Falafel is a beloved Middle Eastern dish that’s crispy on the outside, tender on the inside, and packed with flavor. Traditionally made from soaked (not cooked) chickpeas, falafel can seem intimidating to make at home. But what if I told you that you can make delicious falafel using canned chickpeas? Yes, it’s possible! This easy falafel recipe with canned chickpeas is perfect for busy home cooks who want to enjoy homemade falafel without the hassle.
In this guide, I’ll walk you through a simple, foolproof recipe, share tips for perfect falafel every time, and answer common questions about making falafel with canned chickpeas. Let’s get started!
Why Use Canned Chickpeas for Falafel?
Traditional falafel recipes call for dried chickpeas that are soaked overnight but not cooked. This method ensures the falafel holds its shape during frying. However, using canned chickpeas is a game-changer for convenience. Here’s why:
- Saves Time: No need to soak chickpeas overnight.
- Accessible: Canned chickpeas are readily available in most grocery stores.
- Still Delicious: With the right technique, canned chickpeas can make falafel that’s just as tasty and crispy.
Easy Falafel Recipe with Canned Chickpeas
This recipe makes about 12-15 falafel patties, perfect for 3-4 servings.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley (stems removed)
- 1 cup fresh cilantro (stems removed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 3-4 tbsp all-purpose flour (or chickpea flour for gluten-free)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Oil for frying (vegetable, canola, or avocado oil work well)
Instructions
- Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- Blend the Ingredients: In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped but not pureed. You want a coarse, crumbly texture.
- Add Binding Agents: Transfer the mixture to a bowl and stir in the baking powder and flour. The flour helps bind the mixture, making it easier to shape into patties.
- Shape the Falafel: Use your hands or a falafel scoop to form the mixture into small patties or balls (about 1.5 inches in diameter). If the mixture is too wet, add a bit more flour.
- Heat the Oil: In a deep skillet or pot, heat about 2 inches of oil over medium heat. The oil should reach 350°F (175°C) for frying.
- Fry the Falafel: Carefully place the falafel patties into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Drain and Serve: Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite sides and sauces.
Tips for Perfect Falafel with Canned Chickpeas
- Dry the Chickpeas Well: Excess moisture can make the falafel mixture too wet, causing it to fall apart during frying. Pat the chickpeas dry before blending.
- Don’t Overprocess: Pulse the mixture in the food processor until it’s coarse, not smooth. Overprocessing can make the falafel dense.
- Chill the Mixture: If the mixture is too soft to shape, refrigerate it for 30 minutes to firm it up.
- Use Fresh Herbs: Fresh parsley and cilantro add brightness and flavor to the falafel. Don’t skip them!
- Baking Option: For a healthier alternative, bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Serving Suggestions
Falafel is incredibly versatile and can be served in many ways:
- Pita Sandwiches: Stuff falafel into pita bread with hummus, tahini sauce, and fresh veggies like lettuce, tomatoes, and cucumbers.
- Salads: Add falafel to a Mediterranean salad with mixed greens, olives, feta cheese, and a lemon-olive oil dressing.
- Platter: Serve falafel as part of a mezze platter with dips like hummus, baba ganoush, and tzatziki.
- Bowl Meal: Create a falafel bowl with quinoa, roasted vegetables, and a drizzle of tahini sauce.
FAQs About Making Falafel with Canned Chickpeas
1. Can I bake falafel instead of frying it?
Yes! Baking is a healthier option. Brush the falafel with a little oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
2. Can I freeze falafel?
Absolutely. Shape the falafel mixture into patties and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
3. Why does my falafel fall apart?
This can happen if the mixture is too wet or lacks enough binding agents. Make sure to dry the chickpeas well and add enough flour to hold the mixture together.
4. Can I use dried chickpeas instead?
Yes, but they need to be soaked overnight (not cooked). Using dried chickpeas is the traditional method and yields a slightly better texture.
5. Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with chickpea flour or another gluten-free flour.
Conclusion
Making falafel at home doesn’t have to be complicated, and this easy falafel recipe with canned chickpeas proves it! With just a few simple ingredients and steps, you can enjoy crispy, flavorful falafel that’s perfect for sandwiches, salads, or platters. Whether you’re a falafel fan or trying it for the first time, this recipe is sure to become a favorite.
So, grab a can of chickpeas and get cooking! Don’t forget to share your falafel creations with friends and family—they’ll be impressed by your culinary skills.
