Mary Berry Pan Fried Falafel

Mary Berry’s Pan-Fried Falafel is made with chickpeas, coriander, spring onions, garlic, lemon zest, harissa paste, ground cumin, and honey, coated in plain flour and fried to perfection. This easy falafel recipe creates a delicious appetizer that takes about 30 minutes to prepare and can serve up to 4 people.

This Pan-Fried Falafel Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Pan Fried Falafel Ingredients:

• 3 tbsp plain flour / 25g plain flour
• 2 tbsp sunflower oil / 30 ml sunflower oil

For The Falafel

• 1 bunch coriander
• 1 bunch spring onions
• 1 garlic clove, crushed
• 1 × 400g tin chickpeas, drained and rinsed / 14 oz tin chickpeas, drained and rinsed
• Zest of ½ lemon, finely grated
• 1 tbsp harissa paste / 15 ml harissa paste
• 2 heaped tsp ground cumin / 2 heaped tsp ground cumin
• 1 tsp runny honey / 5 ml runny honey

How To Make Mary Berry Pan Fried Falafel?

1. Prepare the falafel mixture: Place the coriander, spring onions, and garlic in a food processor and whizz until roughly chopped. Add the chickpeas, lemon zest, harissa paste, cumin, and honey, then whizz again until the mixture is finely chopped but still has some texture. Season well with salt and pepper. If time allows, refrigerate for 15 minutes to firm up.
2. Shape the falafel: Divide the mixture into ten equal pieces, then roll each piece into a ball and flatten slightly. Scatter the plain flour on a plate and lightly roll each falafel in the flour to coat in a thin layer.
3. Fry the falafel: Heat the sunflower oil in a frying pan over medium-high heat. Fry the falafel in batches for 2–3 minutes on each side until golden and heated through. Transfer to a plate lined with kitchen paper to drain any excess oil and keep warm until ready to serve.
4. Serve: Serve the warm falafel with a dip or salad, such as Beetroot, Red Onion, and Feta Salad. A yogurt sauce would also pair nicely with this dish.

Recipe Tips:

• Chill the Mix: After you blend the falafel mix, chill it for 15 minutes to make shaping easier and keep it from breaking apart.
• Don’t Over-blend: Keep some texture when blending the ingredients. If you blend too much, the falafel can become dense.
• Use a Non-Stick Pan: A non-stick pan will stop the falafel from sticking and help them cook evenly.
• Fry in Small Batches: Fry the falafel in small batches so they cook evenly and get crispy.
• Serve Right Away: Serve the falafel right after frying to enjoy them warm and crispy.

What To Serve With Pan Fried Falafel?

This crispy falafel pairs well with hummus, tabbouleh, pita bread, or a fresh cucumber salad. It can also be served alongside roasted vegetables, tzatziki, pickled onions, or a simple green salad for a delicious and filling dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover falafel cool until it reaches room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: After the falafel cools, place them in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To thaw, place them in the refrigerator overnight. Reheat by frying or baking until warmed through.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 180°C (350°F). Place the falafel on a baking sheet and heat for 10-15 minutes, turning halfway through until warmed.
• In The Microwave: Place the falafel on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes until heated through.
• On The Stove: Heat a little oil in a frying pan over medium heat. Fry the falafel for 2-3 minutes on each side until crispy and warmed through.

Mary Berry Pan Fried Falafel Nutrition Facts

Serving Size: 1 serving (approximately 1 falafel)

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 220mg
• Potassium: Not provided
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Hummus Dip
• Mary Berry Devils On Horseback
• Mary Berry Roasted Pepper and Ricotta Rolls
• Mary Berry Cheese Straws