April 27th, 2024
Recipes
Canned Chickpea Falafel Recipe
Valentina P
- Difficulty
•
- Time 30" plus chilling
The best homemade falafel recipe using easy canned chickpeas! Just blend, fry (or bake), and enjoy. Every crunchy-soft bite is loaded with delicious spices and fresh herbs.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup fresh herbs (such as parsley, cilantro, and/or dill, Note 1)
- 1/4 cup onion, diced
- 2 tablespoons garbanzo flour
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom (optional)
- 1/4 teaspoon cayenne
- 1/4 teaspoon baking powder
- avocado or grapeseed oil, for frying
Instructions
- Step 1: Place all of ingredients, except the cooking oil, in a food processor. Pulse the processor until the mixture breaks down into a thick, green dough.
- Step 2: Transfer the falafel mixture to a bowl, cover, and and refrigerate for 30 minutes to overnight.
- Step 3: Use your hands or a small ice cream scoop to form the falafels into about 12 small balls (if it is sticking to your hands, try wetting your hands slightly in water). If the mixture seems too wet, add an extra spoonful of chickpea flour. If it seems too dry, add a little splash of water.
- Step 4: To pan-fry the falafels, heat a layer of cooking oil in a frying over medium-high heat. One hot, add the falafels (the oil should sizzle on contact with the falafels). Fry on all sides for several minutes, or until browned and crispy on all sides. You may need to do this in batches to avoid overcrowding the pan. These falafels could also be spray with cooking oil and baked at 425 degrees Fahrenheit for 20 to 30 minutes, flipping halfway through. To air fry, spray with cooking oil and fry at 375 degrees Fahrenheit for 12 to 15 minutes, stirring halfway through.
- Serve: Place the fried falafels on a paper towel-lined plate to drain any excess oil. Enjoy. These are great over Arugula and Herb Salad.
Recipe Notes
Note 1: Only have one of the fresh herbs? You could also add in 1/4 teaspoon each of dried dill and/or mint.
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Canned Chickpea Falafel Recipe
PT30M 1 (15 ounce) can chickpeas, drained and rinsed 1 cup fresh herbs (such as parsley, cilantro, and/or dill, Note 1) 1/4 cup onion, diced 2 tablespoons garbanzo flour 2 garlic cloves, chopped 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon cardamom (optional) 1/4 teaspoon cayenne 1/4 teaspoon baking powder avocado or grapeseed oil, for frying Gluten Free Vegan 12 Servings
Ingredients:
, and enjoy. Every crunchy-soft bite is loaded with delicious spices and fresh herbs.)
, and enjoy. Every crunchy-soft bite is loaded with delicious spices and fresh herbs.)
, and enjoy. Every crunchy-soft bite is loaded with delicious spices and fresh herbs.)
, and enjoy. Every crunchy-soft bite is loaded with delicious spices and fresh herbs.)