How to Make Falafel with Canned Chickpeas
How to make falafel with canned chickpeas is easier than most people expect — and the result is golden, crispy patties packed with fresh herbs and warm spice. This recipe skips the overnight soak and gets dinner on the table fast.
It’s a great option for busy weeknights when you want something satisfying and plant-forward without a lot of fuss. The key is knowing how to handle the canned chickpeas so your falafel holds together and crisps up beautifully.
Table of Contents
Why You’ll Love This Falafel with Canned Chickpeas
- Uses pantry-staple canned chickpeas — no soaking, no planning ahead
- Fresh parsley and cilantro give every bite real herby brightness
- Crispy outside, tender inside with a satisfying golden crust
- Ready in well under an hour start to finish
- Naturally plant-based and easy to serve in wraps, bowls, or on their own
How to Make Falafel with Canned Chickpeas
Equipment
- Food processor
- Measuring cups and spoons
- Knife
- Cutting board
- Large skillet
- Spatula or tongs
- Paper towel-lined plate
Ingredients
Base
- 1 15-ounce can chickpeas drained, rinsed, and patted dry
Fresh Herbs
- ½ cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped
Aromatics
- ⅓ cup onion finely chopped
- 3 cloves garlic minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon fine sea salt
- 1 pinch ground black pepper
- 1 pinch cayenne pepper optional
Binder
- ⅓ cup all-purpose flour plus more as needed, 1 tablespoon at a time
Frying
- as needed neutral oil such as vegetable, canola, or sunflower oil
Instructions
- Drain and rinse the canned chickpeas thoroughly. Pat them very dry with paper towels to remove excess moisture.
- Add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and cayenne, if using, to a food processor. Pulse until well combined but still coarse and slightly chunky; do not blend into a smooth paste.
- Sprinkle the flour over the mixture and pulse a few more times, just until it holds together when pressed between your fingers. If it remains crumbly, add more flour 1 tablespoon at a time and pulse again.
- Shape the mixture into small patties using about 2 tablespoons for each one. Gently flatten them slightly for even cooking.
- Heat a layer of neutral oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the falafel in batches without overcrowding the pan.
- Fry the patties for about 3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain, then repeat with the remaining falafel.
- Serve warm in pita with vegetables and tahini sauce, over a grain bowl, or alongside hummus and salad.
Notes
What Ingredients Do You Need for Falafel with Canned Chickpeas?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Base | Canned chickpeas, drained and rinsed | 1 can (15 oz) | Main body of the falafel |
| Fresh Herbs | Fresh parsley, finely chopped | 1/2 cup | Adds bright, grassy flavor |
| Fresh Herbs | Fresh cilantro, finely chopped | 1/2 cup | Adds citrusy, aromatic depth |
| Aromatics | Onion, finely chopped | 1/3 cup | Savory base flavor |
| Aromatics | Garlic, minced | 3 cloves | Adds warmth and pungency |
| Spices | Ground cumin | 1 teaspoon | Earthy, smoky backbone |
| Spices | Ground coriander | 1 teaspoon | Floral, citrus-forward spice |
| Spices | Fine sea salt | 1/2 teaspoon | Seasons throughout |
| Spices | Ground black pepper | 1 pinch | Mild heat |
| Spices | Cayenne pepper (optional) | 1 pinch | Adds extra kick if desired |
| Binder | All-purpose flour | 1/3 cup | Holds the patties together |
| Frying | Oil for frying | As needed | Creates the crispy exterior |
The fresh herbs are what make this recipe worth making. A full half-cup each of parsley and cilantro sounds like a lot, but they’re what give falafel its characteristic green color and lively flavor.
The flour is your binder here. Since canned chickpeas have more moisture than dried-and-soaked ones, the flour is essential for getting patties that hold their shape in the pan.
How to Make Falafel with Canned Chickpeas Step by Step
- In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and optional cayenne. Pulse until the mixture is well combined but still has a slightly coarse texture.
- Sprinkle the flour over the chickpea mixture and pulse a few more times until the mixture can hold together when pressed.
- Shape the mixture into small patties, about 2 tablespoons each, and lightly press to flatten.
- Heat oil in a pan over medium-high heat. Fry the falafel patties in batches until golden and crispy, about 3 minutes per side. Drain on paper towels.
Pro Tip: Test the mixture before shaping all the patties — press a small amount between your fingers. If it crumbles, pulse in a bit more flour, one tablespoon at a time.
Expert Tips and Troubleshooting for Falafel with Canned Chickpeas
Pro Tips for Success
Drain and rinse the canned chickpeas well, then pat them dry with a paper towel before adding them to the food processor. Extra moisture is the main reason falafel falls apart.
Pulse, don’t blend. You want a coarse, slightly chunky texture — not hummus. If the mixture is too smooth, the patties will be dense rather than light and tender inside.
Use fresh herbs, not dried. Dried parsley and dried cilantro won’t give you the same flavor or the green color that makes falafel look and taste the way it should.
Medium-high heat is the sweet spot. Too low and the falafel absorbs oil and goes soft; too high and the outside burns before the inside is cooked through.
If you’re not ready to fry right away, refrigerate the shaped patties for up to 30 minutes. This also helps them hold together better when they hit the oil.
Troubleshooting Common Problems
Problem: The falafel patties fall apart in the pan.
Solution: The mixture is likely too wet. Add flour one tablespoon at a time and pulse until the mixture holds together when pressed. Chilling the shaped patties for 20–30 minutes before frying also helps.
Problem: The falafel is not getting crispy.
Solution: The oil may not be hot enough, or the pan is overcrowded. Heat the oil over medium-high before adding patties, and fry in batches with space between each one.
Problem: The falafel tastes bland.
Solution: Taste the mixture before shaping. If the spices feel flat, add a small pinch more cumin, coriander, or salt and pulse again.
How to Store and Reheat Falafel with Canned Chickpeas
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3–4 days | Store in an airtight container once completely cooled |
| Freezer (uncooked patties) | Up to 1 month | Freeze on a baking sheet, then transfer to a freezer bag |
To reheat cooked falafel and bring back some of that crunch, use a skillet over medium heat with a small amount of oil for a few minutes per side. An air fryer or oven at 375°F also works well.
Avoid the microwave for reheating if you can — it makes falafel soft and a little gummy. Leftover falafel is great crumbled over salads, tucked into grain bowls, or served alongside a bowl of homemade hummus made with dried chickpeas.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but the method changes significantly. Dried chickpeas must be soaked overnight and used raw (not cooked) for traditional falafel. This recipe is written specifically for canned chickpeas, which are pre-cooked and require the flour binder to compensate for extra moisture.
Can I make the falafel mixture ahead of time?
Yes. You can prepare the mixture and keep it covered in the refrigerator for up to 24 hours before shaping and frying. In fact, chilling the mixture can make it easier to handle.
What oil should I use for frying falafel?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These hold up well at medium-high frying temperatures without burning or adding off-flavors.
Can I bake the falafel instead of frying?
The recipe as written calls for pan-frying to achieve the crispy exterior. Baking is a different method and will produce a different texture, so results may vary if you choose that route.
What can I serve with falafel?
Falafel is great in pita with fresh vegetables and tahini sauce, over rice or grain bowls, or as an appetizer alongside hummus and salad. It also pairs well with a hearty dish like this sweet potato black bean chili for a fully plant-based meal.
Give This Recipe a Try
Now that you know how to make falafel with canned chickpeas, the hardest part is deciding what to serve them with. These crispy patties are endlessly flexible and genuinely satisfying.
If you try the recipe, leave a comment below and let me know how it went. A quick rating helps other readers find it too.
Save this recipe to your Pinterest boards so you can come back to it anytime. And if you’re on a chickpea kick, check out these marry me chickpeas with coconut milk for another easy, flavor-forward way to use a can from your pantry.
📌 Save for later: How to Make Falafel with Canned Chickpeas — crispy golden patties loaded with fresh herbs and warm spice. A fast, satisfying plant-based recipe. Pin it now!
