Can I use canned chickpeas for falafel?

Using dried chickpeas results in light, fluffy falafel. Canned chickpeas are too soft, so the falafel would turn out mushy or too dense.

What should I do if my falafel dough it too wet/falling apart?

Firstly, falafel dough should be a little crumbly - but it should still hold together. If it’s falling apart, stir in extra chickpea flour, starting with a tablespoon at a time.

Can I pan fry falafel patties?

Yes! If you don’t feel like heating the oven, fry the patties in a generously oiled non-stick skillet over medium heat.

Crispy Baked Falafel Patties - The New Baguette

Description

These baked falafel patties are great in pita sandwiches, on salads, and as part of a mezze platter.

Ingredients

Scale

1 cup dried chickpeas, soaked for 8 to 24 hours
3 medium garlic cloves, peeled
1 ½ packed cups parsley or cilantro, or a mix of both* (see note below)
1 small white or red onion, cut into 1-inch chunks
1/4 cup chickpea flour
2 teaspoons baking powder
1 teaspoon ground coriander*
1 teaspoon ground cumin
3/4 teaspoon fine sea salt
Freshly ground black pepper
About 3 tablespoons neutral cooking oil, like avocado, refined coconut, or organic canola, for baking

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Instructions

Drain the chickpeas in a colander and shake really well to get rid of as much water as possible.
In a food processor with the blade attachment, combine the chickpeas, garlic, herbs, and onion. Puree until everything is broken down into a chunky paste, stopping to scrape down the sides as needed.
Transfer to a large bowl, and sprinkle in the chickpea flour, baking powder, coriander, cumin, salt, and lots of pepper. Toss to combine. Place the bowl in the fridge and chill for 30 minutes.
Meanwhile, preheat the oven to 450ºF.
When ready to bake, pour enough oil in a rimmed baking sheet to generously coat the bottom. Using your hands, form dough into 12-14 patties, 2-3 inches in diameter, and arrange in the baking sheet in a single layer, spacing at least an inch apart. (If the dough isn’t holding together well, mix a bit more chickpea flour into the dough a tablespoon at a time. I usually add 1-2 tablespoons at this point).
Bake until the falafel are golden brown on the bottom, about 15 minutes. Flip gently with a metal spatula, and bake for about 10 minutes more. (If the falafel are sticking/not flipping well, return to the oven for a few minutes before attempting to flip again; they will release after they’ve formed a nice crust.)

Notes

No need to pick off each leaf – feel free to use some of the tender stems, too. (Do not substitute with dried herbs.)
If you don’t have coriander, substitute with extra cumin.

Nutrition

Serving Size: 2 patties
Calories: 210
Fat: 7 g
Carbohydrates: 22 g
Fiber: 6.2 g
Protein: 7.4 g