Falafel with Canned Chickpeas Recipe

Name: Falafel with Canned Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 (15 ounce) cans chickpeas, drained; 1.5 onions, chopped; 0.75 cup chopped fresh parsley; 3 cloves garlic, chopped; 2 eggs; 1 tablespoon ground cumin; 1.5 teaspoons ground coriander; 1.5 teaspoons salt; 1.5 teaspoons lemon juice; 1.5 teaspoons baking powder; 1 pinch ground black pepper, or to taste; 1 pinch cayenne pepper, or to taste; 1.5 cups bread crumbs; 1 tablespoon olive oil, or as needed

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings:

1 (15 ounce) cans chickpeas, drained
1 onions, chopped
cup chopped fresh parsley
3 cloves garlic, chopped
2 eggs
1 tablespoon ground cumin
1 teaspoons ground coriander
1 teaspoons salt
1 teaspoons lemon juice
1 teaspoons baking powder
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 cups bread crumbs
1 tablespoon olive oil, or as needed

Directions

Step 1: Gather all ingredients.

Step 2: Mash the chickpeas in a bowl using a masher.

Step 3: Combine the mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.

Step 4: In a separate bowl, mix the eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne.

Step 5: Add the chickpea mixture to the egg mixture and combine well.

Step 6: Slowly add the bread crumbs and mix with your hands until the mixture holds together when frying.

Step 7: Heat oil in a skillet over medium-high heat.

Step 8: Form the mixture into twelve 3-inch diameter patties.

Step 9: Fry the patties in the hot oil until browned, about 3 to 4 minutes per side.

Nutrition Facts (per serving)

Calories	134
Total Fat	3g
Saturated Fat	1g
Cholesterol	31mg
Sodium	571mg
Total Carbohydrate	22g
Dietary Fiber	3g
Total Sugars	2g
Protein	5g
Vitamin C	9mg
Calcium	94mg
Iron	2mg
Potassium	174mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Falafel with Canned Chickpeas Recipe

Falafel is one of the most beloved Middle Eastern dishes, known for its crispy exterior and deliciously spiced interior. Traditionally made with dried chickpeas or fava beans, this version uses canned chickpeas to save time while delivering authentic flavors. In this recipe, the chickpeas are blended with fresh herbs, onions, garlic, and a blend of spices, then fried into crispy patties. Its the perfect dish for a quick weeknight meal, a vegetarian dinner, or a fun appetizer!

History of Falafel

Falafel has a rich history dating back to ancient Egypt, where it is believed to have been made from fava beans rather than chickpeas. The dish was originally a staple for Coptic Christians, who ate it during Lent as a meat substitute. It spread across the Middle East, evolving to use chickpeas as the primary ingredient, and became particularly popular in Lebanon, Syria, and Palestine. In the modern era, falafel is widely enjoyed as a street food in many countries and is often served in pita bread with fresh vegetables and tahini sauce.

Regional Variations

While falafel is widely recognized throughout the Middle East, each region has its own unique take on the dish. In Egypt, falafel is traditionally made with fava beans, giving it a different texture and flavor. In contrast, in Levantine countries like Lebanon and Syria, chickpeas are more commonly used. Some regions also add unique spices or herbs, such as sumac or mint, to give the falafel a distinct taste. The use of canned chickpeas in this recipe is a modern shortcut, allowing for a quicker preparation while maintaining the essential flavors of the dish.

What Makes This Falafel Different?

Unlike traditional falafel recipes that require soaking dried chickpeas overnight, this recipe uses canned chickpeas, making the process much faster and more convenient. The canned chickpeas are mashed and combined with fresh herbs, onions, and spices, resulting in a quick and flavorful meal. Additionally, this recipe features a combination of cumin and coriander, which are staple spices in falafel, along with cayenne pepper for an extra kick. The texture of the patties is crispy on the outside while soft and flavorful on the inside, offering a perfect balance of crunch and tenderness.

Where Is Falafel Typically Served?

Falafel is often served in street food stalls, casual eateries, and restaurants across the Middle East and beyond. It is commonly enjoyed in pita bread or flatbread, accompanied by fresh vegetables like tomatoes, cucumbers, and lettuce, and drizzled with tahini or yogurt-based sauces. Falafel can also be served with a variety of sides such as hummus, pickles, or a fresh tabbouleh salad. It is a popular dish in Mediterranean and Middle Eastern restaurants worldwide, often enjoyed as a vegetarian option for lunch or dinner.

Fun Facts About Falafel

In Egypt, falafel is known as "ta'ameya" and is traditionally made with fava beans instead of chickpeas.
Falafel is not only a popular dish in the Middle East but also has a growing fan base in Western countries, particularly among vegetarians and vegans.
The name "falafel" is thought to come from the Arabic word "felafel," meaning "many small things," referring to the small, round shape of the fritters.
In some Middle Eastern countries, falafel is a common breakfast food, served with pickles and pita bread.
In Israel, falafel is considered the national street food and is typically served with a side of Israeli salad, tahini, and hot sauce.

Conclusion

This recipe for falafel with canned chickpeas offers a quick and simple way to enjoy this iconic Middle Eastern dish. With its crispy exterior and flavorful interior, it makes for a satisfying meal that can be enjoyed by everyone, whether as a snack, in a wrap, or alongside a variety of sides. With a little bit of history and a lot of flavor, falafel continues to be a beloved dish enjoyed worldwide.

FAQ about Falafel with Canned Chickpeas Recipe

Leftover falafel can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the falafel. To freeze, place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag or airtight container for up to 3 months.

Yes, you can make falafel in advance. Prepare the patties and store them in the refrigerator for up to 2 hours before frying, or freeze them for longer storage. If freezing, it’s best to fry them from frozen or thaw them first in the refrigerator.

Yes, you can bake the falafel instead of frying them. Preheat your oven to 375°F (190°C), place the falafel patties on a greased baking sheet, and bake for about 8-10 minutes on each side or until they are golden brown.

Falafel pairs well with a variety of accompaniments. Common options include pita bread, hummus, tahini, yogurt sauce, tabbouleh, pickled vegetables, or a simple salad. You can also serve them in wraps with fresh veggies like tomatoes, cucumbers, and lettuce.

Yes, you can use dried chickpeas, but they need to be soaked overnight and then cooked until tender before using them in the recipe. However, using canned chickpeas saves time and makes the recipe quicker.

Yes, the spice mix can be adjusted to suit your taste. If you prefer a milder falafel, you can reduce the amount of cumin or coriander, or omit the cayenne pepper for less heat. You can also experiment with other spices such as smoked paprika, turmeric, or garlic powder.

The falafel is fully cooked when it is golden brown on the outside and crispy. The inside should be firm and slightly tender. You can test by breaking one in half to check that it’s not soggy or undercooked.

Yes, you can make egg-free falafel. Simply substitute the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water, let it sit for a few minutes to thicken), or you can try using a mashed potato or chickpea flour as a binder.

For frying falafel, it’s best to use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil. Olive oil can also be used, but it has a lower smoke point, so it’s better for shallow frying or baking.

Yes, you can make gluten-free falafel by using gluten-free breadcrumbs or other alternatives like ground oats or chickpea flour. Make sure to check other ingredients to ensure they are gluten-free as well.

Comments

QuickGouda7110

10/06/2025 01:52:54 PM

The BEST recipe yet! I added a pinch of Smoke Paprika and used only half the salt. Brushed with olive oil and pit in Air Fryer at 375⁰ for 14 minutes. Perfect!

FancyMash8227

09/02/2023 02:19:33 PM

I love this! I doubled the recipe, used GF breadcrumbs and added fresh mint & dill I fried them in Avocado oil and served them with lettuce wraps, pickled red onions, chopped tomatoes, cucumbers, kalamata olives, feta cheese and tzatziki! Scrumptious!

Doris

02/20/2021 07:55:56 PM

I've made this recipe twice, following the recipe, but found the spices a bit overwhelming. Today I made some changes. I used all dry spices, 2 cans of chickpeas, which I let dry for a couple of hours and added smoked paprika and one lemon , put them in the fridge for 20 minutes before frying, my family loved them. Thank you, for a great recipe.

Lisbeth

11/06/2020 02:46:34 AM

I have made this twice and I appreciate having a recipe with canned chickpeas. I liked the spice mix. But they turned green the first time so I reduced parsley to about 1/4c. Also my onions were large so this was too onioney and watery, I’d say maybe 1 or 1.5 c onion was better. Also dried breadcrumbs were better than fresh.’Thanks for sharing!

Allrecipes Member

10/15/2021 06:10:17 PM

Delicious! I baked them in the oven instead of frying them, and they were so tasty!

enliten

11/12/2020 02:05:50 AM

Loved this! My oil wasn't hot enough at first, but even overcooked they were yummy. I think the breadcrumbs were a much better effect than adding flour as some recipes have. I didn't want to clean the food processor, so I finely minced or squashed everything by hand and loved the chunky texture. I made some into 1" balls. Hoping to freeze, if they last that long. Going to try baking some next.

CraftyFork4730

01/16/2024 11:47:22 AM

A great recipe. My wife is GF so I used corn flake crumbs. Worked a treat and going to do it many times again. Love the recipe.

kmmarykay

09/04/2024 01:11:34 AM

This is one of the best falafel recipes I’ve ever made. Everyone loved it! I used a large cookie scoop and fried 3 minutes on each side in olive oil.

Rosemary

04/05/2023 07:49:40 PM

I only used one can of chickpeas and one jumbo egg . The rest I followed but I went light on the breadcrumbs- maybe just one cup. They were totally awesome and really easy. It’s in our regular rotation now. Delicious! Next time I’ll use 2 cans because they freeze perfectly. I individually wrap in plastic and store in a freezer bag.

SpryLamb9962

12/27/2024 03:04:14 AM

These are excellent, tasty patties. I'd rate the recipe as mid-level difficultly. I used safflower oil to fry the patties which is a very high heat oil and is on the heathier side as oils go. My only change next time will be to reduce or eliminate the 1 1/2 tsp of added salt. I think my brand of breadcrumbs had plenty of salt included, so adding the extra made them taste too salty. Otherwise. flavorful, nice texture and very flexible in how to incorporate them into a meal. The patties can also be made in advance and refrigerated until time to cook.

BubblyWhisk7935

02/05/2025 04:48:57 PM

I baked mine after mashing it into patties, 375 Fahrenheit for 8-10 minutes on each side or til browned. delicious!

caroljo1015

05/30/2025 12:54:30 PM

I didn't have coriander, so I used fennel. Tasted great!

GreenApple2711

04/19/2025 07:13:32 PM

I misread the amount of chickpeas and only used one can instead of 1 1/2, and these still came out deliciously perfect! I used 1 cup of whole wheat bread crumbs and 1/2 cup of panko because it’s what I had on hand. I wouldn’t change a thing on the spices and herbs. My 11 year old who is anti most vegetables couldn’t get enough! That is a great win for this recipe.

EdgyHerb9750

03/17/2025 03:44:37 AM

I doubled the recipe because I had 3 cans of chickpeas and didn't want to waste them. I made mine in the Cuisinart, instead of the blender, and it worked fantastically! These are sooo delicious i wrote it on a recipe card so I wouldn't lose it! Definitely going with this recipe from now on!

UniqueAhi2778

02/17/2025 09:36:02 PM

This was easy and delicious! I realize that eggs are not essential in a typical falafel recipe, but I think it is helpful if you want to use the canned chickpeas and save yourself a lot of time here. And so tasty.

BubblyWhisk7935

02/05/2025 04:48:57 PM

I baked mine after mashing it into patties, 375 Fahrenheit for 8-10 minutes on each side or til browned. delicious!

Frank Williams

02/01/2025 01:20:54 AM

Made it on a whim — nailed it perfectly.

BriskCod3886

01/27/2025 02:01:31 PM

Make sure you try this....it's great!

Joseph

01/02/2025 05:34:00 PM

Well worth the effort...

SANDRA WARD

09/08/2024 11:40:28 AM

Easy recipe with good flavour. I served mine shaped as a burger and topped with grilled halumi a in a burger bun with salad. Easy to convert to gluten free.

Cook Time: 15 minutes

Falafel with Canned Chickpeas Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History of Falafel

Regional Variations

What Makes This Falafel Different?

Where Is Falafel Typically Served?

Fun Facts About Falafel

Conclusion

FAQ about Falafel with Canned Chickpeas Recipe