, and mint.
Pickled Red Onions are fantastic in a variety of dishes, including this one. Stuff them in a pita with the patties, or serve them on the side for a colorful and yummy meal.
Turnip Pickles are a unique way to add flavor in spades.
Shirazi Salad is a delightful combination of fresh vegetables and a tangy citrus dressing. (just omit the chickpeas)
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Chickpea Patties (Pan Fried Falafel)
Ingredients
Falafel Mixture
- 1 ¼ cup dried chickpeas
- ⅓ cup red onion diced
- 2 garlic cloves minced
- 2 tbsp parsley finely chopped
- 2 tbsp cilantro finely chopped
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne powder
- ¼ tsp ground cardamom
- ½ tsp baking powder
- 1 ½ tbsp flour
- 3 tbsp water
Frying
- 2 tsp sesame seeds
- 2 cups vegetable oil for frying
Optional Serving Condiments
- Pita sliced in halves
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced cucumbers
- Tahini Sauce
- Toum Sauce
- Red Shatta Sauce
- Zhoug Sauce
- Hummus
- Tabbouleh
- Pickled Red Onion
Instructions
- Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size.
- Drain chickpeas and transfer to food processor (See Note 1) along with the red onion, garlic, parsley and cilantro. Pulse several times for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together.
- Remove mixture from processor and mix together in a bowl with the salt, spices, baking powder, flour and water. Cover and refrigerate for 1 hour.
Fry Method
- Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
- Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- Place each falafel on a tray and sprinkle with the sesame seeds. Deep fry them in 2 batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
- Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.
Baked Method
- Add a ¼ cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
- Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- Place each falafel on a baking tray and sprinkle with the sesame seeds. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
- Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.
Notes
- Using dried chickpeas in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this they will break apart when frying.
- It's important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
who doesn't like a Falafel, so good
Aren't they the best?! Crunchy and tasty bites and they go with so many different condiments!
will be making this soon perfect for my after office snacks i never had falafel before Thanks Ramya
You will love these Ramya! Let me know what you think. 🙂
My hubby and I absolutely love this recipe! Definitely one of our favorites, and I'll be making these again soon!
I haven't tried falafel until now and I have definitely been missing out! So easy and delicious; easily, a new favorite recipe!