Description
This quick falafel recipe uses canned chickpeas and vibrant harissa paste for a flavorful weeknight meal. Pan-fried to a crispy perfection, it’s served with a cool mint yogurt drizzle to balance the spice.
Ingredients
- 1 can (15 ounces) chickpeas, drained and patted dry
- 1/2 cup roughly chopped fresh parsley
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup roughly chopped white onion
- 2 cloves garlic, minced
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup vegetable oil, for frying
- 3/4 cup plain Greek yogurt
- 1/4 cup finely chopped fresh mint leaves
- 1 tablespoon fresh lemon juice
- 1 finely minced garlic clove
- 1/4 teaspoon fine sea salt (for drizzle)
Instructions
- Combine Falafel Mixture: Thoroughly dry the chickpeas and add them to a food processor with parsley, cilantro, onion, garlic, harissa paste, cumin, coriander, salt, and black pepper. Pulse until the mixture is crumbly but holds its shape when squeezed; do not over-process into a paste.
- Form Patties: Transfer the mixture to a bowl, fold in the flour and baking powder, mixing until just combined. Form into 12-14 small patties (about 1.5 inches wide). Place them on parchment paper to set while you prepare the sauce. If the mixture is too wet, chill for 15 minutes before shaping.
- Prepare Mint Yogurt Drizzle: In a separate small bowl, combine the Greek yogurt, finely chopped mint, lemon juice, minced garlic, and salt until smooth. Cover and refrigerate until ready to serve.
- Pan-Fry Falafel: Heat 1 cup of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add 4-5 patties to the hot oil without crowding the pan. Fry for 3-4 minutes per side until deeply golden brown and crispy.
- Serve Immediately: Transfer the fried falafel to a paper towel-lined plate to drain excess oil. Sprinkle with extra salt and serve hot alongside the cool mint yogurt drizzle.
Notes
For best results, pat the canned chickpeas very dry before processing to prevent a mushy texture. Do not overwork the mixture in the food processor. If the mixture feels too wet even after adding the flour, let the formed patties rest in the refrigerator for 15 minutes before frying. Maintain a consistent oil temperature of 350°F (175°C) during frying; if the oil is too cool, the falafel will absorb too much oil and become greasy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 patties
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 12 mg
Keywords: falafel, chickpeas, harissa, vegetarian, middle eastern, dinner, weeknight, quick, pan-fried, yogurt sauce, mint, easy falafel