What Is Falotani?
Falotani isn’t widely known outside of its origin regions, but it’s something you’ll want to add to your back pocket. It’s a pancooked patty or flatbread hybrid with roots in traditional Middle Eastern and South Asian cuisine, typically made with spiced lentils or chickpea flour, herbs, and sometimes grated vegetables. It’s hearty enough to eat solo but works well as a side or stuffed into pita.
What sets it apart is its texture—crispy on the outside, soft in the middle. Unlike falafel, which is deepfried, cooking falotani relies more on pansearing or shallow frying. That means less oil, less mess, and more control over how it’s cooked.
Ingredients You’ll Need
Falotani is flexible, but the essential ingredients stay consistent:
Base protein: Most traditional recipes use ground lentils, chickpea flour (gram flour), or mashed beans. Flavor agents: Minced onion, garlic, fresh herbs like cilantro and mint, green chilies. Binding: Your base might do the trick, but you can add an egg or a few teaspoons of rice flour or breadcrumbs for firmness. Spices: Cumin, coriander, turmeric, black pepper, and salt form the usual spine of the spice profile.
Optional addins include grated carrots, zucchini, or even spinach to boost nutritional value and texture.
Cooking Falotani: Method That Works
Once you’ve nailed your mix, the secret to cooking falotani lies in two steps: letting the mixture rest and pansearing with medium heat.
StepbyStep:
- Soak & grind: If starting with whole dried lentils or beans, soak them for several hours. Then grind into a coarse paste. No need to cook before grinding.
- Mix flavors: Combine your base with spices, aromatics, and binders. Rest the mixture for 15–20 minutes.
- Shape: Wet your hands and form small patties (think slightly larger than falafel), about ½ inch thick.
- Cook: In a hot skillet with a thin layer of oil, cook them for 3–4 minutes per side until crisp and brown.
Pro tip: Don’t overcrowd the pan. Give each patty space or you risk steaming instead of searing.
Pairing & Serving Ideas
Cooking falotani gives you a versatile base that works well with other bold components. Here’s how to frame it for full impact:
Wrap it: Tuck into a warm pita or flatbread with cool yogurt sauce, pickled onions, and a few crisp leaves of lettuce. Bowl it: Serve over rice or quinoa with grilled veggies and a lemontahini drizzle. Plate it: Lay a few falotani alongside a cucumbertomato salad and a scoop of hummus or baba ghanoush.
Want heat? Add a swipe of chili garlic sauce. Need crunch? A few crushed nuts on top don’t hurt.
Make It Your Own
One of the perks of cooking falotani is how easily it adapts. Once you’ve got the technique down, riff based on what’s in your fridge.
Vegan? Skip the egg and double down on gram flour or use mashed potatoes as a binder. Lowspice? Dial down chilies and opt for herbs like parsley or dill instead. Texture tweak? Swap lentils for black beans or quinoa for a different bite.
It also stores well. Make a batch, chill the extras, then panfry again the next day for a quick lunch.
Why It’s Worth It
Let’s get real—making falotani isn’t about following a strict recipe. It’s about using pantry staples to turn out something warm, satisfying, and flexible. You don’t need a deep fryer. You don’t need special gear. Just a decent pan and about 30 minutes.
Cooking falotani is also great for people dipping into plantbased or lowmeat meals. With enough flavor and body, you won’t miss the meat, and you stay full longer than most salads can promise.
Final Thoughts
If you’re craving something crisp, warm, and packed with flavor without committing an hour in the kitchen, then cooking falotani is a smart move. It’s the kind of dish that rewards you for trying—simple ingredients, infinite tweaks, and solid payoff. Once you’ve done it a couple times, it’ll earn a spot in your goto list.
Give it a shot with whatever beans, herbs, and spices you’ve got. After all, a good meal doesn’t have to be complicated—just thoughtfully cooked.
Style & Culture Writer
