Pan Fried Falafel with Sriracha-Yogurt Sauce
Perfectly deep golden crisp exterior and a soft inside,this pan fried falafel with a spicy yogurt sauce is great as appetizer or snack or even a light meal with a side salad.
Ingredients
Pan fried falafel
- 1 medium size carrot, peeled and cut into chunks
- 1 x 15 ounce can garbanzo beans, drained, rinsed and patted dry
- ½ cup coarsely chopped onion
- 1 garlic clove
- ¼ cup breadcrumbs
- 2 tablespoons all purpose flour
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 4 to 5 tablespoons vegetable oil, for frying
Sriracha-Yogurt sauce
- ¼ cup plain yogurt
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- ½ to 1 teaspooon Sriracha sauce, depending on your spice level
- ¼ teaspoon salt
- 2 tablespoons finely chopped cilantro
Instructions
Pan fried falafel
- Add carrot slices into a food processor, process for few seconds, until coarsely ground. Scrape the sides and lid.
- Add all the remaining pan fried falafel ingredients (except oil) and process for about 15 seconds, until it starts to gather together (turn off machine once in between, stir mixture with a spoon).
- Divide mixture into about 2 tablespoon measure portions, roll each portion into a ball and then shape into ½-3/4 inch thick disc.
- Heat about half the vegetable oil in a medium non-stick pan over medium heat. When oil gets moderately hot, cook half the falafel until deep golden on both sides, about 2-3 minutes per side. (Use a flat spatula to turn the falafel and be gentle, so it won't break). Transfer falafels on to a plate. Repeat process with remaining falafels.
- Serve hot. It is best when eaten hot, but room temperature ones will be a touch softer but still delicious.
Sriracha-Yogurt sauce
- Stir all ingredients together (can be made ahead and stored in the refrigerator).