PAN-FRIED FALAFEL BITES
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
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
CRISPY PAN SEARED FALAFEL
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
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
AIR FRIED FALAFEL
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
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
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- Make the falafel mixture: In the bowl of a food processor add: red onion, garlic, jalapeno, parsley and cilantro. Pulse until chopped and combined, about 12-15 pulses. Add the chickpeas and pulse again until finely chopped.
- Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour*, lime zest, juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds. Taste and adjust for seasoning.
- Form the falafels: Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).
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- Add the ingredients to your food processor: first the roughly chopped onion, whizz it up then remove. Add chickpeas, parsley and seasoning, grind it roughly, then add onions and crushed garlic cloves to the mixture, mix, add half the flour with baking powder, mix and then add the remaining flour as needed. Refrigerate for about an hour.
- To make patties, use an ice-cream spoon or a regular spoon to scoop out the mixture and then form small balls or patties with your hands. If your mixture feels too wet and sticks to your hand, add some more flour. If you are pan frying your falafel, consider shaping it into patties, if your are deep frying either shape will work.
- Add a few tablespoons of oil to your pan and heat up to a medium heat. The falafel will absorb the oil well, so add the amount you are comfortable with. When the pan has heated up, place your falafel patties into the pan and pan-fry them for a few minutes, until they turn golden-brown, then gently flip the patties over to the other side and brown them for another couple of minutes.
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- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
- Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
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- In a large bowl, cover the chickpeas with 3 inches of water and let sit overnight. The chickpeas will double or triple in size.
- Drain the chickpeas. Line a baking sheet with paper towels and spread the chickpeas on top. Top with additional paper towels and press gently to dry. Allow to sit for up to 3 hours to further dry.
- Pulse the chickpeas in a food processor until finely chopped. Transfer half to a large bowl. Add the herbs, onion, garlic, and seasoning to the food processor with the remaining chickpeas and process until fully combined and pasty. Mix into the chopped chickpeas.
- Cover the mixing bowl and refrigerate for 1-2 hours to allow the mixture to firm up. You can skip this step if desired, but the falafel will be more prone to breaking apart while they cook.
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