Falafel Recipe Canned Chickpeas

I’ve found that one of the biggest challenges for weeknight cooking is finding meals that feel special without requiring hours of prep.

Authentic falafel often requires soaking dried chickpeas overnight, which makes it feel like a weekend project. This easy falafel recipe using canned chickpeas changes everything, eliminating hours of prep time. In less than 30 minutes, you can have crispy, homemade falafel with a vibrant harissa flavor, perfect for a fast family dinner.

The secret is a quick pulse in the food processor and a simple pan-fry to deliver that authentic crunch without the fuss. We pair it with a cooling mint yogurt drizzle to balance the spicy kick from the harissa for a complete meal.

Ingredients

• 400g (15-ounce) Can Chickpeas: The core ingredient for this quick method. Be sure to drain and thoroughly pat them dry to prevent a mushy texture.
• Fresh Herbs (Parsley and Cilantro): This recipe uses 60g (1/2 cup) each of roughly chopped parsley and cilantro. Using fresh herbs is essential for bright, authentic flavor; do not use dried herbs here.
• Harissa Paste: 15g (1 tablespoon). A key flavor element that provides a rich, complex heat. Start with 1 tablespoon for a moderate spice level, adjusting based on preference and the specific brand’s heat level.
• Aromatic Foundation: 60g (1/2 cup) roughly chopped white onion and 2 cloves minced garlic. The onion adds moisture and flavor, while the garlic provides sharpness to cut through the richness.
• Binder and Leavening Agents: 30g (1/4 cup) all-purpose flour and 2g (1/2 teaspoon) baking powder. The flour helps hold the falafel together since canned chickpeas have more moisture than soaked dried ones, and the baking powder keeps them light and airy.
• Spices and Seasoning: 5g (1 teaspoon) ground cumin, 5g (1 teaspoon) ground coriander, 2g (1/2 teaspoon) fine sea salt, and 1g (1/4 teaspoon) black pepper. These spices are classic complements to harissa, adding depth without overpowering the dish.
• For Pan-Frying: 250ml (1 cup) vegetable oil, or other neutral-flavored oil like canola or sunflower oil. Use enough oil to coat the bottom of the pan thoroughly for consistent frying.
• For the Mint Yogurt Drizzle: 180g (3/4 cup) plain Greek yogurt (full-fat for richness; you can use sour cream or non-dairy yogurt if that’s what’s in the fridge), 15g (1/4 cup) finely chopped fresh mint leaves, 15ml (1 tablespoon) fresh lemon juice, 1 clove very finely minced garlic, and 1g (1/4 teaspoon) fine sea salt.

Instructions

1. Prepare the Falafel Mixture: Thoroughly drain and rinse the canned chickpeas, then pat them completely dry with a clean kitchen towel or paper towels. Add the dried chickpeas, chopped parsley, cilantro, onion, garlic, harissa paste, cumin, coriander, baking powder, salt, and black pepper to a food processor. Pulse the mixture until it is well combined and holds its shape when squeezed; avoid over-processing into a smooth paste.
2. Form the Falafel Patties: Transfer the falafel mixture to a large bowl, then add the all-purpose flour and mix until just combined (do not overwork the mixture). Form the mixture into approximately 12-14 small patties (about 4 cm / 1.5 inches in diameter and 1.5 cm / 0.6 inches thick). Place the formed patties on a parchment paper-lined plate or baking sheet to set while you prepare the drizzle and heat the oil. If the falafel mixture feels too wet and sticky after adding the flour, let it rest in the refrigerator for 15 minutes to firm up before shaping.
3. Make the Mint Yogurt Drizzle: In a separate small bowl, combine the Greek yogurt, finely chopped fresh mint, fresh lemon juice, finely minced garlic, and 1/4 teaspoon fine sea salt. Whisk all ingredients together until smooth and creamy. Cover the drizzle mixture and refrigerate it until you are ready to serve the hot falafel.
4. Pan-Fry the Falafel: Heat 1 cup of vegetable oil in a large skillet or cast-iron pan over medium-high heat until the oil reaches approximately 175°C (350°F). Carefully place 4-5 falafel patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until the patties are deeply golden brown and crispy on the outside (the harissa will give them a lovely reddish-orange hue).
5. Drain and Serve: Using a slotted spoon, transfer the fried falafel to a plate lined with paper towels to drain excess oil. Immediately sprinkle a pinch of extra fine sea salt over the hot falafel to enhance the flavor and crispness. Arrange the hot falafel on a platter and serve with a generous amount of the cool Mint Yogurt Drizzle.

What to Serve with Harissa Falafel for a Family Meal

Falafel is incredibly versatile. The spicy harissa kick pairs well with cool, refreshing elements. Here are a few ways to turn this quick falafel recipe into a complete family dinner or high-protein snack.

• Pita Wraps: The classic choice. Serve with warm pita bread, lettuce, sliced tomatoes, and onions. Don’t forget the mint yogurt drizzle.
• Grain Bowls: For a modern, wholesome option. Arrange falafel over quinoa, rice, or couscous, adding roasted vegetables and fresh greens. A great meal prep idea.
• Salad Topping: Crumble or slice the falafel over a vibrant salad with cucumbers, bell peppers, and a lemon vinaigrette for a satisfying, meatless protein.
• Classic Mezze Spread: Serve alongside hummus, baba ghanoush, olives, and extra pita wedges for dipping. This makes for a fun, interactive family meal.

Pro Tips for Crispy Falafel from Canned Chickpeas

The key to a successful falafel recipe using canned chickpeas is controlling moisture. This prevents a mushy result and ensures a crispy crust, making this easy falafel recipe much more reliable for family dinner.

• Pat Them Dry, Dry, Dry: The most common mistake when using canned chickpeas is high moisture content, which results in mushy falafel that falls apart. After rinsing, spread the chickpeas on a towel and pat them firmly to remove as much surface moisture as possible before processing.
• Don’t Over-Process: For the best texture, pulse the ingredients in the food processor until they are crumbly and just hold together, not until they form a smooth paste. A slightly coarser texture allows for more surface area to crisp up during frying.
• Temperature Control: Maintain a consistent oil temperature of 350°F (175°C) to ensure the falafel cooks through without burning the exterior. If the oil is too cool, the falafel will absorb too much oil and become greasy; if it’s too hot, the exterior will burn before the interior warms up.
• Use a Binder (Flour): Canned chickpeas have a higher moisture content than dried, soaked chickpeas, which is why we add flour as a binding agent. If the mixture still feels too wet after adding the flour, you can add a small amount more, 1 tablespoon at a time, until it holds its shape.

FAQs: Troubleshooting and Substitutions

Q: Can I bake or air fry this falafel recipe with canned chickpeas?

A: Yes, for a healthier alternative. To bake: Preheat oven to 375°F (190°C), brush falafel patties lightly with oil, and bake for 20-25 minutes, flipping halfway through. To air fry: Preheat air fryer to 400°F (200°C), cook for 12-15 minutes, flipping once, until golden brown.

Q: How can I make these falafel less spicy?

A: The harissa paste provides the heat. To reduce spiciness, use less harissa paste (start with 1 teaspoon instead of 1 tablespoon), or substitute it with tomato paste, adding a pinch of smoked paprika for flavor instead.

Q: Why did my falafel fall apart in the oil?

A: This usually means the mixture was too wet or the patties weren’t formed tightly enough. Ensure you patted the chickpeas completely dry and didn’t skip the flour binder. The falafel recipe relies on this careful balance for success.

Q: Can I make the mixture ahead of time?

A: Yes, you can prepare the falafel mixture up to 24 hours in advance. I find that chilling the formed patties for at least 15 minutes makes them much easier to fry without crumbling. Store them in an airtight container in the refrigerator before frying.

Q: What if I don’t like cilantro?

A: The recipe can be made using only parsley. Use 1 cup (2x the amount) of fresh parsley in place of the mixed cilantro and parsley for a delicious, fresh flavor profile.

Q: How long do leftovers last?

A: Store cooked falafel in an airtight container in the refrigerator for 3-4 days. Reheat in an air fryer for 3-5 minutes at 350°F (175°C) to restore crispness, or in a toaster oven for quick meals.

Conclusion

This quick falafel recipe using canned chickpeas proves that homemade doesn’t have to mean time-consuming for family dinners. Save this easy, high-protein recipe on Pinterest for quick future meal planning.

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