Pan-Fried Falafel-Style Chickpea Patties (with Dried Chickpeas)
These chickpea patties are crisp on the outside, tender inside, and packed with fresh herbs. Pan-fried (with baking instructions included), they’re perfect in pita, over salads, or drizzled with tahini. Naturally gluten-free.
Servings: 12 servings
Calories: 230kcal
Equipment
Strainer
Thin metal spatula
Ingredients
- 16 oz dried chickpeas
- 1 medium onion, chopped
- 4 large garlic cloves
- ¾ cup loosely packed fresh parsley
- ¾ cup loosely packed fresh cilantro
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kosher salt
- 1 tsp baking soda
- ¼ tsp freshly ground black pepper
- 2 Tbsp fresh lemon juice
- ½ cup Neutral oil for frying
- Serving suggestions: tahini, tabouli, lettuce, onions, tomatoes, pickled vegetables, baba ganoush, labneh, hummus, fresh parsley, lemon wedges
Instructions
- Soak chickpeas overnight. Place 1 lb of dried chickpeas in a large bowl, then cover with a few inches of water and let soak overnight or 12 hours.
- Drain chickpeas. Drain chickpeas and transfer to the bowl of a food processor fitted with blade attachment.
- Add remaining ingredients. To the chickpeas, add 1 chopped onion, 4 garlic cloves, ¾ cup parsley, ¾ cup cilantro, 1 tsp coriander, 1 tsp cumin, 1 tsp salt, 1 tsp baking soda, ¼ tsp pepper, and 2 Tbsp lemon juice. Secure the lid.
- Pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
- Form the patties. Use a cookie scoop to make evenly sized portions, then place chickpea balls on a plate. Moisten hands with water, then press down gently to flatten into patties. This recipe yields approximately 40 patties.
- Cook the chickpea patties. Heat ¼ cup neutral oil over medium heat in a large skillet. When hot, add patties, leaving about 1-2 inches in between each, working in batches as needed. Pan fry for 2-3 minutes per side, or until light golden brown. Transfer pan fried chickpea patties onto a paper towel-lined cooling rack, sprinkle each with a pinch of Kosher salt, then repeat until all are cooked. Add additional oil as needed.
- Serve immediately. Chickpea patties can be enjoyed hot or room temperature. Serving suggestions: tahini, Israeli salad, lemon wedges, in a pita, with labneh, or on a salad.
Notes
- Bake option: Place patties on a parchment-lined, greased sheet pan. Bake at 375°F / 190°C for 15 minutes, flip, then bake 10–15 minutes more until lightly golden. (We prefer pan-fried, but baking works well.)
- Note: Nutrition facts include chickpea patties only.
- Make ahead: Form patties up to 2 days in advance. Refrigerate leftovers airtight up to 5 days.
- Freezing: Freeze uncooked mixture or cooked patties up to 3 months. Thaw overnight before cooking or reheating.
Nutrition
Calories: 230kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 298mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg
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