How to Make Falafel with Canned Chickpeas
Learning how to make falafel with canned chickpeas is a total game-changer for busy weeknights. You don’t need dried chickpeas or overnight soaking — just a can, fresh herbs, and a little love. This easy falafel recipe delivers crispy, golden fritters packed with flavor, and it’s ready faster than ordering takeout.
I’m all about shortcuts that don’t sacrifice taste, and canned chickpea fritters totally fit the bill. These vegan falafel bites are perfect tucked into warm pita with tahini or piled onto a salad. Trust me, once you nail homemade falafel this way, you’ll never go back to the boxed stuff.
Table of Contents
Quick Overview
Little Snapshot: What This Recipe Delivers
This easy falafel recipe uses canned chickpeas to create crispy, golden vegan falafel in under 30 minutes. No soaking, no fuss — just pulse, shape, and fry for a flavorful homemade falafel that rivals any restaurant version.
Why You’ll Love This Recipe 🌸
- This easy falafel recipe takes less time than folding laundry and tastes like you spent all day in the kitchen.
- Canned chickpea fritters mean zero soaking or planning ahead — perfect for those “what’s for dinner?” panic moments.
- These vegan falafel bites are kid-friendly, crowd-pleasing, and customizable with your favorite dips and veggies.
- According to Healthline, chickpeas are packed with plant-based protein and fiber — and this recipe proves exactly why they deserve a starring role on your table.
Quick Facts ⚡
Here’s the quick scoop on this how to make falafel with canned chickpeas.
- CourseMain Dish / Appetizer
- Prep Time15 minutes
- Cook Time10 minutes
- Total Time25 minutes
- Servings4 servings (about 12 falafel)
- DifficultyEasy
Nutritional Peek
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 8g |
| Carbohydrates | 26g |
| Fat | 8g |
| Fiber | 6g |
| Sugar | 3g |
What You’ll Need
You probably have most of this gear already. Nothing fancy — just the basics to blend, shape, and fry your way to crispy homemade falafel bliss.
- Food processor or high-powered blender
- Large mixing bowl
- Measuring cups and spoons
- Large skillet or deep pot for frying
- Slotted spoon or spider strainer
- Paper towel-lined plate for draining
- Kitchen thermometer (optional but helpful)
Ingredients
This easy falafel recipe relies on pantry staples and fresh herbs. I love grouping the ingredients by their job — chickpeas and herbs for flavor, spices for warmth, and a little flour to bind everything together. Each ingredient plays a role in creating those crispy, golden canned chickpea fritters you’re craving.
| Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Base | Canned chickpeas, rinsed and drained | 1 (15 oz) can | Drain well and pat dry for best texture |
| Fresh Herbs | Fresh parsley, chopped | 1/2 cup | Don’t skip the fresh — it makes all the difference |
| Fresh Herbs | Fresh cilantro, chopped | 1/4 cup | Adds bright, zesty flavor |
| Aromatics | Onion, chopped | 1/4 cup | Yellow or white onion works great |
| Aromatics | Garlic, minced | 2 cloves | Fresh garlic is your friend here |
| Spices | Ground cumin | 1 tsp | Warm, earthy backbone |
| Spices | Ground coriander | 1/2 tsp | Subtle citrus notes |
| Spices | Cayenne pepper | 1/4 tsp (optional) | Add heat if you like a kick |
| Spices | Salt | 1/4 tsp | Adjust to taste |
| Spices | Black pepper | 1/4 tsp | Freshly ground is best |
| Binder | All-purpose flour | 2 tbsp | Helps the mixture hold together; add more if needed |
| For Frying | Vegetable oil | About 1 cup | Canola, sunflower, or avocado oil work too |
Step-by-Step Instructions
Let’s make this happen. This easy falafel recipe comes together in a few simple steps, and you’ll love how quickly these golden beauties fry up. Just pulse, shape, and sizzle your way to vegan falafel perfection.
Step 1: Prep the Chickpeas
Rinse and drain your canned chickpeas thoroughly, then spread them on a clean kitchen towel. Pat them dry gently — getting rid of excess moisture helps your falafel hold together and crisp up beautifully. You want them dry to the touch before blending.
Step 2: Blend the Falafel Base
Toss the dried chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), salt, and black pepper into your food processor. Pulse in short bursts until the mixture is mostly smooth but still a little chunky — think coarse breadcrumb texture, not hummus paste. Scrape down the sides as needed.
Step 3: Add the Flour
Transfer the chickpea mixture to a large mixing bowl and stir in the flour until just combined. The dough should be sticky but moldable. If it feels too wet or won’t hold its shape, add another tablespoon of flour and mix again.
Step 4: Shape the Falafel
Use your hands or a small scoop to form the mixture into small, flat patties or balls about 1½ inches in diameter. Place them on a plate or baking sheet as you go. Wetting your hands slightly can help prevent sticking.
Step 5: Heat the Oil
Pour about 1 inch of vegetable oil into a large skillet or deep pot and heat over medium-high heat. Use a thermometer to check that the oil reaches 350°F — or drop in a tiny bit of the mixture to test; it should sizzle immediately. Proper oil temp is key for crispy, non-greasy falafel.
Step 6: Fry in Batches
Carefully lower the falafel patties into the hot oil, working in batches to avoid overcrowding. Fry for 2-4 minutes per side, flipping gently with a slotted spoon, until they’re golden brown and crispy all over. Don’t rush — patience equals crunch.
Step 7: Drain and Serve
Remove the fried falafel with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with warm pita bread, creamy tahini sauce, hummus, and a pile of fresh veggies. Enjoy every crispy, flavorful bite!
Pro Tips & Gentle Guidance
This easy falafel recipe is pretty forgiving, but a few little tricks can take your homemade falafel from good to absolutely crave-worthy. Here’s what I’ve learned after many batches — some crispy, some not-so-crispy!
Dry Those Chickpeas
Seriously, don’t skip the patting-dry step. Excess moisture is the enemy of crispy falafel. Spread your rinsed chickpeas on a towel and give them a good pat before you pulse.
Don’t Over-Blend
You want texture, not paste. Pulse in short bursts until the mixture looks like coarse breadcrumbs with some visible chickpea bits. Over-processing makes dense, gummy fritters instead of light, fluffy ones.
Chill the Mixture if You Have Time
Pop your shaped falafel in the fridge for 20-30 minutes before frying. This firms them up and helps them hold together in the oil. Not required, but it’s a game-changer if you’re nervous about them falling apart.
Get Your Oil Hot Enough
If the oil isn’t hot enough, your falafel will absorb grease and turn soggy. Aim for 350°F and maintain the temp by frying in small batches. A kitchen thermometer is your best friend here.
Try Baking for a Lighter Option
Brush your shaped falafel with a little oil and bake at 375°F for 25-30 minutes, flipping halfway. They won’t be quite as crispy as fried, but they’re still delicious and way lighter. According to BBC Good Food, chickpeas are naturally low in fat and high in fiber, so baking keeps them even healthier.
Fresh Herbs Are Non-Negotiable
Dried herbs just don’t deliver the same bright, vibrant flavor. Splurge on fresh parsley and cilantro — your vegan falafel will thank you with every bite.
Variations & Adaptations
Once you’ve nailed the basic recipe, it’s time to play. These canned chickpea fritters are incredibly flexible, so feel free to swap, add, and experiment based on what you have or what sounds good.
Spice It Up
Add a pinch of smoked paprika, za’atar, or harissa paste for extra warmth and depth. If you love heat, toss in a diced jalapeño or double the cayenne.
Make It Gluten-Free
Swap the all-purpose flour for chickpea flour, almond flour, or a gluten-free all-purpose blend. Start with 2 tablespoons and add more as needed to bind.
Add More Veggies
Finely chop some bell pepper, zucchini, or spinach and fold it into the mixture. Just make sure to squeeze out any extra moisture first so your falafel stays crispy.
Serve It Different Ways
Stuff your falafel into pita pockets, crumble them over a chickpea feta avocado salad, or tuck them into grain bowls like these Mediterranean chickpea chicken bowls. They’re also fantastic as a protein-packed snack with hummus.
Try an Air Fryer
Brush your shaped falafel lightly with oil and air fry at 375°F for 12-15 minutes, flipping halfway. You’ll get crispy edges with way less oil — a win-win.
Quick Fixes for How to Make Falafel with Canned Chickpeas
Problem: My Mixture Is Too Wet and Won’t Hold Together
Add flour one tablespoon at a time, stirring gently after each addition, until the mixture firms up enough to shape. You can also refrigerate the dough for 15-20 minutes to help it bind better.
Problem: My Falafel Are Falling Apart in the Oil
Your chickpeas might have been too wet, or the oil wasn’t hot enough. Make sure you pat the chickpeas dry thoroughly and heat your oil to 350°F before frying. Chilling the shaped falafel first also helps them stay intact.
Problem: They’re Soggy Instead of Crispy
Low oil temperature is usually the culprit. Use a thermometer to keep the oil at 350°F and don’t overcrowd the pan. Fry in small batches so the temp stays consistent and each falafel gets golden and crisp.
Problem: The Inside Is Still Mushy
Your falafel might be too thick or the oil too hot, cooking the outside before the inside is done. Shape them a bit flatter (about 1½ inches wide and ½ inch thick) and lower the heat slightly so they cook through evenly.
Problem: They Taste Bland
Don’t be shy with the salt and spices! Taste your mixture before shaping and adjust the seasoning. Fresh herbs, garlic, and a good pinch of cumin make all the difference in flavor.
Storage & Reheating
This easy falafel recipe makes fantastic leftovers. You can enjoy your homemade falafel all week long with proper storage, and they reheat beautifully whether you fry, bake, or air fry them.
Serving Suggestions
Serve your warm falafel tucked into soft pita with tahini, hummus, diced tomatoes, cucumbers, and shredded lettuce. They’re also amazing over a Mediterranean bean salad or alongside roasted veggies and rice. Don’t forget a squeeze of lemon!
Storage Tips
Store cooled, cooked falafel in an airtight container in the fridge for up to 4 days. You can also freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Uncooked falafel mixture keeps in the fridge for 1-2 days — just shape and fry when you’re ready.
Reheating
Reheat fried falafel in a 375°F oven for 10-12 minutes until crispy and warmed through. You can also use an air fryer at 350°F for 5-7 minutes. Avoid the microwave if you want to keep them crispy — it makes them soft and chewy.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigerator (cooked) | Up to 4 days | Quick weeknight meals |
| Freezer (cooked) | Up to 3 months | Meal prep and batch cooking |
| Refrigerator (uncooked mixture) | 1-2 days | Making ahead for a party |
No-Waste Kitchen Magic
I’m all about using every bit of what we buy, and this recipe gives you plenty of opportunities to get creative with leftovers and scraps.
Save That Chickpea Liquid
Don’t dump the aquafaba (the liquid from your canned chickpeas)! Freeze it in ice cube trays and use it later as an egg replacer in baking or whip it into vegan meringue. It’s magic in a can.
Use Leftover Herbs
Chop extra parsley and cilantro, mix them with olive oil, and freeze in ice cube trays. Pop a cube into soups, stews, or grain bowls for instant fresh flavor. You can also toss leftover herbs into a chickpea feta avocado salad.
Repurpose Broken Falafel
Crumble any falafel that didn’t hold together and toss them into salads, grain bowls, or wraps. They’re just as tasty in pieces as they are whole.
Make Falafel Crumbs
Pulse leftover cooked falafel in a food processor to make savory breadcrumbs. Use them to top casseroles, pasta, or roasted veggies for extra crunch and flavor.
Freeze the Dough
Shape your falafel and freeze them uncooked on a baking sheet. Once solid, transfer to a freezer bag. Fry or bake them straight from frozen — just add a minute or two to the cook time.
Frequently Asked Questions
Got questions about how to make falafel with canned chickpeas? I’ve gathered the most common ones right here to help you troubleshoot and nail this recipe every time.
Can I use canned chickpeas instead of dried chickpeas for falafel?
Yes, you can use canned chickpeas for falafel, though the texture will be slightly different from traditional falafel made with soaked dried chickpeas. Make sure to drain and dry the canned chickpeas thoroughly before processing to avoid a mushy mixture.
How do I prevent falafel made with canned chickpeas from falling apart?
To prevent falafel from falling apart, drain the canned chickpeas well and pat them dry with paper towels. Add binding agents like flour or breadcrumbs to the mixture, and refrigerate the formed patties for at least 30 minutes before frying. This helps them hold together better during cooking.
What ingredients do I need to make falafel with canned chickpeas?
You will need one can of chickpeas (drained and dried), fresh herbs like parsley and cilantro, onion, garlic, cumin, coriander, salt, pepper, baking powder, and flour or breadcrumbs. Some recipes also include lemon juice and cayenne pepper for extra flavor.
Should I bake or fry falafel made with canned chickpeas?
You can either bake or fry falafel made with canned chickpeas. Frying gives a crispier exterior and more authentic texture, while baking is a healthier option. If baking, brush the falafel with oil and bake at 375-400 degrees Fahrenheit for about 25-30 minutes, flipping halfway through.
How long can I store falafel made from canned chickpeas?
Cooked falafel can be stored in an airtight container in the refrigerator for up to 4 days. Uncooked falafel mixture can be refrigerated for up to 24 hours. You can also freeze both cooked and uncooked falafel for up to 3 months. Reheat in the oven to restore crispiness.
Final Dish
Learning how to make falafel with canned chickpeas is one of those kitchen wins that keeps on giving. These crispy, golden vegan falafel bites are fast, flavorful, and endlessly adaptable — whether you’re stuffing them into pita, tossing them over salads, or sneaking them straight from the cooling plate. Once you’ve mastered this easy falafel recipe, you’ll wonder why you ever waited.
I’d absolutely love to see your homemade falafel creations! Snap a photo, tag me, and let me know how yours turned out. Did you add extra spice? Try baking instead of frying? Share your tips and twists in the comments below — I’m always inspired by your kitchen magic.
I’m Linda Sandra — a Charleston home chef and comfort-food daydreamer. Around here, cooking’s not about perfection — it’s about cozy vibes, creative twists, and food that feels like love.
Falafel with Canned Chickpeas
Ingredients
- 1 15 ounce can chickpeas, rinsed and drained
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- ¼ cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- Vegetable oil for frying
Instructions
- In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Pulse until mostly smooth but still a little chunky. Do not over-process into a paste.
- Transfer the mixture to a bowl and stir in the flour until just combined. If the mixture is too wet, you can add a little more flour, 1 tablespoon at a time, until it holds together.
- Form the mixture into small, flat patties or balls, about 1 1/2 inches in diameter.
- Heat about 1 inch of vegetable oil in a large skillet or deep pot over medium-high heat. The oil should reach about 350°F (175°C).
- Carefully place the falafel patties into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-4 minutes per side, or until golden brown and cooked through.
- Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with pita bread, tahini sauce, hummus, and fresh vegetables.
