Falafel with Canned Chickpeas Recipe

Chickpeas: These are the base of the falafel, providing a hearty and nutritious foundation.

Onion: Adds a slight sweetness and depth of flavor to the mixture.

Garlic: Provides a pungent, aromatic quality that enhances the overall taste.

Parsley: Fresh parsley adds a bright, herbaceous note to the falafel.

Ground cumin: This spice gives the falafel its distinctive warm and earthy flavor.

Ground coriander: Adds a citrusy, slightly sweet flavor that complements the cumin.

Salt: Enhances all the other flavors in the falafel.

Ground black pepper: Adds a subtle heat and complexity.

Baking powder: Helps to make the falafel light and fluffy.

All-purpose flour: Binds the ingredients together, ensuring the falafel holds its shape.

Vegetable oil: Used for frying, it gives the falafel a crispy exterior.

When forming the falafel mixture into patties or balls, wet your hands slightly to prevent the mixture from sticking to your fingers. This will help you shape the falafel more easily and achieve a uniform size, ensuring even cooking.

• canned chickpeas - Substitute with dried chickpeas: Soak and cook dried chickpeas for a fresher taste and better texture.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon garlic powder for each clove of garlic for convenience.

• chopped fresh parsley - Substitute with cilantro: Cilantro offers a different but equally fresh and vibrant flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds provide a similar earthy and slightly sweet flavor.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and slightly licorice-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar as a leavening agent.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour enhances the chickpea flavor and keeps the recipe gluten-free.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and is a healthier option for frying.

• Allow the falafel to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.
• For short-term storage, place the cooled falafel in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 4 days.
• To freeze, arrange the cooled falafel in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the falafel are frozen solid.
• Once frozen, transfer the falafel to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen falafel on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the falafel in a skillet. Heat a small amount of vegetable oil over medium heat. Cook the frozen falafel for about 3-4 minutes per side, or until heated through and crispy.
• For a quicker option, use a microwave. Place the falafel on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may result in a softer texture.
• Serve the reheated falafel with your favorite dips and sauces, such as tahini, hummus, or tzatziki. Enjoy with a side of fresh vegetables or in a pita bread for a delicious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover falafel on a baking sheet lined with parchment paper. Lightly brush or spray them with a bit of vegetable oil to help them crisp up. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the falafel in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and have a nice crispy exterior.

• Microwave Method: Place the falafel on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not keep the falafel as crispy as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the falafel in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the falafel on the toaster oven tray and heat for about 10 minutes, flipping halfway through, until they are warmed through and crispy on the outside.

• Food processor: used to combine and pulse the chickpeas, onion, garlic, parsley, and spices into a coarse mixture that holds together.

• Mixing bowl: used to transfer the processed mixture and stir in the flour to form the falafel batter.

• Frying pan: used to heat the oil and fry the falafel patties until they are golden brown on both sides.

• Spatula: used to flip the falafel patties in the frying pan to ensure even cooking on both sides.

• Paper towels: used to drain the excess oil from the fried falafel patties.

• Measuring cups: used to measure the chopped onion, fresh parsley, and flour accurately.

• Measuring spoons: used to measure the ground cumin, ground coriander, salt, pepper, and baking powder accurately.

• Knife: used to chop the onion and parsley.

• Cutting board: used as a surface to chop the onion and parsley.

• Garlic press: used to mince the garlic cloves efficiently.

Use canned chickpeas: Save time by using canned chickpeas instead of soaking and cooking dried ones.

Pre-chop ingredients: Chop the onion, garlic, and parsley in advance to streamline the process.

Food processor efficiency: Use a food processor to quickly combine all ingredients, ensuring a consistent texture.

Batch frying: Fry multiple falafel patties at once to reduce overall cooking time.

Prep ahead: Form the falafel mixture into patties or balls and refrigerate them until ready to fry.