Falafels With Canned Chickpeas

Name: Falafels With Canned Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 2 cans chickpeas; 1 small processed onion; 5 cloves processed garlic; 1 cup processed parsley; 1/4 cup processed cilantro; 1 tsp. salt; 1 tbsp. coriander; 1 tsp. black pepper; 1 tsp. cumin; 1/2 tsp. hot chili powder; 1/2 tsp. baking powder; 2 tbsp. olive oil; 1/2 cup all-purpose flour; 1 tbsp. lemon juice; 1 egg

by Sarah’s Kitchen

12 Falafels

50 min

Falafels are one of the best foods you will find in the Mediterranean. Usually, falafels are made with dried chickpeas because using canned chickpeas won't allow the mixture to bind well. But many people have canned chickpeas readily available to them so we've created a falafel recipe just for that!

Falafels are truly one of my favorite Mediterranean foods. But to be honest with you, I didn't even want to make falafels because I just thought they were extremely hard and the kind of food you could only buy outside.

I'm so glad I ended up testing a falafel recipe because I'm never going back to store-bought again. And I'm pretty sure you will too.

Eating a bite of one of these is like having a party in your mouth, an explosion of different flavors that work incredibly well together. So scroll down to make some yummy falafels. Happy cooking!

-> Check out the full recipe post on my blog here.

Watch the video above if you're a visual learner! (Subscribe if you'd like to see more like this!!)

Falafels With Canned Chickpeas

You can do it! Saved to your recipes

Recipe details

Yield 12 Falafels
Time spent: Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Instructions

In a food processor, process canned chickpeas until chunky.
Transfer the chickpeas into a bowl.
Add the onions, garlic, parsley, salt, coriander, black pepper, cumin, hot chili powder, and baking powder.
Next add your oil, all-purpose flour, and a squeeze of lemon juice from a fresh lemon.
Using your hands, combine the mixture until everything is evenly distributed throughout the falafel batter.
Add your egg to the batter and mix again until incorporated.
Taking about 2 tbsp., roll the mixture to form balls. Repeat until you are done with the mixture.
Add oil to a frying pan at medium heat and add the balls to it. You can add 3-5 at a time depending on how big your pan is.
Once they have reached a golden brown color on both sides, transfer them to a a paper towel to absorb excess oil.
Serve on it's own, in a sandwich, or whichever other way you prefer.

Tips

Don't over-process the chickpeas! You want it to be chunky not smooth. It'll become puree-like if you do which is a total no no.
Make sure the oil you fry the falafels in reach at least 320 degrees F and cook until they become golden brown on all sides.
I really recommend placing the falafels on top of a paper towel because they are obviously oily after they are done being fried. With that being said, this step really shouldn't be skipped unless you want oily falafels and fingers.

Comments

Karent on Sep 13, 2020

Looks good.
Can you air fry these?

5 Reply
- Sarah’s Kitchen on Sep 14, 2020
  
  Thank you Karent! You could air fry these, just spray the falafels beforehand with some oil (you could use olive oil if you'd like it to be healthier) and pop them in. Just check on them every once in a while to make sure they don't burn :)
  
  Like
Wolf CrescentWalker on Sep 13, 2020

Do you drain the chicken peas, or incorporate the liquid while processing them?

1 Reply
- See 1 previous
- Ronnego on Sep 14, 2020
  
  You must drain the chick peas or it will be too runny to form balls or patties.
  
  1
- Sarah’s Kitchen on Sep 14, 2020
  
  Hi! You should drain all the liquid. If you don’t, the falafel batter will be too liquid-like to create your falafel balls :)
  
  Like