Healthy and spiced patties, falafel in ten minutes, made with canned chickpeas. Sometimes you crave something good like falafel, but you haven’t soaked the dry chickpeas the day before and cooked them properly.
Don’t worry, sometimes you can also use a can of legumes. It’s important to choose glass jar chickpeas, organic, and check that the ingredients are only water, salt, and chickpeas, nothing else. Watch the video, and you’ll see how simple these delicious falafel are.
Then, you just need some spices, parsley, a mixer, and a pan, and you have falafel in ten minutes. With aquafaba, if you want, you can prepare an excellent mayonnaise in 3 minutes.
If you want to see another version of falafel, I recommend raw or cooked falafel patties and how to prepare falafel with vegetables.
If you love quick recipes with chickpeas, try also
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 12 falafel
- Cooking methods: Stovetop
- Cuisine: Middle Eastern
Ingredients
- 14 oz canned chickpeas
- 1 pinch powdered garlic
- 1 tsp chives
- 1 tsp parsley
- 1 tsp curry
- 1 tsp ground cumin
- 1 pinch sea salt
- 1 pinch chili pepper
Tools
- 1 Mixer
- 1 Pan
Steps
Open the glass jar, drain the chickpeas, and set aside the aquafaba to prepare the mayonnaise.
Rinse the chickpeas under running water and pour them into the mixer, add the parsley, garlic, chives, curry, cumin, a pinch of salt, and chili pepper.
Blend everything until well combined.
With your hands and a bit of mixture, make round patties about 3/4 inch in diameter and set aside in the refrigerator for 15 minutes. Meanwhile, if you want, prepare the aquafaba mayonnaise.
Heat two tablespoons of extra virgin olive oil in a pan, and when hot, lay the falafel, browning them on all sides.
Serve hot with the aquafaba mayonnaise.
Timo and Lentil Tips
If you have leftover falafel, they’re also excellent the next day, just store them tightly closed in the refrigerator.
