How to make falafel using canned chickpeas?

Introduction: What is falafel and why use canned chickpeas?

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans that are formed into balls and fried. It is a vegan and gluten-free option that is high in protein, fiber, and nutrients. Falafel is often served in a pita bread with salad, hummus, and tahini sauce.

Using canned chickpeas to make falafel is a convenient and time-saving option. Canned chickpeas are already cooked and soft, which makes them easier to blend and form into balls. They are also readily available in most grocery stores and have a long shelf life. Using canned chickpeas is a great way to make falafel quickly and easily without sacrificing flavor or nutrition.

Step 1: Gather all necessary equipment and ingredients

Before you start making falafel, you will need to gather all the necessary equipment and ingredients. You will need a food processor, a frying pan, and a slotted spoon. The ingredients you will need are as follows:

  • 1 can of chickpeas, drained and rinsed
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup of fresh parsley, chopped
  • 1/4 cup of fresh cilantro, chopped
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1 tablespoon of all-purpose flour
  • 1 tablespoon of baking powder

Make sure all the ingredients are fresh and of good quality.

Step 2: Drain and rinse the canned chickpeas

Open the can of chickpeas and drain the liquid. Rinse the chickpeas under cold water to remove any excess salt and starch. Pat the chickpeas dry with a paper towel.

Step 3: Add chickpeas to a food processor

Add the chickpeas, chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, salt, black pepper, cayenne pepper, all-purpose flour, and baking powder to a food processor.

Step 4: Add spices and herbs to the food processor

Add the spices and herbs to the food processor with the chickpeas. The combination of herbs and spices will give the falafel its distinctive flavor. Pulse the mixture until it is well combined, but still coarse.

Step 5: Pulse the mixture until it becomes a coarse paste

Pulse the mixture until it becomes a coarse paste. Be careful not to over-process the mixture, as it will become too fine and difficult to shape.

Step 6: Form the mixture into balls or patties

Using your hands, form the mixture into small balls or patties. The size of the falafel will depend on your personal preference.

Step 7: Heat oil in a frying pan

Heat a few tablespoons of oil in a frying pan over medium heat. The oil should be hot enough to fry the falafel, but not smoking.

Step 8: Fry the falafel until golden brown

Carefully place the falafel balls or patties in the hot oil. Fry them until they are golden brown on all sides, turning them occasionally. This should take about 3-5 minutes.

Step 9: Drain excess oil from the falafel

Using a slotted spoon, remove the falafel from the oil and place them on a paper towel to drain any excess oil.

Step 10: Serve hot with accompaniments

Serve the falafel hot with pita bread, salad, hummus, and tahini sauce. You can also serve them with pickles, olives, or hot sauce.

Conclusion: Enjoy your delicious homemade falafel!

Making falafel with canned chickpeas is a simple and easy way to enjoy this delicious Middle Eastern dish. With the right ingredients and equipment, you can make falafel that is crispy on the outside and soft on the inside. Serve them with your favorite accompaniments and enjoy a healthy and flavorful meal.

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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