I fell in love during my trip to Egypt and Jordan but it wasn’t with a guy. It was with Middle Eastern food and in particular, falafels! I’ve been trying to recreate my falafel experience ever since. This weeknight recipe has been adapted for the working professional who wants to eat a quick plant-based meal. The ingredients may already be in your fridge or pantry. The pan-fried falafels are easy to make, healthy and of course, delicious! Enjoy these crispy falafels in a wrap, taco or salad.
Easy Pan-Fried Falafels
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 18 to 20 minutes
Number of Servings: 16 mini ‘golf ball’ sized falafels
2-¼ cup (310 mL) cooked chickpeas or 1, 19 oz (540 mL) can of chickpeas, rinsed, drained and dried
2 garlic cloves
¼ cup (60 mL) fresh cilantro, chopped
3 tbsp (45 mL) fresh lemon juice
¼ cup (60 mL) gluten-free breadcrumbs
¼ cup (60 mL) ground flax
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground roasted garlic
1 pinch of ground cardamom
½ tsp (2 mL) sea salt
⅛ tsp (0.5 mL) black pepper
In a food processor, pour in chickpeas and pulse two or three times.
Add garlic and shallots to chickpeas. Pulse two or three more times.
Add cilantro and lemon juice to chickpea mixture. Pulse until just combined. Do not over pulse. Transfer to a large bowl. Combine breadcrumbs, ground flax, coriander, cumin, salt and pepper with chickpea mixture. Stir well with a wooden spoon.
Using a tablespoon, scoop out a falafel mixture and shape into patties. Pack with hands until it holds together and flatten into a small patty.
Turn stove top element to medium high heat.
Pour oil into a large frying pan. Add falafel patties to the frying pan and cook for about 4 to 5 minutes per side, or until golden brown.
Serve hot with a taco or wrap. Top with tzatziki sauce, hummus, tomatoes, onions, mint and/or romaine lettuce. Serve warm with a salad.
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