Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, then shaped into balls or patties and fried until crispy. While traditional recipes use dried chickpeas soaked overnight, making falafel with canned chickpeas is a quicker and more convenient option perfect for busy kitchens or home cooks looking for a shortcut without sacrificing flavor. This falafel recipe using canned chickpeas delivers delicious results with a soft, flavorful interior and a crispy, golden exterior. It’s an excellent vegetarian option that can be enjoyed in wraps, salads, bowls, or on its own with a dipping sauce.
Why Use Canned Chickpeas for Falafel?
Canned chickpeas are fully cooked and require no soaking or boiling, making them ideal for quick meals. Although they have a higher moisture content than soaked dried chickpeas, with the right balance of ingredients, you can still achieve falafel that holds together and fries beautifully.
Advantages of Canned Chickpeas
- No need to soak or cook saves hours of prep time
- Easy to find in grocery stores year-round
- Consistent texture for blending and mixing
To make canned chickpeas work for falafel, it’s important to drain them well and remove as much moisture as possible before mixing.
Essential Ingredients for Canned Chickpea Falafel
This recipe balances flavor, texture, and binding to ensure the falafel doesn’t fall apart during cooking. The herbs and spices bring freshness and depth, while flour and baking powder help provide structure.
Ingredients
- 1 can (15 oz or about 400g) chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley (or mix with cilantro)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or chili flakes (optional)
- 23 tbsp all-purpose flour or chickpea flour
- 1/2 tsp baking powder
- 2 tsp lemon juice (optional)
- Oil for frying (vegetable or sunflower oil recommended)
Step-by-Step Instructions
Making falafel from canned chickpeas requires just a few steps. With a food processor and some patience, you can create falafel that rivals restaurant quality.
1. Prepare the Chickpeas
After rinsing and draining the canned chickpeas, pat them dry with a paper towel to remove excess moisture. This helps the mixture stay firm and less sticky during blending.
2. Blend the Mixture
In a food processor, combine the chickpeas, onion, garlic, herbs, spices, and lemon juice. Pulse several times until the mixture is well-blended but still slightly coarse. Avoid over-processing you want texture, not hummus.
3. Add Flour and Baking Powder
Transfer the mixture to a bowl and stir in flour and baking powder. Start with 2 tablespoons of flour; add more if the mixture feels too wet or sticky. The mixture should hold together when pressed into a ball.
4. Chill the Mixture
Cover the bowl and refrigerate the falafel mixture for 3060 minutes. This helps firm up the mixture and makes shaping easier.
5. Form the Falafel
Use your hands or a small scoop to shape the mixture into balls or patties about the size of a golf ball. Press them gently to form even shapes without cracks.
6. Fry the Falafel
Heat about 1 inch of oil in a heavy skillet or pan over medium-high heat. When the oil is hot (around 350°F or 180°C), gently place falafel in the oil and fry for 23 minutes per side until golden brown and crispy. Do not overcrowd the pan.
7. Drain and Serve
Transfer the cooked falafel to a paper towel-lined plate to remove excess oil. Serve hot with tahini sauce, hummus, pita bread, or fresh salad.
Baking or Air Frying Option
If you prefer a lighter, oil-free alternative, falafel made with canned chickpeas can also be baked or air fried. The texture may be slightly less crispy than fried, but still delicious and healthy.
Baking Instructions
- Preheat oven to 375°F (190°C)
- Place falafel on a parchment-lined baking sheet
- Brush with olive oil or spray with cooking spray
- Bake for 2530 minutes, flipping halfway through
Air Frying Instructions
- Preheat air fryer to 375°F (190°C)
- Lightly spray falafel with oil
- Cook in batches for 1215 minutes, shaking halfway
Tips for Success
Even with canned chickpeas, falafel can be light, crisp, and flavorful if you follow a few key tips:
- Dry the chickpeas thoroughly to prevent soggy texture
- Don’t over-blend the mixture leave some texture
- Chill the mix before forming balls to help it bind
- Use enough oil when frying to ensure even browning
Serving Suggestions
Falafel can be served in many ways, depending on your preference. It works well in wraps, platters, bowls, or as an appetizer. Here are some ideas:
Classic Falafel Wrap
- Stuff falafel into pita with lettuce, tomato, cucumber, red onion
- Add tahini sauce or yogurt-garlic dressing
Falafel Salad Bowl
- Serve falafel over a bed of greens and grains like quinoa or bulgur
- Top with olives, pickles, and a drizzle of lemon dressing
Mezze Platter
- Combine falafel with hummus, baba ganoush, tabbouleh, and flatbread
- Offer a variety of dipping sauces for sharing
Storage and Reheating
Leftover falafel can be stored and reheated without losing too much of their texture.
Storage
- Refrigerate cooked falafel in an airtight container for up to 4 days
- Freeze uncooked or cooked falafel for up to 1 month
Reheating
- To reheat, place falafel in a preheated oven at 350°F (175°C) for 1012 minutes
- Alternatively, use an air fryer or pan to re-crisp them
Making falafel with canned chickpeas is a practical and tasty way to enjoy this traditional dish without the extra prep time. With the right technique and ingredients, you can create falafel that’s crispy, flavorful, and perfect for any meal. Whether fried, baked, or air-fried, this version of falafel remains satisfying, healthy, and ideal for vegetarians and meat-eaters alike. Keep a can of chickpeas in your pantry, and you’ll always be just a few steps away from a homemade falafel feast.