Easy Baked Falafel Recipe (2024)

FAQs

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

Canned chickpeas do not work for falafel. They're far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you'll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Is baked falafel healthy? Yes! Baking instead of frying reduces the amount of fat and calories in this healthy falafel recipe! With protein and fiber rich chickpeas and loads of fresh herbs, these baked falafels are a great healthy meal!

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).

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

Canned chickpeas contain high amounts of potassium. Since people who are on certain medications, such as beta-blockers for heart disease, have increased levels of potassium in the blood, they should be careful about their potassium intake.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Falafel has a good amount of micronutrients plus it is a good source of protein and fiber. This helps in curbing one's appetite, lowers one's risk of chronic disease, and supports healthy blood sugar. All these qualities put Falafel in the diabetes-friendly category.

Go with the falafel. The gyro has more saturated fat, more calories, and (usually) more sodium than the falafel—or chicken or vegetable sandwich fillings—on most menus. Take Daphne's, a "California-fresh" West Coast chain with 56 restaurants that lists calories on its menus and Nutrition Facts on its Web site.

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.

What if I forgot to soak my chickpeas overnight for falafel? ›

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. Drain the chickpeas.

Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until golden on the outside. Use a skimmer to the remove the falafel to a paper towel-lined plate.

The only difference is that canned chickpeas tend to be moist and hold extra liquid. This can make your hummus runnier than if you used dried chickpeas soaked overnight. Go ahead and try making hummus with canned chickpeas - it should still be delicious!

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

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.