{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2025)

FAQs

Why can't you use canned chickpeas for falafel? ›

Starting with dried chickpeas is an automatic improvement in flavor. Just like with making hummus, I've found that dried chickpeas have a cleaner, more straightforward chickpea flavor, while canned chickpeas can get a tinny, skunky taste to them.

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed. If you use canned chickpeas, your falafel will disintegrate in the frying oil.

One significant advantage falafels have over meat is their fiber content. Chickpeas, the primary ingredient in falafels, are rich in dietary fiber. Fiber is crucial for digestive health, helping to maintain bowel regularity and prevent constipation.

If your falafel mixture is still wet after chilling, mix in a bit more chickpea flour before forming into balls. If you can't have cilantro, you can use parsley on its own or swap in another tender herb.

Falafel contains high amounts of protein and carbohydrates from chickpeas; it also has significant amounts of soluble fiber that helps to reduce the bad cholesterol from your body. Chickpeas are also rich in calcium, iron & potassium, making falafel a superb vegetarian food to replace meat.

Alternatively, if you're short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.

How do you add moisture to falafel? ›

If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. Cook the falafel.

Not unexpectedly, creative Westerners now add such other ingredients as olives and sun-dried tomatoes. Crumbled feta cheese is an excellent addition. Although a perfect picnic or anytime snack when cold, falafel are very much better when warm. The choice of accompanying sauces is enormous.

For a good falafel, you never boil the dried chickpeas rather soak them, allowing the water to slowly rehydrate them, and make them just soft enough to get to the stage where you can grind them. Its the deep frying in oil that should cook the beans.

Use a good quality extra virgin olive oil. This will give the falafel the characteristic taste of the Mediterranean. As long as you fry on a medium heat, the oil will be good for you. You just don't want the oil to smoke so be careful not to get it too hot.

Green lentils may be the best replacement for chickpeas in falafel as they maintain a great firm texture. Mung beans, quinoa, and almond flour also have textures that can lend well to the soft-but-not-soggy texture of the inside of falafel.

The difference in quality between canned and dry chickpeas is negligible, so the choice comes down to your preference for convenience or customization.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich. When it comes to roasting chickpeas, I find removing the skins gives the chickpeas more flavor.

Can you make chickpea flour with canned chickpeas? You can. But you'll need to dehydrate them before making flour. You can do this by drying them out in the oven or using a dehydrator.