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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.
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


  • 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


  • 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.
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