Falafel are crisp, herb-filled chickpea patties commonly served across the Middle East, often tucked into pita with fresh vegetables and sauce. This easy version uses canned chickpeas for convenience, with a short chill and a little flour to help the patties hold together while they fry.
Ingredients
- 1 can chickpeas, 15 oz (425 g), drained, rinsed, and patted very dry
- 1/2 small yellow onion, about 1/2 cup (75 g), roughly chopped
- 1/2 cup packed fresh parsley leaves (15 g)
- 1/4 cup packed fresh cilantro leaves (8 g)
- 2 garlic cloves (about 6 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (0.5 g)
- 1/4 teaspoon baking soda (1 g)
- 2 tablespoons all-purpose flour (16 g), plus 1 tablespoon (8 g) if needed
- 1 teaspoon lemon juice (5 ml)
- 1/4 cup neutral oil (60 ml), or enough for a shallow layer in the pan
Instructions
- Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat them thoroughly dry. Removing surface moisture helps the mixture bind and reduces splattering during frying. Measure and prepare the remaining ingredients.
- Put the onion, parsley, cilantro, and garlic in a food processor. Pulse until finely chopped, scraping down the bowl once if needed. Add the chickpeas, cumin, coriander, salt, pepper, and baking soda. Pulse in short bursts until the chickpeas are finely broken up but the mixture still has a coarse, crumbly texture. Do not puree it into a smooth paste.
- Transfer the mixture to a bowl. Stir in 2 tablespoons flour and the lemon juice until evenly distributed. Squeeze a little mixture in your hand: it should hold together without feeling wet. If it crumbles badly, mix in the remaining tablespoon of flour. Cover and refrigerate for 20 minutes so the mixture firms up.
- Shape the mixture into 16 small patties, each about 1 1/2 inches (4 cm) wide and 1/2 inch (1.25 cm) thick. Press them firmly enough to hold their shape, but do not compact them into dense balls. Set them on a plate while you heat the oil.
- Pour the oil into a large skillet to a depth of about 1/4 inch (6 mm). Heat over medium heat until shimmering, about 3 minutes. To check, drop in a small crumb of mixture: it should sizzle steadily without the oil smoking. If the crumb browns immediately, lower the heat.
- Fry the patties in batches, leaving space between them, for 3 to 4 minutes per side, until deeply golden and crisp. Adjust the heat as needed so they brown evenly without scorching. Transfer cooked falafel to a wire rack or a paper-towel-lined plate. If making batches, keep the cooked patties warm in a 200°F (95°C) oven while you finish; serve promptly. For the best texture, check the center of a patty with an instant-read thermometer and cook the mixture to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers; falafel made from canned chickpeas has no raw meat or egg safety temperature requirement.
Tips
- Dry the chickpeas well. Canned chickpeas contain more moisture than the dried, soaked chickpeas traditionally used for falafel. Patting them dry and chilling the mixture compensate for some of that difference and help prevent fragile patties.
- Keep a coarse texture. A food processor makes quick work of the mixture, but long processing turns it pasty and can make the falafel heavy. Pulse in short bursts and stop when the pieces are small but still visible.
- Adjust the binder sparingly. Start with 2 tablespoons flour, then add the extra tablespoon only if a squeezed portion will not hold together. Too much flour can make the centers dense. Chickpea flour works as a gluten-free substitute; use the same amount and add it gradually.
- Use a steady frying temperature. Crowding the pan cools the oil, while oil that is too hot darkens the outside before the middle warms through. Fry in batches and let the oil return to a steady shimmer between them.
Serving Suggestions
Serve the falafel warm in pita or flatbread with chopped tomato, cucumber, lettuce, and pickled turnips. Add tahini sauce, hummus, or a spoonful of thick yogurt with lemon and garlic. They also work over a grain bowl with greens, sliced vegetables, and a lemony dressing. Offer extra lemon wedges and hot sauce at the table so each person can season their serving.
Variations
For a spicier batch, add 1/4 teaspoon cayenne or one finely chopped fresh green chile to the food processor. For a brighter herb flavor, replace some of the parsley with more cilantro or add 1 tablespoon chopped fresh dill. To make the recipe gluten-free, use chickpea flour in place of all-purpose flour, checking the texture before adding the full amount. You can also bake the patties: brush or spray them lightly with oil and bake on a lined sheet at 425°F (220°C) for about 20 to 25 minutes, turning once. Baked falafel will be drier and less crisp than fried falafel, so avoid overbaking.
Storage and Reheating
Cool cooked falafel and refrigerate it in a covered container within 2 hours. It keeps for 3 to 4 days in the refrigerator. Reheat in a 375°F (190°C) oven or air fryer for about 6 to 10 minutes, turning once, until hot and crisp; leftovers should reach 165°F (74°C). A microwave will warm them faster but softens the crust. Freeze cooled patties in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 15 to 20 minutes, checking that the centers are hot.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
Yes. Canned chickpeas make this version faster, but they are wetter and softer than the dried chickpeas traditionally soaked for falafel. Dry them thoroughly, pulse rather than puree, and chill the mixture before shaping so the patties are easier to handle.
Why are my falafel falling apart?
The mixture may be too wet, too coarsely chopped, or not chilled enough. Pat the chickpeas dry, add flour a teaspoon at a time if the mixture still will not hold, and chill it for the full 20 minutes. Make a small test patty before shaping the rest; if it breaks in the pan, mix in a little more flour.
Can I prepare the mixture ahead?
You can mix it up to 24 hours ahead and keep it covered in the refrigerator. Shape the patties shortly before cooking for the most reliable texture. If liquid separates while the mixture rests, stir it back in and add a small amount of flour only if needed.
Can I cook canned-chickpea falafel in an air fryer?
Yes. Brush or spray the patties with oil and air-fry in a single layer at 375°F (190°C) for about 12 to 16 minutes, turning halfway through. Air fryers vary, so start checking early; the patties should be browned outside and hot in the center.
Can I freeze uncooked falafel?
Yes. Arrange the shaped patties on a lined tray and freeze until firm, then transfer them to a sealed freezer-safe container for up to 2 months. Cook from frozen over slightly lower heat, allowing extra time, or thaw them overnight in the refrigerator. If they soften or release moisture, reshape gently before cooking.
Do I need a food processor?
No, though it makes chopping easier. Finely chop the herbs, onion, and garlic by hand, then mash the chickpeas with a fork or potato masher until broken down but still coarse. Mix in the other ingredients and check that a squeezed handful holds together before chilling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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