Emilie Meyer
Falafel is a popular Middle Eastern dish that can be made in a variety of ways, including frying, baking, and pan-frying. While frying is often considered the best method for achieving the perfect falafel texture, it is possible to make falafel in a non-stick pan. Pan-fried falafel is a healthier alternative to frying, as it requires less oil, and can be made with a variety of ingredients, including chickpeas, flour, eggs, and spices.
| Characteristics | Values |
|---|---|
| Oil required | A little oil is required for non-stick pans, while deep frying requires a lot of oil. |
| Taste | Pan-fried falafels are tasty, but deep-fried falafels are fluffier and more tender. |
| Health | Deep frying increases oil retention in the food, while pan-fried falafels are healthier. |
| Shape | Deep-fried falafels are ball-shaped, while non-stick pans produce round, flat patties. |
| Browning | Deep frying produces a perfect brown crust, while non-stick pans produce a fairly nice browning. |
| Quantity | A 12" non-stick pan can fit 4-6 falafel patties, while deep frying can cook more at once. |
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What You'll Learn
Falafel cooking methods: frying, baking, pan-frying, and oven frying
Falafel is a popular Middle Eastern dish that consists of small balls or patties made from chickpeas, herbs, and spices. While frying is the traditional method for cooking falafel, it can also be baked or pan-fried. Here is a detailed guide to each cooking method:
Frying
Frying falafel involves submerging the falafel balls or patties in hot oil, typically to a depth of about 3 inches (7.5 cm). This method creates a crispy exterior while keeping the interior moist and tender. The oil temperature should be maintained at around 350°F (175°C) to ensure the falafel cooks evenly and does not absorb too much oil. Fry the falafel in batches of 4-5 at a time, for 1-2 minutes per batch, or until they are golden brown. Remove the falafel from the oil with a skimmer and place them on a paper towel-lined plate to absorb any excess oil.
Baking
Baking falafel is a healthier alternative to frying, as it uses less oil. To bake falafel, preheat your oven to between 375°F (190°C) and 425°F (220°C). Line a baking sheet with parchment paper or foil and drizzle it generously with olive oil or another type of oil. Form the falafel mixture into patties or balls and place them on the prepared baking sheet. Drizzle the falafel with additional oil to promote crisping and bake for 14 to 30 minutes, flipping them halfway through, until they are golden brown and crispy.
Pan-Frying
Pan-frying falafel is a quicker and easier alternative to deep frying, as it requires less oil and can be done in a standard frying pan. Heat about 1 inch (2.5 cm) of oil in a large pan over medium-high heat. Form the falafel mixture into patties or balls and gently place them in the hot oil. Cook the falafel for 2 to 3 minutes per side, or until they are golden brown and crispy. Remove the falafel from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Oven Frying
Oven frying is a method that combines elements of baking and frying. Falafel is shaped into balls or patties and brushed with oil before being placed in the oven. This method helps to prevent evaporation and create a crispy exterior. Preheat the oven to 392°F (200°C) and brush the falafel with oil or spray them with a non-stick cooking spray. Bake for around 20 minutes, or until golden brown and crispy.
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The best type of chickpeas for falafel
Falafel is a fritter made from ground, raw chickpeas that have been soaked and rehydrated. The best type of chickpeas to use are dry chickpeas, also known as garbanzo beans, that have been soaked in water for 18 to 24 hours. This will give the falafel the best texture and flavour. Dry chickpeas are naturally starchy, which helps the falafel hold its shape during cooking.
It is important that the chickpeas are completely dry before cooking. If using canned chickpeas, they must be dried thoroughly, otherwise the falafel will fall apart. However, some sources advise against using canned chickpeas, as they have already been cooked, and will likely disintegrate in the oil.
Falafel can be baked, pan-fried, or deep-fried. For baking, the oven should be preheated to around 375-400°F (190-200°C). Falafel mix can be formed into balls or patties, and baked in oil for 20-25 minutes, or until golden brown. For pan-frying, a wide skillet should be heated to a medium temperature, with 2 tablespoons of oil. Falafel patties can then be fried for 4-5 minutes, or until golden brown. Deep-frying requires a high temperature (over 350°F), and falafel should be removed from the oil before the bubbling stops to reduce oil absorption.
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How to shape falafel
Falafel is a popular Middle Eastern street food, often served in sandwich form with tahini and salad, or as part of a mezze spread. It is made with chickpeas or fava beans, fresh herbs, and spices, and can be fried, baked, or pan-fried.
To shape falafel, you can use your hands, a cookie scoop, or a falafel scoop. You can make round balls, or flatten them into patties or discs. If you are pan-frying or baking, a flatter shape is better. You can chill the mixture in the fridge for 30 minutes to an hour before shaping, which will help the falafel hold together.
When shaping the falafel, use a spoon or small cookie scoop to scoop out around 1 1/2 tablespoons of the falafel mixture. Gently squeeze and shape it into a ball and place it on a clean plate. Repeat this process until you have shaped as many falafel as you plan to cook. The mixture will not act like dough but will hold its shape.
If you are concerned about the falafel falling apart when frying, you can rest the shaped falafel in the refrigerator for 30 to 60 minutes before cooking. You can also add chickpea flour to the mixture to help bind it together.
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Oil types and quantities for cooking falafel
Falafel is a traditional Middle Eastern dish made of fried balls or patties of ground chickpeas or fava beans seasoned with herbs and spices. While frying is the most common method of cooking falafel, it can also be baked or pan-fried.
Oil Types
The type of oil used for frying falafel is not specified in most recipes. However, one source mentions using avocado oil for deep frying. For baking, extra virgin olive oil is recommended.
Oil Quantities
The quantity of oil used depends on the cooking method.
Deep Frying
For deep frying, the oil should be about 3 inches (7.6 cm) deep in the pot. The oil temperature should be maintained at around 350°F (175-180°C). At this temperature, the falafel will cook quickly, in about 1 to 2 minutes, and will not absorb much oil.
Pan-Frying
For pan-frying, only a few tablespoons of oil are needed in a large pan. The oil should be heated to a medium-high temperature, and the falafel should be cooked for about 2 to 3 minutes on each side.
Baking
When baking falafel, there is no need to use as much oil as with deep frying. A couple of tablespoons of oil on a baking sheet or drizzled over the falafel patties is sufficient. The oven temperature should be set between 350°F and 425°F (175-220°C). The falafel will take longer to cook, around 15 to 25 minutes, depending on the thickness of the patties.
Tips for Reducing Oil Absorption
To reduce oil absorption when frying falafel, it is important not to overcrowd the pan, as this lowers the temperature of the oil. Falafel should also be cooked in batches of 4 to 8 at a time, and removed from the oil as soon as they are golden brown. Using a paper towel to absorb excess oil after frying can also help reduce oiliness.
Additionally, maintaining a high oil temperature of over 350°F (175°C) will result in lower oil retention in the falafel. This is because the steam drives the oil out of the falafel, resulting in a crisp texture without excess grease.
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Serving suggestions for falafel
Falafel is a versatile dish that can be served in a variety of ways. Here are some serving suggestions for falafel:
- With Breads: Falafel is often served with bread, such as pita, which is a classic pairing. You can stuff the falafel into a pita bread to make a sandwich or wrap, or serve it as a side. Other bread options include naan, whole wheat pita, fino bread (hot dog buns), or skillet bread.
- Salads: Falafel goes well with salads, such as a tabbouleh salad, a traditional Middle Eastern salad made with finely chopped parsley, tomatoes, mint, onion, bulgur, or lentils. Another option is a fattoush salad, which is a Levantine salad with fresh vegetables, herbs, and crispy pita bread. You can also add falafel to a tomato and onion salad or any other salad of your choice.
- Dips and Sauces: Falafel can be served with various dips and sauces, such as tzatziki, hummus, tahini sauce, or baba ghanoush. These can be served as a side for dipping or spread on bread. You can also drizzle the sauce over the falafel for added flavour and texture.
- Vegetables and Condiments: Pickled vegetables, such as red cabbage, green beans, onions, and turnips, are a great addition to falafel. Olives and feta cheese can also be served alongside falafel to add a briny, salty element. Fresh herbs and spices can be used to enhance the flavour of the dish.
- Platters and Bowls: You can create a falafel platter or bowl by combining falafel with other Middle Eastern or Mediterranean dishes, such as labneh, olives, vegetables, and a side of tahini. Falafel bowls can also be made with grains like quinoa instead of rice, adding herbs for extra flavour.
- Mezze Boards: Falafel can be served as part of a mezze board, alongside other small dishes and condiments. This allows for a variety of flavours and textures to be enjoyed together.
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Frequently asked questions
Yes, you can make falafels in a non-stick pan. However, you will need to use oil to fry them. Falafels are shallow-fried, so you only need about an inch of oil in a large pan.
You can use a neutral high-smoking point oil like safflower, corn, or vegetable oil. Avocado oil is another option, but it is more expensive.
Fry the falafels for about 3 minutes on each side, or until golden brown.
