Can You Make Falafel With Canned Chickpeas? A Comprehensive Guide
Falafel made with canned chickpeas is possible, but generally not recommended. The texture and flavor will significantly differ from traditional falafel made with dried chickpeas due to the higher moisture content and pre-cooked nature of canned chickpeas.
The Foundation of Falafel: Dried vs. Canned Chickpeas
Traditional falafel relies on dried chickpeas that have been soaked overnight. This process allows the chickpeas to absorb water without fully cooking, creating a texture that binds well when ground and fried, resulting in a light and fluffy interior with a crisp exterior. Canned chickpeas, on the other hand, are already cooked.
The Downside of Using Canned Chickpeas
Using canned chickpeas presents several challenges:
- Excess Moisture: Canned chickpeas are packed in liquid, making them significantly wetter than soaked dried chickpeas. This excess moisture can lead to a soggy falafel that falls apart during frying.
- Texture Issues: Cooked chickpeas have a softer texture, resulting in a denser and sometimes mushy falafel.
- Flavor Profile: The flavor of canned chickpeas tends to be less intense and more processed compared to soaked dried chickpeas.
- Binding Problems: The starches in dried chickpeas help bind the falafel mixture together. Canned chickpeas, having already been cooked, have less binding potential.
The (Compromised) Process: Falafel with Canned Chickpeas
While not ideal, it is possible to make falafel using canned chickpeas. The key is to mitigate the excess moisture and compensate for the lack of binding power. Here’s a modified recipe:
- Drain and Rinse: Thoroughly drain and rinse the canned chickpeas. Pat them completely dry with paper towels. Repeat this process several times to remove as much moisture as possible.
- Pulse in Food Processor: Add the drained chickpeas, along with the usual falafel ingredients (onion, garlic, herbs, spices, a small amount of flour or chickpea flour, and baking powder) to a food processor.
- Process, But Don’t Overdo It: Pulse until the mixture is finely ground but not pureed. Over-processing will make the falafel mushy.
- Remove Excess Moisture: Place the mixture in a fine-mesh sieve and press out any excess moisture with the back of a spoon. You can also wrap the mixture in cheesecloth and squeeze out the liquid.
- Refrigerate: Refrigerate the mixture for at least 30 minutes to allow it to firm up and for the flavors to meld.
- Form into Balls or Patties: Shape the mixture into small balls or patties.
- Fry or Bake: Fry in hot oil (around 350°F or 175°C) until golden brown and crispy, or bake in a preheated oven (400°F or 200°C) until golden brown.
Tips and Tricks for Better Canned Chickpea Falafel
- Add Binding Agents: Include additional binding agents like chickpea flour (besan), all-purpose flour, or even a small amount of cornstarch to help hold the falafel together.
- Use Breadcrumbs: Panko breadcrumbs can also help absorb moisture and provide a crispy exterior.
- Don’t Overload the Fryer: Fry in small batches to maintain the oil temperature and prevent soggy falafel.
- Season Generously: Compensate for the less intense flavor of canned chickpeas with a generous amount of herbs and spices.
A Side-by-Side Comparison: Dried vs. Canned Chickpeas for Falafel
| Feature | Dried Chickpeas (Soaked) | Canned Chickpeas |
|---|---|---|
| Moisture Content | Lower | Higher |
| Texture | Firmer | Softer |
| Flavor | More Intense | Less Intense |
| Binding Ability | Better | Weaker |
| Resulting Falafel | Lighter, Fluffier | Denser, Sometimes Mushy |
Common Mistakes to Avoid
- Not Draining Thoroughly: Insufficient draining is the biggest culprit for soggy falafel.
- Over-Processing: Over-processing results in a mushy texture.
- Under-Seasoning: Canned chickpeas require more seasoning.
- Frying at Too Low a Temperature: The oil should be hot enough to quickly crisp the exterior.
Frequently Asked Questions (FAQs)
Can I freeze falafel made with canned chickpeas?
Yes, but the texture may change slightly after freezing and thawing. It’s best to freeze the falafel before frying or baking. Ensure they are completely cooled before placing them in an airtight container or freezer bag.
Does the type of canned chickpea (organic vs. conventional) matter?
The type of canned chickpea doesn’t significantly impact the outcome of the falafel. The main factor is the moisture content and pre-cooked nature, which are consistent across both organic and conventional options.
What if I don’t have chickpea flour?
If you don’t have chickpea flour, you can use all-purpose flour, cornstarch, or even ground oats as a binding agent. However, chickpea flour will provide the most authentic flavor.
How can I make my canned chickpea falafel more flavorful?
To enhance the flavor, consider using a combination of fresh herbs like parsley, cilantro, and mint. Adding a pinch of cumin, coriander, and a touch of chili powder can also boost the flavor profile. Lemon juice or zest can provide brightness.
Can I use a food processor or blender?
A food processor is preferable to a blender. A blender is more likely to over-process the chickpeas into a puree. Use a food processor with a blade attachment to achieve a coarse, but not overly mushy, consistency.
What is the best oil for frying falafel?
Neutral oils with a high smoke point, such as canola, vegetable, or peanut oil, are ideal for frying falafel. Avoid oils with strong flavors, like olive oil, which can overpower the taste of the falafel.
Can I bake instead of fry canned chickpea falafel?
Yes, baking is a healthier alternative to frying. Preheat your oven to 400°F (200°C) and bake the falafel for about 20-25 minutes, or until golden brown and crispy. Consider spraying them lightly with oil before baking for a better texture.
How do I prevent the falafel from falling apart while frying?
The most important factor is to remove as much moisture as possible from the canned chickpeas. Adding a binding agent like chickpea flour or breadcrumbs is also crucial. Refrigerating the mixture before frying helps it firm up.
What kind of dipping sauce goes well with canned chickpea falafel?
Tahini sauce is the classic accompaniment. Other options include yogurt-based sauces, such as tzatziki, or spicy sauces like sriracha mayo.
Can I add any vegetables to my canned chickpea falafel?
Yes, finely chopped vegetables like onion, bell pepper, or zucchini can be added to the mixture. Just be mindful of the added moisture they might introduce. Adjust the amount of binding agent accordingly.
Why does my canned chickpea falafel taste different from restaurant falafel?
The difference in taste is primarily due to the use of dried chickpeas in traditional falafel. Dried chickpeas have a nuttier, more intense flavor and a superior texture. Restaurant recipes also often include secret spice blends and techniques.
How long can I store uncooked falafel mixture in the refrigerator?
Uncooked falafel mixture can be stored in the refrigerator for up to 24 hours. Be sure to store it in an airtight container to prevent it from drying out or absorbing odors.