Easy homemade falafel — chickpeas mashed with onion, garlic, cumin and parsley, shaped into patties and pan-fried golden. Serve hot or cold with pitta and salad.
These easy homemade falafel are golden, crisp patties of mashed chickpeas, garlic and herbs, fragrant with cumin and coriander. This version is pan-fried rather than deep-fried, so it's lighter and far less fuss than the traditional method. Tuck them into pita, pile them on a salad, or eat them straight from the pan — they're brilliant hot or cold.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 2 tablespoons Sunflower Oil
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 400g Chickpeas
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Handful Parsley
- 1 beaten Egg
Video
Preparation
- Heat 1 tbsp oil in a large pan and fry the onion and garlic over low heat for 5 minutes until softened. Tip into a large bowl with the chickpeas and spices and mash with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley and season to taste, then add the egg and squish the mixture together with your hands.
- Mould into 6 balls, then flatten into patties. Heat the remaining oil in the pan and fry the falafel over medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta or salad.
Tips from the ZestyPlate Kitchen
- Mash the chickpeas thoroughly so the mixture holds together when shaped and fried.
- Fry over steady medium heat so the outside crisps before the inside overcooks.
- Don't flip them too soon — let a golden crust form first so they don't break apart.
- Chill the shaped patties for 20 minutes before frying if the mixture feels too soft to handle.
Frequently Asked Questions
Yes — brush the patties with oil and bake at 200°C for about 20 minutes, turning halfway, until golden and firm.
This quick version uses tinned for ease. For a more traditional, fluffier falafel, soak dried chickpeas overnight and blitz them raw rather than cooking them.
The mixture may be too wet or not mashed enough. Mash well, make sure the egg binds it, and chill before frying if needed.
Warm pita, tahini or yoghurt sauce, salad, hummus and pickles all make great partners. They're also lovely cold in a lunchbox.
