Falafel, a cornerstone of Middle Eastern cuisine, has captured the hearts of food lovers globally. Traditionally crafted from ground chickpeas or fava beans, this versatile dish can be served in myriad ways, appealing to vegetarians and meat-eaters alike. In this comprehensive guide, we delve into the art of making exquisite falafel using canned chickpeas, offering a quicker, yet no less delicious, alternative to the classic recipe.
Why Opt for Canned Chickpeas in Your Falafel?
- Convenience: Canned chickpeas slash prep time without compromising on taste or nutritional value.
- Accessibility: Readily available in supermarkets, they make whipping up falafel a breeze.
For those eager to dive straight into cooking, the Ultimate Guide to Making Juicy Roasted Chicken on Cook with Ava offers a splendid pairing option, showcasing how versatile falafel can be as part of a larger meal.
Crafting the Perfect Falafel
Ingredients Overview
To create falafel with canned chickpeas, you’ll need:
- Canned chickpeas, drained and rinsed
- Fresh parsley and cilantro
- Garlic and onion
- Spices like cumin and coriander
- Lemon juice and olive oil
- Breadcrumbs or flour for binding
Substitutes and variations are encouraged, allowing for gluten-free and vegan adaptations. For a vegan-friendly version, explore the Ultimate Guide to Easy Guacamole, another simple yet flavorful recipe from Cook with Ava, perfect for accompanying your falafel.
Step-by-Step Cooking Guide
- Prepare the Chickpeas: Mash the canned chickpeas to a coarse texture.
- Mix Ingredients: Blend chickpeas with finely chopped herbs, spices, and binders until even.
- Form Patties: Shape the mixture into small patties or balls, as preferred.
- Cook: Opt for frying or baking until golden and crispy on the outside.
Cooking Tips and Tricks
- For that perfect crispy exterior, ensure the oil is adequately hot before frying.
- When baking, a preheated oven is crucial for an even cook.
Serving and Pairing Falafel
Falafel shines in various settings:
- Stuffed into pita bread with veggies and tahini sauce
- As a vibrant addition to a Mediterranean salad
- Alongside hummus and tabbouleh for a hearty platter
For those looking to expand their culinary horizons, the Ultimate Guide to Spinach and Strawberry Salad provides a refreshing and nutritious side dish option that pairs wonderfully with falafel.
FAQs
- Can I make falafel with canned chickpeas? Yes, canned chickpeas offer a quick and tasty alternative.
- How do I prevent my falafel from falling apart? The right amount of binding ingredients is crucial.
- Can falafel be made ahead of time and frozen? Indeed, falafel is freezer-friendly.
- Are there gluten-free options for falafel? Substituting breadcrumbs with gluten-free flour or oats is an easy fix.
Embracing falafel made with canned chickpeas in your cooking repertoire is a surefire way to enjoy this Middle Eastern delicacy effortlessly. Whether you’re an experienced chef or a culinary novice, this guide equips you with all the necessary information to create mouth-watering falafel that’s bound to impress.
Falafel with Canned Chickpeas
Ingredients
Main Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper optional, for heat
- 2 tablespoons lemon juice
- 1 tablespoon olive oil plus more for frying
- 1/3 cup all-purpose flour or chickpea flour for gluten-free option
Instructions
- In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, salt, black pepper, coriander, cayenne pepper (if using), lemon juice, and 1 tablespoon of olive oil. Pulse until mixture is coarsely ground.
- Transfer mixture to a bowl and stir in flour until the mixture is able to hold its shape when formed into balls or patties.
- Form the mixture into small balls or patties, about 1.5 inches in diameter.
- Heat a thin layer of olive oil in a frying pan over medium heat. Fry the falafel balls or patties in batches, turning occasionally, until golden and crispy, about 5 minutes.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve hot with your choice of dipping sauce or as part of a falafel wrap or salad.
