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    Home » Food » Meal Ideas: From The Land

    Homemade Falafel Patties (Using Canned Chickpeas)

    Published on July 26, 2019 ᛫ Updated on July 26, 2019 by Chef Markus Mueller

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    homemade falafel patties (made using canned chickpeas), on a white plate surrounded by various garnishes

    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.

    Jump to Recipe

    They make a great vegetarian meal option for supper, or rolled up into a healthy falafel wrap for lunch!

    freshly made falafel wrap cut and stacked on a white plate

    This post contains affiliate links for which we may be compensated if a purchase is made through the links provided. For more information please read our affiliate disclosure.

    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!

    canned chickpeas draining over a metal bowl

    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
    • ¼ red onion minced
    • 1 ½ teaspoon cumin
    • 2 tablespoon chopped fresh parsley
    • 3 tablespoon AP flour + ¼ 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.

    • canned chickpeas crushed in a bowl with a pestle

    3. Add the minced garlic, chopped red onion, parsley, cumin, salt, pepper, and 3 tablespoon 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 ¼ 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.

    Related:  Rice Paper Rolls (Vietnamese Spring Rolls)

    Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

    homemade falafel patties on a white plate surrounded by garnishes

    Homemade Falafel Patties (Using Canned Chickpeas)

    Chef Markus Mueller
    A simple recipe packed with flavour, these homemade falafels require no special appliances. A great plant-based recipe for meal prepping a healthy lunch.
    No ratings yet
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Entree
    Cuisine Middle Eastern
    Servings 12 falafel patties
    Calories 865.1 kcal

    Ingredients
      

    • 1 540 ml Can of chickpeas 19 ounces
    • 3 whole cloves garlic minced
    • ¼ medium red onion minced
    • 2 teaspoon cumin
    • 2 tablespoon chopped fresh parsley
    • 3 tablespoon AP flour
    • 1 teaspoon Salt
    • Pepper to taste
    • ¼ 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 tablespoon 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 ¼ 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.

    Nutrition

    Calories: 865.1kcal

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Keyword Making Falafel without a food processor,, why are you supposed to use dry chickpeas to make falafel
    Tried this recipe?Let us know how it was!

    « 22 Plant Based Dinner Recipes
    Homemade Falafel Wraps with Tomato, Tzatziki, and Cucumber »
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    Reader Interactions

    Comments

    1. Pip Strachan

      May 13, 2020 at 1:06 pm

      Lovely recipe thanks Markus! Making it to tonight, fun stuff.
      Love the name of your site...happy cooking,
      Pip
      Tatamagouche, Nova Scotia???

      Reply
      • Chef Markus Mueller

        May 13, 2020 at 6:31 pm

        Hey! Thanks for commenting! Glad you love the site. We'd love to see pictures of your end product! Tag us on social media if you like! @earthfoodandfire

        Reply

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