Quick And Easy Falafel With Canned Chickpeas No Overnight Soaking

Open the can of chickpeas and drain them.

In a food processor, add the drained chickpeas, 2 cloves of garlic, a handful of parsley, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Pulse the mixture until it is coarsely blended but not pureed.

Transfer the mixture to a bowl and add 2 tablespoons of flour and 1 teaspoon of baking powder. Mix until combined.

Form the mixture into small balls or patties.

Heat oil in a pan over medium heat for frying.

Fry the falafel balls in the hot oil until golden brown on all sides, about 3-4 minutes per side.

Remove the falafel from the oil and place them on a paper towel to drain excess oil.

Equipment Needed

Dietary

Allergens