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Speedy Weeknight Falafel: Crispy & Craveable

Achieve intensely flavorful, crispy falafel quickly with this simplified canned chickpea recipe.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Falafel, those irresistible little fritters of spiced chickpeas, are a staple across the Middle East and a beloved street food worldwide. While traditionally made with dried chickpeas soaked overnight, this recipe offers a shortcut for busy weeknights without sacrificing flavor or texture. Using canned chickpeas streamlines the process, making it possible to enjoy homemade falafel in under an hour. This method provides a surprisingly authentic taste while keeping the recipe approachable for any home cook.

  • •Effortless Flavor - Aromatic spices like cumin, coriander, and chili powder create a warm, complex flavor profile.
  • •Perfectly Crispy Exterior - Baking powder helps achieve that signature golden-brown, crunchy crust.
  • •Fresh & Herbaceous Interior - Abundant fresh parsley and cilantro add a vibrant, refreshing element.
  • •Weeknight-Friendly - Canned chickpeas cut down on prep time, making falafel accessible any day of the week.
  • •Satisfyingly Plant-Based - A delicious and protein-rich option for vegetarian and vegan diets.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 15 oz Canned Chickpeas (drained and rinsed)
  • 1 cup Fresh Parsley (packed)
  • 1/2 cup Fresh Cilantro (packed)
  • 1/2 medium Onion (roughly chopped)
  • 3 cloves Garlic
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Salt (or to taste)
  • 1 teaspoon Baking Powder
  • 2 cups Oil (for frying, vegetable or canola)

Step-by-Step Instructions

  1. 1

    Thoroughly drain and rinse the canned chickpeas. This removes excess starch and liquid, which will help the falafel bind together properly and achieve a crispier texture.

    ~2 min

  2. 2

    In a food processor, combine the drained chickpeas, parsley, cilantro, onion, and garlic. Pulse until the mixture is finely ground but still has some texture. Avoid over-processing into a smooth paste, as this will result in dense falafel.

    ~5 min

  3. 3

    Transfer the chickpea mixture to a bowl. Add the ground cumin, ground coriander, chili powder, salt, and baking powder. Mix well to ensure the spices are evenly distributed throughout the mixture.

    ~2 min

  4. 4

    Cover the bowl and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld together and helps the falafel hold its shape during frying.

    ~30 min

  5. 5

    Heat the oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for even cooking and optimal crispness.

    ~5 min

  6. 6

    While the oil is heating, shape the falafel mixture into small balls or patties, about 1-2 inches in diameter. Use a small ice cream scoop or your hands to create uniform shapes for even cooking.

    ~3 min

  7. 7

    Carefully lower the falafel into the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy falafel.

    ~1 min

  8. 8

    Fry the falafel for 3-4 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even browning.

    ~6 min

  9. 9

    Remove the falafel from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. This helps maintain their crispness.

    ~1 min

  10. 10

    Serve the falafel immediately while they are still hot and crispy. Enjoy them in pita bread with tahini sauce, hummus, and your favorite toppings.

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How Do I Know It's Ready?

Falafel are done when they are golden brown and crispy on the outside and heated through. Cut one open to ensure it's not still raw inside.

Frequently Asked Questions

While frying yields the best results, you can bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through. They won't be as crispy, but it's a healthier option.

Final Thoughts

I hope you enjoy making this Speedy Weeknight Falafel: Crispy & Craveable as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!