Falafel With Canned Chickpeas

Need another reason to always have canned chickpeas on hand? Sink your teeth into these golden and addictively delicious falafel.

The best falafel I’ve ever had was actually in British Columbia, Canada. There’s a food stand called Baba Kabab that my friend owns, and he uses his grandmother’s recipe. It’s a magical mix of spices quite similar to the blend in this recipe, but with a secret sauce that he won’t share—not even with me! Discovering new culinary cultures and family recipes in unexpected places is always a joy and adds a special dimension to food. While I may never truly recreate the unique taste of the falafel at Baba Kabab, this recipe is the next best thing.

Falafel is one of my favorite foods because it’s full of protein, fiber, and, of course, flavor. Satisfyingly savory and seasoned with warm, aromatic spices like cumin and coriander, these golden brown nuggets of goodness make a great snack, side, or addition to grain bowls or wraps. I especially love falafel on a big bowl of quinoa salad with a good dollop of spicy hummus. And the best thing is that this recipe is child’s play to make. Blitz some ingredients in a food processor, shape into patties, fry, and dig in. Enough reason to make sure you always have canned chickpeas on hand, I’d say!

Is Falafel With Canned Chickpeas Healthy?

Thanks to the very nutritious chickpeas, falafel is a fantastic way to incorporate plant-based protein and fiber into your diet. The patties are flavored with a medley of herbs and spices and include a little all-purpose flour to help bind them. For extra fiber, you can always use whole-wheat flour or even oat flour. Fry them in a heart-healthy oil, such as avocado oil or a mild olive oil. Watching your sodium intake? Omit the salt. The patties are flavorful enough without it.

The Indispensable Can Of Chickpeas

If there is one thing I always have in my pantry, it’s chickpeas. Though I do have them dried (usually cheaper than canned) and soak them myself, there are other times when nothing beats the ease of reaching for a can of chickpeas. These delicious and nutritious legumes are extremely versatile and indispensable for those on a plant-based diet. Not only can you use them in hearty falafel recipes such as this one, but you can also blitz them into a creamy hummus with tahini, garlic, lemon juice, and olive oil. Making a healthy snack is always a breeze. Simply toss the drained chickpeas in spices and olive oil and bake at 400°F for 30 minutes or so until the chickpeas are nice and crunchy. No idea what to make for dinner? Try an easy chickpea curry with cubed pumpkin, Thai red chili paste, lime juice, and coconut milk. In the mood for a cozy soup? Make the traditional Italian dish known as pasta e ceci, which consists of chickpeas and pasta in a savory broth with fragrant spices such as rosemary and sage.

Serving Suggestions

A great way to serve falafel is as part of a convivial mezze platter. In that case, I would provide slices of grilled halloumi, rice-stuffed grape leaves (known as dolmas), juicy olives, a zesty Red Pepper Hummus, and Creamy Baba Ghanoush with plenty of Flatbread for dipping. A vibrant Fattoush Salad is always a must, as is an aromatic Tabbouleh.

Recipe