Two ways to make these falafels, pan-fried or air fried.
I found the pan fried are best for pitas, and wraps, and the air fried ones are great for dipping. (I used a homemade vegan tzatziki – recipe coming soon).
I had always assumed falafels were supposed to be round, but when I discovered that some people make them flat, I knew this was the way I wanted to eat them. I simply found it best over the ball formed ones for putting them into pitas, in wraps or on naan bread.
Blending up the mixture in a food processor is pretty quick. Everything but the sesame seeds, chickpeas flour and baking soda get blended.
You want to pulse the food processor a few times so that the mixture still has a crumbly texture, you do not want it to become a paste (although it could possibly still turn out ok – let me know if that is the route you go and how it turns out.)
Once transferred into a large bowl, then you add the sesame seeds, flour and baking soda and mix to combine with a spatula.
The flour helps bind the mixture and crisp the outside and the baking soda helps make them fluffy inside.
Sesame seeds are optional, but I like the added nutrient as they are a great source of fibre, healthy fat and protein. They also contain multiple beneficial vitamins, as well as other health benefits. The picture below is from a batch that I made without the sesame seeds… just because I forgot them 🙂
I like to use my tablespoon to scoop out the amount used to create the flattened falafels. I scoop out 2 tablespoons for each falafel into my hands, roll and slightly squish into a ball before flattening and gently forming into a patty, about 1/2 thick. The quickest way to cook them would be in a the pan, but my favourite is using the air fryer so that I can simply dip them!
When I made the pan fried falafels for this post, I served them on naan bread. I first spread hummus on the naan, topped that with chopped lettuce, tomatoes, and red onions, placed the falafel onto and generously drizzled with my homemade tzatziki.
My air fryer is made by Pampered Chef, to check it out visit and follow my best friend on Facebook @CookingwithDawnandPamperedChef and Instagram @cookingwithdawnpc or visit her website https://www.pamperedchef.ca/pws/dboothroyd.
Flattened Falafel (Pan-Fried or Air Fried)
- Food processor
- Stove or Air Fryer
- 1 cup dried chickpeas, soaked for 8 to 12 hours or quick soak by covering with water in a pot, boil for 5 minutes, turn off heat and leave for an hour
- ¾ cup parsley, chopped
- ¾ cup cilantro, chopped
- ½ cup onion, chopped
- 4 cloves garlic
- ½ tsp cardomon
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp sesame seeds optional
- 1 tsp baking soda
- 1 ½ tbsp chickpea flour
- ½ tbsp olive oil for brushing each side of falafels
- Drain and rinse soaked chickpeas.
- Add chickpeas, parsley, cilantro, onion, garlic, cardomon, cumin, and salt to your food processor.
- Pulse until you end up with a coarse crumbly texture. Scrape down the sides if needed.
- Transfer mixture to a large bowl, then stir in sesame seeds, baking soda and chickpea flour.
- Cover bowl and refrigerate for 30 minutes.
- Scoop out 2 tbsp into your hands and form a round flattened patty.
- Heat a large pan on medium-high heat and coat with a bit of olive oil (you can use a couple tablespoons if you wanted).
- Cook 2-3 minutes per side, until dark golden brown.
- Be gentle when flipping. Let cool a few minutes before serving.
- If needed, preheat air fryer to 350°F.
- Brush one side of each falafel with a tiny amount of oil and place in air fryer.
- Cook for 15 minutes, flip, brush again with oil and cook for another 10 minutes (mine has 2 racks so I flip and switch the racks).
- Do not use canned chickpeas, they are too soft and wet.
- When soaking the chickpeas, make sure they are covered with at least 3 inches of water as they will triple in size.
- If your chickpea mixture is too wet when forming your patties, add more flour, 1/2 tbsp at a time, or if it is too dry, add water or lemon juice 1 tsp at a time.
- I found using the air fryer they were a bit drier but held their shape.
- Freezer friendly.
Did you make this recipe?
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