Mary Berry Pan Fried Falafel

I didn’t grow up eating falafel, but once I tasted that first crunchy, golden bite wrapped in warm flatbread with a dollop of yogurt—I was completely hooked. Thing is, the first time I tried making it myself (using a Mary Berry recipe, of course), I absolutely botched it. Too wet, wouldn’t hold shape, and they basically disintegrated in the pan like chickpea mush.

But after a few tweaks—mainly chilling the mix and not over-whizzing it—I cracked it. These pan-fried falafels are punchy with harissa, lifted by lemon zest, and beautifully crisp without a deep fryer in sight. If you’ve ever had a falafel fall apart on you, let me show you how I fixed that.

Why This One Works So Well

Most falafel recipes demand you soak dried chickpeas overnight—and if you’ve got the time, lovely. But I don’t always. This one uses tinned chickpeas and still nails the texture, if you handle them right. The secret? Keep some chunk in the mix and coat them lightly in flour before frying.

Mary’s addition of honey surprised me, but trust—it balances the spice from the harissa perfectly. Also, pan-frying instead of deep-frying means less oil and less faff, but still that crisp shell.

INGREDIENTS + WHY THEY MATTER

• Tinned Chickpeas – Quick and easy, but rinse them well and pat dry. Too much moisture is the enemy here.
• Harissa Paste – Adds smoky heat and real depth. I used the rose harissa from the market and it was divine.
• Ground Cumin – Earthy and warm. I once left it out and the falafel tasted flat.
• Honey – A tiny bit makes a huge difference—softens the spice and adds balance.
• Lemon Zest – Brings brightness. Don’t skip it.
• Spring Onions + Coriander – Fresh, herby punch. The mix gets dull without them.
• Plain Flour – Just a light dusting helps them keep shape in the pan.

Making It Yours (Without Ruining It)

• Gluten-Free? Use a GF flour blend or chickpea flour instead of plain. Works well, but avoid rice flour—it didn’t stick.
• No Harissa? A teaspoon of chilli paste plus smoked paprika gives a decent heat hit.
• Vegan-Friendly? Already is!
• Add-ins: I once added grated carrot—added sweetness and colour, but made them trickier to bind. Use sparingly.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Falafel fell apart	Mixture too wet	Chill mix + don’t skip flour coating
Gummy, dense texture	Over-blended the chickpeas	Stop while it’s still a bit chunky
Burnt outside, raw inside	Pan too hot	Medium-high heat, not full blast

HOW TO MAKE MARY BERRY’S PAN FRIED FALAFEL

1. Whizz the Base: In a food processor, blitz coriander, spring onions, and garlic until chopped.
2. Add the Rest: Tip in the chickpeas, lemon zest, harissa, cumin, honey, salt, and pepper. Pulse until combined but not paste-like.
3. Chill: Pop the mixture in the fridge for 15 mins. (Makes shaping way easier.)
4. Shape + Dust: Roll into 10 balls, flatten slightly, then coat lightly in plain flour.
5. Pan-Fry: Heat sunflower oil in a non-stick pan. Fry falafel for 2–3 mins per side until golden. Don’t crowd the pan.
6. Drain + Serve: Drain on kitchen paper. Serve warm with yogurt sauce or a zingy salad.

TIPS FROM MY KITCHEN

• I always pat the chickpeas dry with a tea towel before blending—removes excess water.
• A splash of lemon juice over the warm falafel right before serving gives a lift.
• My pan runs hot, so I fry on just below medium-high to avoid burning.
• If you’re doubling the batch, keep the first batch warm in a low oven.

STORAGE + SERVING

• Fridge: Keeps well for 3 days in an airtight tub.
• Freezer: Freeze on a tray first, then bag up—lasts 3 months.
• Reheat: Oven is best (180°C for 10 mins). Microwave makes them soft. Pan-fry brings back crunch.

Pair with hummus, yogurt dip, beetroot and feta salad, or stuff into a pita with pickles and lettuce. I sometimes drizzle a tahini dressing on top for a proper street food vibe.

FAQs – Real Questions, Honest Answers

Q: Can I bake instead of fry these falafel?
A: Yes, but they won’t get as crisp. Bake at 200°C for about 20 minutes, flipping halfway. Spray with oil to help browning.

Q: Why are my falafel mushy inside?
A: You’ve probably over-blended or undercooked them. Keep some texture in the mix, and fry until golden on both sides.

Q: Can I make the mixture ahead of time?
A: Absolutely. Keep it chilled for up to 24 hours before shaping and frying.

Q: Is harissa very spicy?
A: It varies. I use rose harissa which is milder, but always taste your paste first. You can start with less and build up.

Try More Recipes:

• Mary Berry Hummus Dip
• Mary Berry Devils On Horseback
• Mary Berry Roasted Pepper and Ricotta Rolls
• Mary Berry Croque Monsieur