A simple and quick recipe for making falafel using canned chickpeas, perfect for a Mediterranean-inspired meal.
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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.
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.
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.
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.
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.
For the best results, soak dried chickpeas overnight and use them raw for a more traditional texture.
The uncooked falafel mixture can be stored in the fridge for up to 2 days or frozen for longer.
How can I make quick and easy falafel using canned chickpeas?
To make quick and easy falafel with canned chickpeas, simply combine one can of chickpeas, a small onion, garlic, fresh parsley or coriander, cumin, paprika, baking powder, flour, salt, and pepper in a food processor. Pulse until the mixture is slightly coarse, then shape into balls or patties. Fry in oil until golden brown and crispy.
What are some dietary options for falafel made with canned chickpeas?
This falafel recipe is vegetarian and can easily be made vegan by ensuring the flour used is plant-based. Additionally, you can substitute all-purpose flour with chickpea flour for a gluten-free option, making it suitable for those with gluten sensitivities.
What can I substitute if I don't have fresh parsley or coriander for my falafel?
If you don't have fresh parsley or coriander, you can substitute with other fresh herbs like dill or mint. Alternatively, dried herbs can be used, but reduce the quantity since dried herbs are more concentrated in flavor.
How should I store leftover falafel made with canned chickpeas?
To store leftover falafel, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just make sure to separate layers with parchment paper to prevent sticking.
What are some great side dishes to pair with falafel?
Falafel pairs wonderfully with cucumber and tomato salads, and you can serve it in pita bread or as part of a wrap. Drizzling with tahini sauce or tzatziki adds a delicious touch. You can also serve it alongside rice or quinoa for a complete meal.
