5 from 6 votes
Overhead shot of a platter of Asian Crispy Pan Fried Falafels on a bed of Asian slaw with pita bread; with a pale green linen, knife, lime wedge, ramekin of sliced scallions and small ceramic jar of miso tahini surrounding the platter.
Asian Crispy Pan Fried Falafels
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Classic homemade falafels with an Asian twist! These falafels are baked instead of fried and served with a fresh asian slaw and miso tahini sauce. 
Course: Appetizer, entree, Snack
Cuisine: Asian, Fusion, Mediterranean
Keyword: baked, BBQ Sauce, crispy, falafel, Healthy, Honey Miso Dressing, tahini
Servings: 12 falafels
Calories: 81 kcal
Ingredients
  • 1/4 medium Red Onion – roughly chopped
  • 3 cloves Garlic
  • 1 Jalapeno - seeded & coarsely chopped
  • ½ Cup fresh Parsley leaves - packed
  • ¼ Cup fresh Cilantro leaves * - packed
  • 1 (15 oz.) can Chickpeas – drained and rinsed
  • 1 tsp Cumin
  • ½ tsp Cayenne
  • 1/2 tsp Fresh Ginger - minced
  • ½ tsp Baking Soda
  • 2-3 TBS Chickpea Flour *(can substitute AP or gluten free flour)
  • 1/2 Lime zest + 1 tsp Juice
  • 1 tsp Sea Salt (can substitute kosher salt)
  • 1/4 tsp Fresh Ground Black Pepper
  • 1 1/2 tsp Sesame Seeds (raw, un-toasted)
  • 3 TBS Neutral Oil - for pan frying, divided
ASIAN SLAW: (yield 3 cups)
  • 1 large Carrot - shredded
  • 3 Scallions , white and green part – sliced on the diagonal
  • ¼ Red Onion – thinly sliced
  • 1/3 Seedless Cucumber – thinly sliced into rounds
  • 2 TBS Cilantro Leaves * – roughly chopped (packed)
  • 2 TBS Flat leaf Parsley Leaves – roughly chopped (packed)
  • 2 Cup Cabbage – shredded
  • 2 TBS Mirin , or more to taste
For Serving: Pita Bread, Sliced Jalapenos, Microgreens, Lime Wedges
Miso Tahini Sauce, recipe in notes
Instructions
  1. Line a small sheet pan with parchment paper and set aside.
  2. Make the falafel mixture:  In the bowl of a food processor add: red onion, garlic, jalapeno, parsley and cilantro. Pulse until chopped and combined, about 12-15 pulses.  Add the chickpeas and pulse again until finely chopped.

  3. Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour*, lime zest, juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds.  Taste and adjust for seasoning.

  4. Form the falafels:  Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).

  5. Meanwhile, make the Asian Slaw:  Place all vegetables in a large mixing bowl and toss to combine. Set aside until ready to use.  When ready to serve, season with pepper and drizzle with mirin. Toss to combine. Taste and adjust for seasoning with salt and pepper.
  6. To cook falafels:  Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Reduce the heat to medium and add the falafels. Cook until golden brown, about 3-5 minutes. Add the remaining tablespoon of oil to the pan and flip the falafels.  Cook on the other side until golden, an additional 3-5 minutes.

  7. To serve:  Serve the falafels warm on top of slaw and drizzle with miso tahini.  Enjoy!

Recipe Notes
  1. There is no need to finely dice any of the ingredients.  Just give them a rough, course chop and let the food processor do the rest of the work for you!  However, if you do not own a food processor, you will need to finely chop all the falafel ingredients and then stir them together.
  2. If you are not a fan of cilantro, simply nix it and increase the amount of parsley 3/4 cup.
  3. While the recipe calls for chickpea flour, you can absolutely use all purpose of gluten free flour instead.  The amount of flour needed in the falafels will depend on the consistency of your mixture.  Start with 2 tablespoons of flour, and if mixture is too wet, add more flour 1 teaspoon at a time.  You want the mixture to hold together, but not be overly moist.  To test it, simply take a small ball of the falafel mixture in your hand and press it together to see if it sticks.  (I usually end up using about 2 tablespoons + 1 teaspoon in my mixture).
  4. Make sure you transfer the formed falafels to the refrigerator for at least 30 minutes before pan frying.  Refrigerating the falafels helps firm up the mixture.  If you are in no hurry, you can allow the falafels to sit in the refrigerator, covered with plastic wrap, overnight.
  5. To bake falafels instead of pan-fry:  Preheat oven to 375 degrees F.  Bake falafels for 20-25 minutes, or until heated through, flipping once halfway through bake time.

Miso Tahini:

1/4 cup Tahini, stirred

1 1/2 TBS White Miso

1 TBS Honey

2 tsp Rice Vinegar

1 tsp Sesame Oil

1 tsp Fresh Ginger, minced

Salt, to taste

Warm Water, as needed

Whisk together the tahini through the ginger in a small bowl.  Add warm water to thin, one tablespoon at a time, until desired consistency is reached ( I used 3 1/2 tablespoons).  Taste and adjust for seasoning. 

*Nutrition information is for falafels and slaw

Nutrition Facts
Asian Crispy Pan Fried Falafels
Amount Per Serving
Calories 81 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 280mg12%
Potassium 199mg6%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 1395IU28%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.