Why does this falafel recipe specifically call for dry chickpeas instead of canned?

Using dry chickpeas, soaked as directed, is crucial for achieving the correct texture and binding properties in this recipe, preventing the falafels from falling apart during cooking.

What should the falafel mixture look like after processing, and what if it's too crumbly?

The mixture should be well combined and stick together when pressed. If it remains too crumbly, continue processing and scrape the sides, or add a touch more oil until it comes together.

Can I prepare the falafel mixture ahead of time?

Yes, you can prepare the mixture a day ahead and store it in the fridge until you're ready to cook. Letting it sit for a few hours can also help the flavors meld.

How do I ensure my falafels get golden and crispy when pan-frying?

Heat enough oil in your skillet over medium-high heat to cover the bottom. Cook the falafels for 3-4 minutes on each side, or until they achieve a golden, crispy exterior.

How should I store leftover cooked or uncooked falafels?

Both cooked and uncooked falafels can be stored in an airtight container in the fridge.

7 years ago

Basic Falafels
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Golden-brown, crispy Basic Falafel patties, garnished with fresh parsley, served on a plate, ready to be enjoyed.

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Discover more recipes with these ingredients

Basic Falafels [Vegan]

Dairy Free

These basic falafels are packed with flavor and made quicker thanks to a shorter chickpea soak time. They’re firm without crumbling and can be pan fried or baked for a lower fat option.

Ingredients You Need for Basic Falafels [Vegan]

1 1/2 cup chickpeas, dry (don't use canned in this recipe)
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup yellow onion, chopped
6-7 medium garlic cloves
2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
2 tablespoons flour (this recipe used whole wheat)
1/2 teaspoon baking powder
1 tablespoon olive oil
1 teaspoon salt (more to taste)

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How to Prepare Basic Falafels [Vegan]

Add the dry chickpeas in a medium pot. Cover with 2 inches of water.
Bring to a boil and let it boil 1-2 minutes. Remove from heat and let it sit covered for 1 hour.
Once done, rinse and pat them dry using a clean towel. Set aside.
In a food processor, add the soaked chickpeas and all the remaining ingredients. Process until well combined and the mixture sticks together when pressed. This can take over 3-4 minutes, depending on your food processor. Scrape the sides as needed. It will look crumbly at first, but it should come together. If not, add a touch more of oil.
At this point, you can let the mixture sit in the fridge until ready to cook (you can make it a day ahead if desired). Leaving it a few hours to sit can help the flavors meld together, but this is not necessary.
Form 16 falafels (more or less depending on their size).
Add enough oil in a skillet to cover the bottom. Heat the oil over medium-high heat.
When the skillet is heated, layer the falafels in the skillet, leaving enough room to flip them comfortably. Cook 3-4 minutes on each side or until golden and crispy on the exterior. Repeat until all the falafels are cooked.
You can store them cooked or uncooked in the fridge in an airtight container.