Mary Berry Pan Fried Falafel Recipe [Tips & Tricks]

If you’re looking for a delicious, crispy-on-the-outside and tender-on-the-inside falafel recipe, Mary Berry’s pan-fried falafel is an absolute must-try!

This recipe brings together the perfect balance of flavors with her unique twist, using fresh herbs, chickpeas, and spices that pack a punch. Unlike traditional deep-fried versions, her pan-fried approach gives you all the crunchy goodness without the heavy grease. It’s an easy, healthier alternative that doesn’t skimp on taste, making it perfect for a quick weeknight dinner or as a flavorful snack. Trust me, once you try it, you’ll be hooked!

Mary Berry Pan Fried Falafel Recipe

Ingredients Needed

To make Mary Berry’s Pan Fried Falafel, you’ll need a selection of fresh, flavorful ingredients that come together to create the perfect balance of texture and taste. Here’s a breakdown of what you’ll need:

1. Chickpeas – The base of any falafel, chickpeas give the falafel its hearty texture and earthy flavor. You can use canned chickpeas, but for the best results, it’s often recommended to soak dried chickpeas overnight and cook them yourself to preserve freshness and flavor.

2. Fresh Parsley – Parsley adds a vibrant, herbaceous note to the falafel. It’s one of the key herbs that complement the chickpeas, making the falafel taste fresh and light.

3. Fresh Cilantro (Coriander) – Similar to parsley but with a slightly more citrusy and spicy flavor, cilantro adds another layer of freshness to the falafel mixture, balancing out the other ingredients.

4. Onion – For a bit of sweetness and depth, onion is finely chopped and added to the falafel mix. It brings a subtle sharpness that contrasts well with the earthiness of the chickpeas and the herbs.

5. Garlic – A few cloves of garlic lend a rich, savory undertone to the falafel. Garlic is a must to deepen the flavor profile and enhance the overall taste.

6. Ground Cumin – This warm, aromatic spice is crucial in any falafel recipe. Cumin brings an earthy, slightly smoky flavor that elevates the overall complexity of the dish.

7. Ground Coriander – Ground coriander complements the cumin by adding a citrusy, spicy edge, balancing out the rich chickpea and herb flavors.

8. Baking Powder – A small amount of baking powder is added to the falafel mix to help the falafel puff up and stay light, ensuring they don’t turn dense or too heavy when frying.

9. Flour (usually chickpea flour) – A little flour is needed to bind the mixture together, allowing it to hold its shape while frying. Chickpea flour is often used to keep the falafel’s flavor consistent and authentic.

10. Salt & Pepper – Simple seasoning is essential to bring all of the other ingredients together. Salt enhances the natural flavors, while pepper adds a subtle kick.

11. Olive Oil – For frying, you’ll need some olive oil. It’s the healthiest and most flavorful option, giving the falafel a crispy, golden exterior while preserving the delicate flavors inside.

Equipment Needed

Making Mary Berry’s Pan Fried Falafel doesn’t require a lot of specialized equipment, but a few essential tools will help you achieve the perfect result:

1. Food Processor or Blender – To make the falafel mixture, you’ll need a food processor or blender. This tool is essential for finely chopping and blending the chickpeas and herbs into a smooth, uniform mixture. If you don’t have a food processor, you can finely chop the ingredients by hand, but it will require more time and effort.

2. Large Mixing Bowl – Once the falafel mixture is prepared in the processor, you’ll need a large mixing bowl to combine the ingredients and allow for easy shaping of the falafel.

3. Frying Pan or Skillet – A heavy-bottomed frying pan or skillet is essential for pan-frying the falafel. The heavy base ensures even heat distribution, so your falafel cooks thoroughly and gets a crisp exterior without burning. Non-stick pans work particularly well for this purpose.

4. Slotted Spoon or Tongs – When you’re frying the falafel, a slotted spoon or tongs is key to gently flipping the falafel and removing them from the pan without breaking them apart. This ensures you don’t lose any of your golden crispy goodness in the process.

5. Paper Towels or Cooling Rack – After frying, you’ll want to drain any excess oil from the falafel. A layer of paper towels on a plate or a cooling rack will work well to absorb the oil while keeping the falafel crispy.

6. Measuring Cups and Spoons – Accurate measurements of your ingredients are crucial for the right flavor balance. Make sure you have a set of measuring cups and spoons handy to follow Mary Berry’s recipe closely.

How To Make Mary Berry’s Pan Fried Falafel

1. Prepare the Chickpeas – Begin by draining and rinsing the canned chickpeas or soaking and cooking dried chickpeas. If you’re using dried chickpeas, soak them overnight and then cook them until tender. Once ready, drain them well and set them aside to cool.

2. Prepare the Herb and Spice Mixture – In a food processor, combine the cooked chickpeas, fresh parsley, cilantro, garlic, onion, cumin, and coriander. Pulse the mixture until it’s finely chopped, but not pureed. You want the falafel mixture to have some texture.

3. Add the Binding Ingredients – To the processed chickpea mixture, add baking powder, flour, salt, and pepper. Pulse again until everything is thoroughly combined. At this stage, you should have a slightly sticky dough that holds together when pressed. If it’s too wet, add a little more flour to get the right consistency.

4. Shape the Falafel – Using your hands or a small scoop, take a portion of the falafel mixture and form it into small balls or patties, about the size of a golf ball. If you prefer, you can slightly flatten them into small discs, but be sure they’re not too thick so that they cook evenly.

5. Pan-Fry the Falafel – Heat a generous amount of olive oil in a large frying pan over medium-high heat. When the oil is hot, carefully add the falafel, making sure not to overcrowd the pan. Fry the falafel for about 3-4 minutes on each side, or until golden brown and crispy.

6. Drain and Serve – Once the falafel is golden and crispy, use a slotted spoon or tongs to transfer them onto a paper towel-lined plate to drain any excess oil. Allow the falafel to cool slightly before serving.

7. Serve and Enjoy – Serve your delicious pan-fried falafel with a side of fresh salad, hummus, or tahini sauce. These crispy treats can also be wrapped in pita bread for a filling sandwich or enjoyed on their own as a snack.

Expert Tips

1. Don’t Overprocess the Mixture – It’s important not to overprocess the chickpeas and herbs in the food processor. A slightly chunky mixture is ideal for falafel, as it will hold its shape better while frying and provide a more satisfying texture. Overprocessing can result in a mushy falafel.

2. Rest the Mixture – If possible, let your falafel mixture rest for at least 30 minutes before shaping it. This helps the ingredients bind together more effectively, and it also makes the mixture easier to handle and shape.

3. Test the Oil Temperature – Before frying all the falafel, do a test fry with one or two pieces. This will help you determine if the oil is at the right temperature-hot enough to crisp the outside without burning. If the falafel falls apart, the oil might be too cool, and if it burns too quickly, it’s too hot.

4. Use Fresh Herbs – Fresh herbs make a world of difference when it comes to falafel. Dried herbs just can’t match the vibrant, aromatic flavors that fresh parsley and cilantro bring to the dish.

5. Make Ahead and Freeze – Falafel can be made ahead of time and frozen for later use. After shaping the falafel, place them on a baking sheet in a single layer, freeze until firm, and then transfer to a freezer bag. When you’re ready to fry them, cook directly from frozen, but be sure to adjust your frying time.

Mary Berry’s Pan Fried Falafel is a delicious, nutritious, and satisfying dish that showcases the wonderful flavors of chickpeas, herbs, and spices. The balance of textures-from the crispy golden exterior to the soft, herb-infused interior-is what makes these falafel so irresistible.

With the right ingredients, equipment, and techniques, you can recreate this crowd-pleasing dish in the comfort of your own kitchen. Whether enjoyed on their own, tucked into a pita, or served with a variety of dips, these falafel are sure to impress. By following the expert tips, you can ensure perfect falafel every time, turning this recipe into a go-to for any occasion.

Easy Recipe Variations For Mary Berry’s Pan Fried Falafel

Mary Berry’s pan-fried falafel recipe is a wonderful, flavorful way to enjoy these Middle Eastern delights. The classic falafel typically features chickpeas, herbs, and spices, all bound together into little patties and fried until golden and crispy. While the traditional recipe is already a fantastic option, there are plenty of easy variations to add new dimensions to this dish, depending on your taste preferences, dietary needs, or what you have in your pantry.

1. Swap Chickpeas for Other Legumes
Chickpeas are the classic base for falafel, but there are many other legumes you can use to bring unique flavors to your falafel. Try swapping the chickpeas for lentils or black beans. Lentil-based falafel will have a more delicate texture, while black beans will give the patties a deeper, earthier flavor. If you use black beans, consider adding a bit of smoked paprika or cumin for a southwestern twist.

2. Add Sweet Potatoes for a Sweet, Savory Contrast
For a slightly sweeter version of falafel, try incorporating mashed sweet potatoes into the mix. The natural sweetness balances the savory herbs and spices, creating a rich and comforting falafel. You can roast the sweet potatoes beforehand or steam them for a quicker preparation. Adding a little cinnamon or nutmeg will heighten the flavor, making it a perfect variation for colder months.

3. Experiment with Herbs and Spices
While Mary Berry’s recipe typically calls for parsley and coriander, there’s no reason not to experiment with different combinations of herbs. Mint is a classic choice that adds a refreshing zing to the falafel, while dill or basil can create a more aromatic flavor. You can also play around with the spice blend – try adding ground coriander or a dash of cardamom to bring a floral, citrusy note to the patties.

4. Spice it Up
For those who love a bit of heat, you can easily add chili peppers or cayenne pepper to the falafel mix. A finely chopped jalapeño or a pinch of red pepper flakes can bring the right amount of spice without overpowering the falafel’s delicate flavors. If you want an extra kick, serve the falafel with a spicy dipping sauce, like harissa or sriracha-infused tahini.

5. Make it Gluten-Free
Mary Berry’s falafel recipe generally uses a little flour or breadcrumbs to help bind the mixture together. If you want to make the falafel gluten-free, simply substitute the regular flour with gluten-free flour, chickpea flour, or even ground rice. Alternatively, you could use crushed gluten-free oats or quinoa, both of which will add a unique texture while still keeping the falafel cohesive.

6. Add Veggies for Extra Crunch
If you want to amp up the nutritional value and texture of your falafel, try adding finely grated vegetables such as zucchini, carrots, or spinach. The extra moisture from the vegetables might require slightly more flour to help bind everything together, but the result will be a lighter, more colorful falafel with extra crunch and flavor.

Best Practices To Store Leftovers

Storing leftover falafel properly is essential to maintaining its crispness and flavor for the next meal. Whether you have a few leftover patties or a whole batch, the following tips will ensure that your falafel stays fresh and delicious.

1. Allow it to Cool Completely
Before storing leftover falafel, make sure it cools down to room temperature. This prevents condensation from forming inside the storage container, which could make the falafel soggy and lose its crispy texture.

2. Store in an Airtight Container
Once cooled, place the falafel in an airtight container to keep them from drying out or absorbing any odors from other foods in the fridge. If you plan on storing them for a longer period, you can even use a vacuum-sealed bag to maximize freshness.

3. Reheating Properly
When reheating falafel, the goal is to maintain that satisfying crisp exterior. The best way to do this is to reheat them in a hot pan with a little oil, frying them for a couple of minutes on each side. If you don’t want to use more oil, you can also reheat falafel in the oven at 375°F (190°C) for about 10 minutes, flipping them halfway through to ensure even heating and crispiness.

4. Freezing Leftovers for Later
If you have a lot of leftover falafel, freezing them is a great option to prolong their shelf life. Place the cooled falafel in a single layer on a baking sheet and freeze them for a couple of hours. Once frozen, transfer them to an airtight container or freezer bag. When you want to enjoy them again, you can bake them from frozen, reheating them in a 375°F (190°C) oven for 12-15 minutes until crispy.

5. Shelf Life
Falafel can typically last up to 3 days in the fridge when stored correctly, but they are best eaten within the first 1-2 days to enjoy them at their crispiest. If frozen, they can last for up to 3 months. However, be aware that freezing can affect the texture, so reheating properly is key to maintaining their quality.

What Goes Well With Pan Fried Falafel

Pan-fried falafel is incredibly versatile and can be paired with a variety of sides and accompaniments that complement its crispy texture and rich flavor. Whether you’re making a full meal or just adding a few sides, here are some excellent pairings:

1. Hummus and Pita Bread
Falafel and hummus are a classic pairing. The creamy, slightly tangy hummus balances out the crispy, herby falafel perfectly. Serve with warm, pillowy pita bread for scooping and enjoy the comforting combination of textures. You could also opt for other flatbreads, such as lavash or naan, to change things up.

2. Fresh Salad
A fresh, crunchy salad makes a perfect contrast to the rich, fried falafel. Try a simple cucumber, tomato, and red onion salad with a lemony vinaigrette. Add a few kalamata olives and crumbled feta for extra Mediterranean flair. Alternatively, a tabbouleh salad made from parsley, bulgur wheat, and a zesty lemon dressing would complement the falafel beautifully.

3. Pickled Vegetables
Pickled vegetables add a sharp, tangy element that cuts through the richness of the falafel. Pickled cucumbers, red onions, or even turnips are popular choices. The acidity from the pickles helps to cleanse the palate between bites and enhances the overall flavor experience.

4. Yogurt Sauce or Tahini Dressing
A cool, creamy sauce is essential when serving falafel. You can go for a classic tahini dressing, made from tahini, lemon, garlic, and water, for a nutty and smooth dip. Alternatively, a yogurt-based sauce with garlic, cucumber, and dill (like tzatziki) offers a refreshing and cooling contrast to the hot, crispy falafel.

5. Roasted Vegetables
Roasted vegetables such as eggplant, zucchini, and bell peppers are a wonderful accompaniment. The smoky, caramelized flavors of roasted veggies complement the herbaceous notes in the falafel. Serve them on the side or even stuffed inside pita along with falafel and your choice of sauce for a filling, satisfying meal.

6. Rice or Couscous
For a more substantial meal, serve falafel with a side of rice or couscous. Both are light yet hearty grains that absorb the flavors of the falafel and any sauces you serve alongside them. A lemon-infused couscous or a fragrant pilaf with herbs and nuts will take this dish to another level.

Conclusion

Mary Berry’s pan-fried falafel offers a delicious and versatile foundation for experimentation. From swapping ingredients to adding herbs and spices, there are endless ways to tweak the recipe to suit your personal preferences.

Storing leftovers properly ensures you can enjoy these flavorful patties again, whether the next day or weeks later. Paired with the right sides, sauces, and accompaniments, pan-fried falafel can be an exciting, satisfying meal that offers endless possibilities for creativity. Whether you’re keeping it traditional or adding your own twist, this simple yet delicious dish never fails to deliver on flavor.

FAQs

What Are The Main Ingredients In Mary Berry’s Pan Fried Falafel Recipe?

The main ingredients in Mary Berry’s pan fried falafel recipe include chickpeas, onion, garlic, parsley, cumin, coriander, flour, and baking powder. The falafel is also seasoned with salt and pepper for extra flavor.

How Long Does It Take To Make Mary Berry’s Pan Fried Falafel?

It generally takes about 15-20 minutes to prepare the falafel mixture, plus an additional 10-15 minutes for frying. In total, you can expect the recipe to take around 30-40 minutes from start to finish.

Can I Use Canned Chickpeas For Mary Berry’s Pan Fried Falafel?

Yes, you can use canned chickpeas for this recipe. However, make sure to drain and rinse them thoroughly to remove any excess salt or liquid. Freshly cooked chickpeas can also be used if preferred.

Can I Bake The Falafel Instead Of Frying It?

While Mary Berry’s recipe specifically calls for pan frying, you can bake the falafel as an alternative. Preheat the oven to 200°C (400°F) and bake the falafel for 20-25 minutes, flipping halfway through, until golden and crispy.

What Is The Best Oil To Use For Frying Falafel?

For frying falafel, it’s best to use a neutral oil with a high smoke point, such as sunflower oil, vegetable oil, or canola oil. These oils can handle the heat needed for pan frying without burning.

How Do I Prevent My Falafel From Falling Apart During Frying?

To prevent falafel from falling apart, ensure that the mixture is well-blended and holds together when shaped into balls or patties. Adding a little flour or breadcrumbs can help bind the mixture. Additionally, chilling the falafel for 30 minutes before frying can help them hold their shape better.

What Are Some Variations I Can Make To Mary Berry’s Falafel Recipe?

You can customize Mary Berry’s falafel by adding different herbs and spices. For example, adding a pinch of chili flakes or smoked paprika can give it a spicy kick. You can also try substituting parsley with cilantro or adding grated carrots for extra texture and flavor.

Can I Freeze Mary Berry’s Pan Fried Falafel?

Yes, you can freeze both uncooked and cooked falafel. To freeze uncooked falafel, arrange them on a baking sheet, freeze until solid, and then transfer them to a freezer bag. To freeze cooked falafel, allow them to cool completely before storing them in an airtight container in the freezer.

What Should I Serve With Mary Berry’s Pan Fried Falafel?

Mary Berry’s pan fried falafel pairs wonderfully with a variety of sides. Consider serving them with a fresh salad, pita bread, or in wraps with tahini sauce or yogurt. They also complement hummus, tabbouleh, and pickled vegetables for a more Mediterranean-inspired meal.

Can I Make Mary Berry’s Pan Fried Falafel Gluten-free?

Yes, you can make the recipe gluten-free by substituting the regular flour with a gluten-free flour blend or chickpea flour. Ensure that all other ingredients, such as the baking powder, are also gluten-free.