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Packed with flavour, these homemade falafel patties are easy enough to make using canned chickpeas and require absolutely no special equipment such as a food processor.
They make a great vegetarian meal option for supper, or rolled up into a healthy falafel wrap for lunch!
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Canned Chickpeas Vs Dried
Falafel is the definition of Middle Eastern fast-food. Traditionally originating around Egypt and the Levant, I am always surprised at how ‘difficult’ or ‘intimidating’ everyone thinks falafel is to make for something that is considered to be ‘street-food’.
One of my biggest gripes when it comes to making homemade falafel has always been, not having a food processor (which most recipes online require), as well as not having dried chickpeas available all the time. So I never really made my own falafel at home and always purchased a box mix.
I hate buying a pre-made mix though (extra waste, it’s processed etc…), so I finally buckled down and made my own falafel at home. In order to make the best-canned chickpea falafel though, I wanted to know why everyone says not to use canned chickpeas in their recipes!
Turns out it’s a moisture thing. Canned chickpeas are pre-cooked and stored in a water-based liquid. This naturally saturates the chickpeas with plenty of moisture, causing them to break apart when deep-fried, or have a mushy texture.
Traditionally chickpeas or fava beans were soaked overnight, and then ground, before being used to make falafel. This results in a much fluffier and drier texture then if you were to use canned chickpeas.
In order to get around this moisture problem, I tweaked the recipe a little to get around that problem, but if you’ve had traditional falafel, you’ll find this recipe to have a much creamier texture.
Homemade Falafel Using Canned Chickpeas
As I already mentioned above, this homemade falafel recipe requires no food processor, grinder, or deep fryer. All you need is a bowl and your hands! (Though a mortar and pestle will make it a little easier).
You’ll need:
- 1 540ml (19 oz) can of chickpeas
- 3 cloves of garlic
- 1/4 red onion minced
- 1 1/2 tsp cumin
- 2 tbsp chopped fresh parsley
- 3 tbsp AP flour + 1/4 cup flour
- Salt and pepper to taste
Instructions
1. Begin by opening the canned chickpeas, draining, and then rinsing them really well. Dry the chickpeas with a clean linen cloth, and at the same time gently rub the chickpeas to remove the skins. Pick out as many skins as possible.
2. Using a pestle, (or the empty washed chickpea can), crush the chickpeas until they are crumbly in texture.
3. Add the minced garlic, chopped red onion, parsley, cumin, salt, pepper, and 3 tbsp flour to the mixture, and mix together with a spoon. Avoid over-mixing to prevent the mixture from becoming to paste-like.
4. Form the falafel mixture into little balls and then flatten them to make little patties. Refrigerate the patties for 30 minutes to help them firm up.
5. To cook the falafel patties, heat a frying pan with some oil over medium heat. Dip the individual falafel patties in the 1/4 cup of flour to coat them, and then place them in the hot oil. Fry for 3-4 minutes on either side ot until dark golden brown.
6. Serve the falafel patties right away, or keep them warm in a pre-heated oven. The falafel patties once cooked can also be cooled down, and then eaten at a later date, either cold in a falafel wrap, or reheated in the oven for a quick supper.
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Homemade Falafel Patties (Using Canned Chickpeas)
Ingredients
- 1 540 ml Can of chickpeas 19 ounces
- 3 whole cloves garlic minced
- 1/4 medium red onion minced
- 2 tsp cumin
- 2 tbsp chopped fresh parsley
- 3 tbsp AP flour
- 1 tsp Salt
- Pepper to taste
- 1/4 cup Ap Flour
Instructions
- Begin by opening the canned chickpeas, draining, and then rinsing them really well. Dry the chickpeas with a clean linen cloth, and at the same time gently rub the chickpeas to remove the skins. Pick out as many skins as possible.
- Using a pestle, (or the empty washed chickpea can), crush the chickpeas until they are crumbly in texture.
- Add the minced garlic, chopped red onion, parsley, cumin, salt, pepper, and 3 tbsp flour to the mixture, and mix together with a spoon. Avoid over-mixing to prevent the mixture from becoming to paste-like.
- Form the falafel mixture into little balls and then flatten them to make little patties. Refrigerate the patties for 30 minutes to help them firm up.
- To cook the falafel patties, heat a frying pan with some oil over medium heat. Dip the individual falafel patties in the 1/4 cup of flour to coat them, and then place them in the hot oil. Fry for 3-4 minutes on either side ot until dark golden brown.
- Serve the falafel patties right away, or keep them warm in a pre-heated oven. The falafel patties once cooked can also be cooled down, and then eaten at a later date, either cold in a falafel wrap, or reheated in the oven for a quick supper.
