falafel recipe canned chickpeas

falafel recipe canned chickpeas

Baked falafel recipe

Falafel, the tastiest Lebanese food – fluffy meatballs with chickpeas and sesame
Preparation time 20 mins
Cooking time 30 mins


  • 250 g dried chickpeas or two cans of 400 g boiled chickpeas
  • 3 bundles of parsley
  • 2 onions
  • 4 cloves of garlic
  • 2 teaspoons coriander
  • 1 tablespoon flour
  • 1 teaspoon grated baking soda
  • Half a teaspoon of ground cumin
  • 1 teaspoon salt
  • Pepper


For the end:

  • 120 g sesame seeds
  • 120 g of pasta
  • A pinch of salt
  • A teaspoon of lemon juice
  • 120 ml water

A goodness of fasting, vegan or for the days when you want to try another source of protein and a less fatty dish are chickpeas meatballs also called falafel, the recipe involves serving with a tahini sauce, sesame crust or sauces from sour cream or next to a salad, for example, with a multitude of options to choose from. The preparation method is relatively simple and fast, especially if you have boiled chickpeas on hand or if you know how to prepare chickpeas.

It is one of those delicious chickpea dishes that takes the place of meat and can be associated with different types of dishes or consumed as a stand-alone snack or an entree. It brings an exotic, oriental breath, by using those Arabic spices, along with the popular homemade hummus recipe. And if you haven't cooked yet, you can learn from this short recipe how to cook chickpeas.

If you do not have a can or a jar of chickpeas ready, you will take care to take the amount mentioned in the ingredients and leave it in the water overnight. The next day, while the chickpeas are boiling, ie for an hour and a half, with a little baking soda and salt, you will take care to chop the other vegetables.

How to cook the chickpeas, in a pan prepare the onion and garlic, which you chop well before and sauté for two minutes. Then, strain the chickpeas for falafel, a simple and tasty recipe, from the water in which it boiled, keeping a glass, if you need the pasta to be softer.

falafel recipe canned chickpeas

You process it in a robot or put it in a blender, you can grind it by hand, using a mortar or a fork, if you have patience, or even a mashed utensil, adding a little water from that boiled, if necessary. Put the pepper, parsley, coriander and the rest of the spices, including the flour, over this mixture for the chickpea meatballs, and mix them very well, until they are homogenous. Add the sautéed onion and garlic and mix once again the recipe with aromatic chickpeas.

With the sesame seeds close and an oven tray with baking paper, you start to make the small meatballs, the simple recipe being easy to handle, passing them through the sesame, after which you place them nicely in the tray. When you finish the composition or fill the container, you will put this falafel in a preheated oven at 180 degrees Celsius, where you leave it for 35 minutes.

These sesame meatballs are easier to eat because they are not fried and have no added fat, which can be hard to fall on the stomach, and can be associated with a salad for a healthier meal.

While it is cooking, you will make the optional sesame paste sauce mixed with salt, lemon juice and water, the latter adding it slowly, so that the tahini lightens in color and liquefies easily. .

The meatballs will somewhat resemble the Lebanese hummus recipe, with most of the same ingredients, the presentation being, however, very different, which leads to their specific charm. We wish you good luck!

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