Mary Berry’s Pan Fried Falafel is her delightful, lighter take on the classic Middle Eastern street food made primarily from chickpeas, herbs, and spices. Traditionally, falafel is deep-fried, resulting in a crispy exterior and soft, fluffy interior. However, Mary Berry reimagines the falafel by pan-frying the patties, offering a healthier and simpler method without sacrificing texture or taste.
These falafel patties are golden brown on the outside with a beautifully spiced, herb-laced interior that’s satisfyingly hearty. They’re vegetarian (and can easily be made vegan), protein-packed, and make a fantastic option for a quick lunch, dinner, or even a mezze platter.
The real charm of Mary Berry’s version lies in its straightforward approach. She keeps the falafel rustic but deeply flavourful, relying on fresh herbs, garlic, cumin, and coriander to bring the earthy chickpeas to life. They pair wonderfully with a dollop of yogurt or tahini sauce, a warm flatbread, and maybe a crisp salad on the side.
Mary Berry’s Pan Fried Falafel Recipe
Ingredients Needed
To make Mary Berry’s Pan Fried Falafel, you’ll need a combination of pantry staples and fresh ingredients. Here’s what typically goes into her version:
For The Falafel Patties
- 400g canned chickpeas – Drained and rinsed. You could also use dried chickpeas soaked overnight for a more authentic texture, but canned is quicker.
- 1 small onion – Roughly chopped.
- 2 garlic cloves – Crushed or finely chopped.
- A large handful of fresh parsley – Flat-leaf is ideal for its bright flavour.
- A handful of fresh coriander – Adds a citrusy, herbal kick.
- 1 tsp ground cumin – Earthy and essential for that signature falafel flavour.
- 1 tsp ground coriander – Warm and slightly sweet, balancing the cumin.
- Pinch of cayenne pepper or chili flakes – Optional, for a little heat.
- Salt and black pepper – To season to taste.
- 2-3 tbsp plain flour or chickpea flour – Helps bind the mixture.
- 1 tsp baking powder – Adds lightness and lift.
- Olive oil or vegetable oil – For pan-frying.
Optional For Serving
- Warm pita or flatbread
- Yogurt or tahini sauce
- Fresh salad (lettuce, cucumber, tomatoes)
- Pickled onions or radishes
- Lemon wedges
Equipment Needed
Nothing fancy is required here-just the basics from your kitchen. Here’s what you’ll need:
- Food processor – Essential for pulsing the chickpea mixture to the right texture.
- Frying pan or skillet – Non-stick works beautifully, but any heavy-bottomed pan will do.
- Spatula or fish slice – For flipping the falafel easily without breaking them.
- Mixing bowl – To bring everything together after blending.
- Measuring spoons and cups – Accuracy matters when it comes to spices.
- Plate lined with kitchen paper – For draining the falafel after frying.
Instructions To Make Mary Berry’s Pan Fried Falafel
Making these golden falafel patties is simpler than you might think, and very satisfying! Here’s a step-by-step guide:
1. Prepare The Mixture
- Begin by placing the drained chickpeas in a food processor.
- Add the chopped onion, garlic, parsley, coriander, cumin, ground coriander, cayenne (if using), salt, and pepper.
- Pulse everything together until the mixture resembles a coarse, slightly chunky paste. Be careful not to over-process-you want some texture.
2. Add Binding Agents
- Transfer the mixture to a large mixing bowl.
- Stir in the flour and baking powder. Start with 2 tablespoons of flour; add a little more if the mixture feels too wet or sticky.
- Mix well using a spoon or your hands. It should hold together easily when pressed into a ball.
3. Shape The Falafel
- Divide the mixture into small, equal portions. You can use a spoon or ice cream scoop for even sizing.
- Roll each portion into a ball and flatten slightly into a patty. You should get around 12 small falafel.
4. Pan Fry The Falafel
- Heat a generous drizzle of olive or vegetable oil in your frying pan over medium heat.
- Once hot, carefully place the falafel patties into the pan, working in batches to avoid overcrowding.
- Fry for about 3-4 minutes per side, or until golden brown and crisp on the outside.
- Once cooked, transfer to a plate lined with kitchen paper to absorb excess oil.
5. Serve And Enjoy
- Serve warm in pita breads with fresh salad, a drizzle of yogurt or tahini sauce, and a squeeze of lemon juice.
Tips And Tricks
Want to take your falafel game to the next level? Here are some insider tips:
- Don’t over-blend: You want a bit of texture in the falafel-too smooth and it becomes paste-like.
- Rest the mixture: If you have time, chill the mixture in the fridge for 30 minutes before shaping. It firms up and is easier to work with.
- Oil temperature matters: Make sure your oil is hot enough to crisp the falafel but not so hot that they burn. Medium heat is your friend.
- Freeze for later: These falafel freeze wonderfully! Shape them into patties, freeze on a tray, then transfer to a bag or container. Fry from frozen, adding a couple of extra minutes cooking time.
- Add a twist: Feel free to experiment! Add lemon zest for brightness, or a touch of smoked paprika for depth.
Mary Berry’s Pan Fried Falafel is the perfect harmony of wholesome ingredients, bold flavours, and simple techniques. It’s a dish that feels special enough for guests but easy enough to whip up on a busy weeknight. Her version respects the roots of traditional falafel while offering a healthier, fuss-free approach that doesn’t skimp on taste or texture.
Whether tucked inside a warm pita, perched atop a vibrant salad, or served as part of a mezze feast, these falafels are satisfying, nourishing, and bursting with character. Give them a try-you might just find yourself making them on repeat.
Easy Recipe Variations For Mary Berry’s Pan Fried Falafel
Mary Berry’s version of falafel tends to be a touch more approachable for home cooks-often using canned chickpeas for convenience and opting for pan-frying instead of deep-frying. But that doesn’t mean you can’t play around and infuse the dish with your own flair! Here are some fabulous, easy-to-implement variations:
1. Add More Herbs And Greens
The classic falafel relies heavily on fresh parsley and coriander (cilantro), but you can go even greener. Try blending in a handful of baby spinach, kale, or even mint. These not only amp up the color but also enhance the nutritional profile. Mint, in particular, adds a bright, summery zing.
2. Spice It Up
Mary Berry’s falafel might be gently spiced for broader palates, but if you love bold flavors, go all in with additional spices. Add:
- ½ tsp of ground cumin and ½ tsp of coriander (if not already included)
- A dash of cayenne pepper or chili flakes for heat
- Smoked paprika for a rich, earthy depth
You can also experiment with za’atar or Baharat spice blend for more regional flair.
3. Use Other Pulses
While chickpeas are traditional, you can substitute or mix in:
- Cooked lentils (green or brown)
- Fava beans (especially traditional in Egyptian-style falafel known as ta’ameya)
Using a mix gives a creamier interior with an earthy flavor profile. Just make sure the mixture isn’t too wet-texture is everything!
4. Sneaky Veggies For Extra Nutrition
Finely grated carrot, zucchini (squeeze out moisture), or even beetroot can be stirred in for color, nutrition, and a sweet contrast to the savory base. Beetroot in particular gives the falafel a vivid magenta hue-eye-catching and earthy!
5. Gluten-Free & Vegan Twists
Mary’s recipe usually contains flour to bind. For a gluten-free version, simply substitute:
- Chickpea flour (gram flour)
- Oat flour
- Or even a bit of mashed sweet potato as a natural binder
And as most falafel recipes are naturally vegan, you don’t need to do much-just ensure you’re not using egg or dairy-based dips if serving plant-based.
Storing Leftovers
One of the joys of making falafel-especially a batch from Mary Berry’s kitchen-is that it stores beautifully. Whether you’re planning ahead for meal prep or just find yourself with extras (a rare but happy accident), here’s how to keep them fresh:
In The Fridge
- Cooked falafel: Store in an airtight container in the fridge for up to 4 days. Line the container with a paper towel to absorb excess moisture and help maintain that crispy texture.
- Uncooked falafel mix: This can be stored for about 2-3 days tightly sealed. Make sure it’s chilled thoroughly and hasn’t been left at room temperature too long.
In The Freezer
- To freeze uncooked falafel: Roll them into balls or patties, place them on a tray lined with parchment, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.
- To freeze cooked falafel: Let them cool completely first. Then layer them in a container with parchment between layers. Reheat directly from frozen in the oven or air fryer for best texture.
Reheating Tips
To retain that irresistible crispy exterior:
- Oven: 180°C (350°F) for 10-15 minutes
- Air fryer: 5-8 minutes at 180°C (perfectly crisp!)
- Avoid microwaving unless you’re okay with a softer texture. It zaps the crunch.
What To Eat With Mary Berry’s Pan Fried Falafel?
This is where the magic really happens-falafel is a flavor sponge that plays beautifully with so many dishes. Here are some tantalizing ideas:
1. Classic Pita Wrap
Stuff warm pita with falafel, shredded lettuce, sliced tomatoes, cucumber, red onion, and a generous dollop of tahini sauce or tzatziki. Add a touch of pickled turnips or sumac onions for a zingy, authentic vibe.
2. Falafel Bowl Or Mezze Platter
Build a hearty, colorful bowl with:
- Couscous, bulgur, or herbed rice
- Grilled vegetables (think zucchini, peppers, aubergine)
- Hummus or baba ghanoush
- A spoonful of labneh or Greek yogurt
- A handful of olives and fresh herbs
Add falafel on top, drizzle with olive oil and a sprinkle of dukkah or za’atar.
3. Fresh Salads
Serve alongside a fattoush or tabbouleh salad. The light, citrusy nature of these dishes balances the richness of falafel beautifully.
4. Pickles And Sauces Galore
Middle Eastern pickles-particularly turnips, gherkins, or preserved lemons-cut through the richness with their sharp tang. Don’t forget dips like:
- Tahini sauce
- Harissa yogurt
- Garlic aioli (vegan or otherwise)
- Even a mango chutney for fusion fun
5. Breakfast Or Brunch Twist
Top falafel with a poached egg and drizzle with chili oil for a spicy breakfast plate. Or crumble falafel over avocado toast-yes, it works and it’s amazing!
Conclusion
Mary Berry’s pan-fried falafel is proof that traditional dishes can be adapted for ease without losing their soul. Her method brings the beloved falafel into the comfort zone of home cooks, while still allowing room for creativity and bold flavor. Whether you’re crafting them for a quick weeknight dinner, prepping ahead for lunches, or serving them as part of a Mediterranean feast, the possibilities are as endless as they are mouthwatering.
So go ahead-play with herbs, switch up the spices, tuck them into a soft pita, or plate them next to a rainbow salad. With these simple variations and pairing ideas, your falafel game will not only channel Mary Berry’s charm but bring a modern, flavorful flair to your table.
FAQs
What Ingredients Do I Need For Mary Berry’s Pan Fried Falafel?
To make Mary Berry’s pan fried falafel, you’ll need the following ingredients: canned chickpeas (drained and rinsed), fresh parsley, garlic cloves, ground cumin, ground coriander, lemon zest, flour, and olive oil for frying. The recipe also calls for baking powder to make the falafel light and fluffy. Some optional extras include a pinch of chili flakes for heat or tahini for a creamy texture.
Can I Make Mary Berry’s Pan Fried Falafel Recipe In Advance?
Yes, you can prepare the falafel mix in advance. Simply follow the recipe and form the falafel balls or patties, then store them in the fridge for up to 24 hours before frying. If you’d like to freeze them, arrange the raw falafel on a baking tray, freeze them individually, and once solid, transfer them to a freezer bag. When ready to cook, fry them straight from the freezer-no need to thaw!
How Do I Achieve Crispy Falafel With Mary Berry’s Recipe?
To achieve crispy falafel, ensure that the oil is hot enough before adding the falafel to the pan-this helps create a crisp exterior while keeping the inside soft and tender. You should also avoid overcrowding the pan to allow each falafel to cook evenly. Using a non-stick pan with a little olive oil will help give them a golden, crispy finish without excessive grease.
