Traditional falafel relies on dried chickpeas soaked overnight, ground raw, and fried hot and fast. When time doesn’t allow for soaking, canned chickpeas can still deliver satisfying falafel if the recipe is adjusted for their higher moisture and softer structure.
While I prefer using dried chickpeas, this version compensates with careful drying, added binders, and a short resting time. The result is a falafel mixture that holds together well and cooks beautifully using either deep frying or pan frying, depending on your preference. While the texture differs slightly from classic street-style falafel, the flavor remains bold, herbaceous, and unmistakably falafel.
Ingredients
Method
Prepare the Falafel Mixture
- Drain the chickpeas and dry them thoroughly using paper towels or a clean kitchen towel. Excess moisture will prevent the falafel from holding together.
- Add the chickpeas, onion, garlic, and parsley to a food processor. Pulse until finely chopped but not pureed; the texture should resemble coarse, damp sand.
- Add the chickpea flour, cornstarch, baking powder, salt, cumin, coriander, black pepper, cayenne, and cardamom. Pulse briefly until just combined.
- If using, drizzle in the olive oil and pulse once or twice to incorporate.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the binders to hydrate.
Option 1: Frying in Oil (Classic Method)
- Heat 2–3 inches of oil in a deep pot or skillet to 350°F (175°C).
- Shape the falafel mixture into small balls or patties, about 1½ tablespoons each.
- Fry in batches, avoiding overcrowding, for 4–5 minutes, turning gently, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Option 2: Pan-Frying (Lighter Method)
- Shape the mixture into flat patties about 2½–3 inches wide and ½ inch thick.
- Heat a heavy skillet (cast iron or stainless steel preferred) over medium-medium high heat.
- Add enough oil to generously coat the pan (about 1/4 cup total).
- When the oil is hot and shimmering, place the patties in the pan, leaving space between them.
- Cook without moving for 3–4 minutes, until a deep golden crust forms.
- Flip carefully and cook the second side for 2–3 minutes, adding a bit more oil if needed.
- Transfer to a rack or paper towels and let rest briefly before serving.
Notes
- If the mixture feels too soft to shape, refrigerate it longer or mix in an additional tablespoon of chickpea flour.
- Pan-fried falafel are best shaped as thin patties rather than balls for better browning and structure.
- Serve with tahini sauce, yogurt sauce, fresh vegetables, or tucked into warm pita.