Make healthy vegan falafel with canned chickpeas (no soaking required) in under 40 minutes. This recipe includes methods for baking and air-frying, and the falafel are perfect in pita, on salads, or as part of a mezze spread.
What Is Falafel?
Falafel is a classic Middle Eastern fritter traditionally made from dried chickpeas and/or fava beans ground with fresh herbs, onion or garlic, and warming spices. The mixture is shaped into small balls or patties and fried until the outside is crisp and the inside remains tender. It’s commonly enjoyed stuffed into pita with vegetables and a drizzle of tahini or hummus.
This version speeds things up by using canned chickpeas, so there’s no overnight soaking. It’s a quick, approachable option when you want falafel on the table fast.
If you prefer a traditional method with dried chickpeas, a straightforward variation is included in the FAQs below.
Baked or Air Fryer Falafel with Canned Chickpeas
This naturally vegan and gluten-free recipe (also suitable for Passover, depending on ingredients) uses simple pantry staples and a food processor. Falafel made with canned chickpeas tend to be a bit firmer and denser than those made from soaked dried chickpeas, but they’re flavorful and ideal for a quick snack, appetizer, or meal.
Baking or air-frying reduces the oil used compared with deep-frying while still producing crisp, satisfying falafel that pack plant-based protein and fiber.
The Falafel Ingredients
These falafel require fewer than a dozen inexpensive, pantry-friendly ingredients.
- Chickpeas: Use canned chickpeas for the quick method. For a more traditional texture, you can use dried chickpeas that have been soaked overnight (see FAQs).
- Aromatics: Fresh garlic and onion add depth. Green onions are used here, but shallots or yellow onion work fine.
- Parsley: Fresh Italian parsley is recommended; you can swap or mix with cilantro if you prefer.
- Seasonings: Ground coriander, ground cumin, red pepper flakes (or chili powder), salt, and black pepper form a simple, classic spice mix. A premixed falafel spice blend also works.
- Lemon juice: Fresh is best for brightness; bottled works in a pinch.
- Starch: Use potato starch or chickpea flour as a binder when working with canned chickpeas.
- Baking powder: A small amount helps lighten the texture, especially with canned beans.
- Olive oil: A little oil brushed or sprayed on the patties helps create a crisp exterior and keeps the interior moist.
How to Make Falafel With Canned Chickpeas
Follow these simple steps to prepare the mixture and cook either in the oven or an air fryer.
- Preheat the oven to 350°F (177°C).
- Drain and rinse the canned chickpeas, then pulse them in a food processor until they reach a crumb-like consistency (about 15–20 seconds on high).
- Add the remaining ingredients (aromatics, herbs, spices, lemon juice, starch, baking powder, oil, salt, and pepper) and pulse until the mixture becomes doughy but still has some texture.
- Scoop or spoon the mixture into golf-ball-sized portions, slightly flatten them so they sit stably, and place them on a baking sheet with space between each. Optionally brush or spray lightly with oil for extra crisping.
- Bake for 25–30 minutes, until firm and golden. Flipping is unnecessary.
Air fryer falafels
Preheat the air fryer to 400°F (200°C). Arrange the falafel in a single layer with space between each (cook in batches if necessary) and brush or spray lightly with oil. Air-fry for 10–14 minutes, depending on size, until browned and crispy.
FAQs
Yes. Traditional and this canned-chickpea version are naturally vegan and gluten-free; this particular recipe can also meet Passover requirements depending on ingredient choices.
You can, but use it sparingly and add it right before shaping and cooking. Baking powder is more forgiving in this recipe.
Inconsistent dough texture is usually the cause. If the mixture is too dry, add a teaspoon or two of water; if too wet, add more starch or chickpea flour a little at a time. Chilling the dough for 30–60 minutes often helps it firm up and hold together better.
Yes. Heat a skillet with a thin layer of oil over medium-high heat. Fry falafel in batches for about 3–4 minutes per side until golden and crispy, then drain briefly on paper towels.
Soak dried chickpeas overnight (up to 24 hours), drain and rinse, then pulse in a food processor to a coarse crumb before adding the other ingredients. Do not add starch or baking powder when using soaked dried chickpeas. Chill the mixture 30–60 minutes, then shape and bake or air-fry as directed. If the mixture won’t hold, add a small amount of chickpea flour or starch, but avoid overdoing it or the texture will become dense.
Top Recipe Tips and Notes
- Give them space: Avoid overcrowding when baking or air-frying so hot air can circulate and create crisp edges.
- Use a leavening agent: Baking powder helps canned-chickpea falafel stay a little lighter inside.
- Don’t over-process: For dried chickpeas, avoid turning the mixture into a paste—some texture yields a better crumb.
- Texture control with canned chickpeas: Pulse less for a lighter, airier falafel; process more for a denser, firmer patty.
- Shape and size: Make balls or flattened patties; larger patties need more cook time, smaller ones less.
- For extra crispiness: Press patties into panko breadcrumbs before cooking.
- More herbs: Increase the herbs for a brighter, greener flavor—up to double the amount if you like very herb-forward falafel.
Serving Recommendations
Serve falafel in pita or wraps with lettuce, parsley, tomatoes, onion, and tahini sauce or hummus. They also work well in salad bowls, grain bowls (like quinoa or couscous salads), tacos, or as part of a mezze platter with baba ghanoush, tabbouleh, or fattoush.
Make Ahead and Storage Instructions
Store raw falafel mixture in a covered container in the fridge for up to 3 days. Add baking powder only just before shaping and cooking. For longer storage, shape the patties into a single layer inside a zip-top bag or airtight container and freeze for up to 4 months.
Cooked falafel keep in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating or reheat from frozen.
Reheating: Warm in a 350°F oven for 8–12 minutes or in an air fryer for 5–8 minutes (longer when frozen). A toaster oven also works well for smaller pieces.
More Vegan Chickpea Recipes
- Chickpea quinoa burgers
- Oil-free chickpea “tuna” salad
- Chickpea sweet potato boats
- Potato and chickpea tacos
- Air fryer crispy chickpeas
- Curried chickpeas
- BBQ chickpea wrap
Photos by Alfonso Revilla
Healthy Baked Falafel [+ Air Fryer]
Ingredients
- 1 (15-ounce) can garbanzo beans
- 1 bunch green onions, finely chopped
- 2–3 garlic cloves, finely chopped
- 1/4 cup fresh Italian parsley, chopped
- Juice of 1/2 lemon
- 1 teaspoon olive oil
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper (or to taste)
- 3 tablespoons potato starch (or chickpea flour)
- 1 teaspoon baking powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (177°C).
- Drain and rinse the garbanzo beans. Pulse them in a food processor on high for about 20 seconds until crumb-like.
- Add all remaining ingredients to the food processor and pulse until the mixture forms a doughy texture with some texture remaining.
- Scoop golf-ball-sized portions onto a parchment-lined baking sheet (about 10–12). Slightly flatten each and brush or spray with a little oil.
- Bake 25–30 minutes or until firm and golden. Do not flip while cooking.
- Serve in pita with lettuce, parsley, tomatoes, and tahini or hummus. For tahini sauce, whisk equal parts tahini and water with a squeeze of lemon until smooth.
Notes
- Don’t overcrowd the falafel: Give them room so they crisp evenly.
- Don’t skip the leavening agent: Baking powder helps canned-chickpea falafel stay lighter.
- Chill when using soaked chickpeas: For dried chickpeas that were soaked, chilling helps with shaping and texture.
- Texture choices: Pulse less for airier falafel; pulse more for a firmer patty.
Nutrition
Carbohydrates: 45 g
Protein: 13 g
Fat: 7 g
Fiber: 12 g