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.
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Lemon-Tarragon Shrimp Scampi with Orzo
This recipe came from the April 2025 issue of Food and Wine, a particularly good issue for fast weeknight meals. We’ve made this one so many times now!