falafel

Falafel made with canned chickpeas. Crispy on the outside, soft inside. Ready in 35 minutes with pantry spices and fresh herbs. No special tools needed.

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Total Time 36

Servings: 4 servings

Course: Lunch or Dinner

Cuisine: Middle Eastern

Calories: 290

Ingredients Method Notes

Ingredients

Falafel

2 xícara canned chickpeas drained and rinsed
0.5 xícara fresh parsley packed
0.5 xícara fresh cilantro packed
0.25 xícara onion roughly chopped
2 dente garlic
4 colher de sopa flour or chickpea flour
1 colher de chá ground cumin
0.5 colher de chá ground coriander
1 colher de chá baking powder
0.75 colher de chá salt
0.25 colher de chá black pepper
3 colher de sopa olive oil or neutral oil for frying

Method

Drain and rinse the chickpeas really well. I dry them with a clean kitchen towel — too much moisture makes the mix mushy.
Add chickpeas, parsley, cilantro, onion, and garlic to a food processor. Pulse until everything is chopped but not pasty. Scrape the sides halfway through.
Add flour, cumin, coriander, baking powder, salt, and pepper. Pulse just until it comes together — it should stick if you press it, but not be a wet paste.
Scoop out 1½ tablespoon portions and use slightly damp hands to press them into balls or small patties. If they don't hold, add another spoonful of flour.
Heat oil (enough to coat the bottom) in a nonstick or cast-iron pan over medium. Drop in a test falafel — if it sizzles right away, it's ready.
Fry falafel in batches so the pan doesn't crowd. Cook for about 3–4 minutes per side, turning once, until golden brown and crisp. Drain on paper towels.
Serve warm, with lemon wedges and, if you have it, plain yogurt or tahini sauce.

Notes

I started making falafel at home during a busy week when I just wanted something fast, with crunchy edges and serious flavor — but I had only canned chickpeas. That shortcut turned out to be my go-to move.

How to actually get falafel that holds together

The biggest issue most people hit: they blend everything too far. I stop processing when there are tiny bits — not baby food, but you shouldn't see whole chickpeas. The flour is your friend if the mix feels wet. I sometimes have to add a little more if my herbs are extra fresh (and therefore wetter).

Here's a tip you don't see much: wipe your hands with a damp towel every batch. Sticky mix glues to dry hands, but a barely-wet touch makes shaping so much faster.

Swaps and variations

If you don't have cilantro, just use more parsley. Dried herbs don't work here — the falafel turns gray and bland. Sometimes I mix in leftover cooked quinoa (about 1/4 cup) if I'm low on chickpeas. It makes them lighter but you'll need another spoonful of flour.

Skip trying this with white beans or lentils. The texture isn't right and they get mushy in the pan.

Storage and meal prep

I let leftover falafel cool on a rack, then refrigerate up to 3 days. For best results, reheat in a toaster oven or air fryer — the microwave makes them soggy. The uncooked mix keeps in the fridge about a day. Shape and fry right before eating if you want that crispy shell.