I still remember the first time I tried making falafel. I was craving something healthy and flavorful, but I wasn’t sure where to start. After some searching, I came across a Mary Berry recipe for pan-fried falafel. Now, if you’ve ever watched The Great British Bake Off, you know that Mary Berry is the queen of comfort food, and her recipes are always approachable yet refined. This falafel recipe was no different.
The crispy outside and soft, herby inside had me hooked from the first bite. I made them again the next week, and my friends couldn’t believe how good they were. It’s now one of my go-to dishes when I want something simple, quick, and healthy, but still packed with flavor. Plus, it’s a great option for meal prepping – you can make a batch and enjoy it throughout the week.
In this post, I’m diving deep into the details of Mary Berry’s pan-fried falafel. We’ll explore the ingredients, the steps to make them, variations, and everything you need to know to make this recipe your own.
Mary Berry Pan Fried Falafel Recipe
Mary Berry’s pan-fried falafel recipe is a perfect balance between crispy and soft, with just the right amount of spice. Her falafel doesn’t need to be deep-fried, so you can enjoy all the delicious flavors without feeling too heavy afterward.
The process is pretty straightforward. You blend chickpeas and herbs, form little patties, and then pan-fry them until golden brown. This recipe has the traditional falafel flavor but is so much lighter compared to the deep-fried variety you often find in restaurants.
You’ll also notice the use of fresh herbs like parsley and coriander, which make the falafel vibrant and aromatic. And if you’ve ever had dry, bland falafel, you’ll appreciate the moisture and freshness in these. Trust me, after you try this recipe, you’ll never look at store-bought falafel the same way again.
Ingredients Needed
I always love when a recipe uses simple, easy-to-find ingredients. This one is no exception. Here’s everything you’ll need:
- Chickpeas (or garbanzo beans) – The base of the falafel. You can use canned chickpeas for convenience, or soak dried chickpeas overnight.
- Onion – Adds depth and sweetness to the falafel mix.
- Garlic – Because garlic makes everything better, right?
- Fresh parsley and coriander – These fresh herbs give the falafel a bright, fresh flavor.
- Ground cumin – Gives it that earthy, spicy kick.
- Ground coriander – Adds an extra layer of flavor that complements the cumin.
- Baking powder – Helps make the falafel light and fluffy.
- Flour – You can use all-purpose flour or chickpea flour if you prefer.
- Salt and pepper – For seasoning.
- Olive oil – For frying.
Equipment Needed
You don’t need any fancy equipment for this recipe. Here’s a list of what I use to make the falafel:
- Food processor – This makes the job of blending the chickpeas and herbs easy. You can also use a blender, but a food processor works best for this kind of recipe.
- Large bowl – To mix everything together once your ingredients are prepped.
- Frying pan – You’ll pan-fry the falafel in olive oil. A non-stick frying pan works best for this.
- Spoon or cookie scoop – To form the falafel into even patties.
- Paper towels – To drain the excess oil after frying.
How To Make Mary Berry Pan Fried Falafel?
I’ve made these so many times, and I can tell you the process is straightforward. Here’s how you make it step-by-step:
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Prepare The Chickpeas
- If you’re using canned chickpeas, just drain and rinse them. If you’re using dried chickpeas, soak them overnight and cook them.
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Chop The Onion And Garlic
- I recommend finely chopping them to make sure they blend in well with the rest of the ingredients. You don’t want big chunks of onion in your falafel.
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Blend Everything
- Put the chickpeas, onion, garlic, herbs, and spices into your food processor. Pulse until it’s all finely ground but not a complete paste. You want some texture in your falafel.
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Add The Flour And Baking Powder
- Add these to the mixture and pulse again until everything is combined. The mixture should be firm enough to form into patties. If it’s too sticky, add a bit more flour.
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Shape The Falafel
- Scoop out some of the mixture with a spoon and form it into small patties. I usually make them about the size of a golf ball, then flatten them slightly. This helps them cook evenly.
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Heat The Oil
- Add a couple of tablespoons of olive oil to your frying pan over medium heat. You want it hot, but not smoking.
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Fry The Falafel
- Gently add the falafel patties to the pan. Fry them for about 3-4 minutes on each side until they’re golden brown and crispy.
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Drain And Serve
- Once they’re fried, place the falafel on paper towels to drain any excess oil. Serve hot, and enjoy!
Recipe Variations
While the classic Mary Berry falafel is delicious, there are a few ways you can mix things up to suit your tastes:
- Add some heat: If you like your food with a little more kick, add a chopped chili or some cayenne pepper to the mix.
- Herb swaps: Instead of parsley and coriander, try using mint for a refreshing twist. Dill could also work for a unique flavor.
- Vegetable boost: You can add grated zucchini or carrots to the mixture for an extra veggie boost.
- Baked falafel: For a lighter option, you can bake the falafel in the oven instead of frying. Just brush them with olive oil and bake at 180°C for about 25 minutes, flipping halfway through.
What Goes Well With Mary Berry Pan Fried Falafel?
When I make falafel, I love pairing them with a variety of sides and sauces. Here are some of my favorites:
- Tzatziki sauce: The coolness of tzatziki balances the crispy, spiced falafel perfectly.
- Hummus: A classic pairing with falafel. You can’t go wrong with a smooth, creamy hummus.
- Salads: A simple cucumber and tomato salad with olive oil and lemon dressing works really well.
- Flatbreads: Pita or naan are great for wrapping the falafel. Add some fresh veggies, hummus, and tzatziki for a full meal.
- Pickled vegetables: Pickled red onions or pickled cucumbers add a nice tangy contrast to the rich falafel.
What I Have Learnt
Over time, I’ve learned a few things that make this recipe even better:
- Don’t skip the chilling: After shaping the falafel, let them chill in the fridge for 30 minutes. This helps them hold together better while frying.
- Use the right oil: Olive oil is great for flavor, but make sure you’re using a good-quality one. It really makes a difference.
- Don’t overcrowd the pan: Fry in batches. If you put too many in the pan at once, they won’t cook evenly and can become soggy.
- Taste the mixture before frying: Take a tiny bit of the mixture, shape it into a small patty, and fry it. Taste it to see if you need to adjust the seasoning.
FAQs
What Ingredients Do I Need For Mary Berry’s Pan Fried Falafel Recipe?
To make Mary Berry’s pan fried falafel, you will need the following ingredients: chickpeas (canned or dried), onion, garlic, fresh parsley, ground cumin, ground coriander, ground paprika, baking powder, flour, salt, pepper, and vegetable oil for frying. Optional additions include lemon zest or chili flakes for extra flavor.
How Do I Form Falafel Patties For Pan Frying?
To form the falafel patties, first blend the chickpeas, onions, garlic, and herbs (parsley, cumin, coriander, paprika) in a food processor until the mixture is coarse and combined. Add baking powder, flour, salt, and pepper, and pulse until the dough comes together. Once mixed, shape the mixture into small, round patties or balls. Lightly press them flat to ensure even cooking. Be sure not to make the patties too thick to allow for crispy edges when frying.
How Long Should I Cook The Falafel In The Pan?
For perfectly pan fried falafel, heat a shallow layer of vegetable oil in a frying pan over medium heat. Fry the falafel patties for about 3-4 minutes on each side, or until they turn golden brown and crispy. Be careful not to overcrowd the pan to ensure they cook evenly. You may need to fry them in batches, depending on the size of your pan.