Quick and Easy Falafel (with Canned Chickpeas) recipe

Quick and Easy Falafel (with Canned Chickpeas)

by Diana Opoti (@dianaopotieats)
Prep Time
15min
Cook Time
10min
Total Time
25min

A simple and quick recipe for making falafel using canned chickpeas, perfect for a Mediterranean-inspired meal.

Ingredients

4 Servings
(1 serving = 3-4 falafel balls)

Falafel

  • 1can
    chickpeas
  • 1
    small onion
  • 3clove
    garlic
  • 2tbsp
    fresh parsley or coriander
  • 1tsp
    cumin powder
  • 1tsp
    paprika
  • 1/4tsp
    baking powder
  • 3tbsp
    all-purpose flour or chickpea flour
  • Salt and pepper to taste
  • Oil for frying

How to make Quick and Easy Falafel (with Canned Chickpeas)

Prepare the Falafel Mixture

  1. In a food processor, combine the chickpeas, onion, garlic, parsley or coriander, cumin, paprika, baking powder, flour, salt, and pepper. Pulse until the mixture comes together but is still slightly coarse. Avoid over-processing to maintain some texture.

    Step 1.1: In a food processor, combine the chickpeas, onion, garlic, parsley or coriander, cumin, paprika, baking powder, flour, salt, and pepper

Shape the Falafel

  1. Scoop out small portions of the mixture and shape into balls or patties using your hands. If the mixture feels too wet, add a bit more flour.

    Step 2.1: Scoop out small portions of the mixture and shape into balls or patties using your hands

Cook the Falafel

  1. Heat a generous amount of oil in a skillet over medium heat. Pan-fry the falafel balls or patties for 2-3 minutes per side, until golden brown and crispy on the outside. Transfer to a plate lined with paper towels to drain excess oil.

    Step 3.1: Heat a generous amount of oil in a skillet over medium heat

Serve

  1. Serve the falafel hot in pita bread, as part of a wrap, or alongside rice. Pair with the cucumber and tomato salads, and drizzle with your choice of tahini sauce or tzatziki.

    Step 4.1: Serve the falafel hot in pita bread, as part of a wrap, or alongside rice

Tips & Tricks

  1. For crispy falafel, use baking powder for a fluffy interior and fry over medium heat to avoid burning the outside while keeping the inside undercooked.

  2. For the best results, soak dried chickpeas overnight and use them raw for a more traditional texture.

  3. The uncooked falafel mixture can be stored in the fridge for up to 2 days or frozen for longer.