Understanding the Importance of Chickpeas in Falafel
Introduction
Falafel is a beloved dish with deep roots in Middle Eastern cuisine, enjoyed worldwide for its crispy texture and rich, spiced flavor. Though its exact origins remain debated, falafel is often associated with Egypt, where it was traditionally made with fava beans, and the Levant, where chickpeas became the main ingredient. Today, chickpeas are the preferred base in many falafel recipes due to their distinct earthy taste and ability to create a perfectly textured patty.
Chickpeas play a crucial role in falafel, providing structure, flavor, and nutritional value. They are rich in protein, fiber, and essential minerals, making falafel a satisfying and wholesome meal. However, there is an ongoing debate about whether to use canned or dried chickpeas in falafel preparation. While canned chickpeas offer convenience, they introduce moisture and structural issues that often lead to falafel that crumbles or turns mushy. On the other hand, dried chickpeas—soaked but not cooked—are the key to achieving authentic, crispy, and flavorful falafel.
Table of Contents
What Makes a Perfect Falafel?
A great falafel is all about texture, flavor, and proper binding. Each of these elements contributes to the dish’s authenticity and ensures a satisfying bite.
1. Texture: Crunchy Outside, Soft Inside
Falafel should have a crispy, golden-brown exterior while remaining soft yet structured on the inside. The key to this texture lies in using soaked but uncooked dried chickpeas, which create the right balance between firmness and fluffiness. Canned chickpeas, being pre-cooked, introduce excess moisture, leading to falafel that is either too mushy or falls apart when fried.
2. Flavor Balance: Herbs, Spices, and Chickpeas
Falafel’s signature taste comes from a mix of fresh herbs (parsley, cilantro, dill), garlic, onions, and warm spices (cumin, coriander, and paprika). Chickpeas provide the earthy, nutty base, while these seasonings add complexity. Dried chickpeas absorb flavors better, enhancing the overall taste, whereas canned chickpeas can make the seasoning seem diluted.
3. Binding Properties: Why the Right Consistency Matters
To maintain their shape, falafel patties need proper binding. The starch content in dried, soaked chickpeas acts as a natural binder, holding the mixture together without extra flour or eggs. Canned chickpeas, lacking sufficient starch, often require additional binding agents, which can alter the texture and make falafel denser.
By choosing dried chickpeas over canned, you ensure falafel that is crispy, flavorful, and structurally sound—just as it should be.
The Downside of Using Canned Chickpeas
Do Canned Chickpeas Work for Falafel?
Many home cooks assume that canned chickpeas can be used as a quick and easy substitute for dried chickpeas when making falafel. Since canned chickpeas work well in hummus, stews, and salads, it’s natural to think they would perform just as well in falafel. However, this is a common misconception that leads to disappointing results.
One reason people believe canned chickpeas are suitable for falafel is their convenience—they are pre-cooked, require no soaking, and are ready to use straight from the can. Some online recipes even encourage using canned chickpeas, often presenting them as an easy way to speed up the falafel-making process. Additionally, some believe that adding extra flour or starch can compensate for the differences between canned and dried chickpeas, but this often changes the texture and flavor in unintended ways.
While canned chickpeas can technically be used for falafel, they require significant modifications to make them work. The extra moisture content means they tend to fall apart when frying, often leading to flat or mushy patties. To counteract this, many recipes that use canned chickpeas suggest baking or pan-frying instead of deep-frying, but this results in a different texture and taste compared to authentic falafel. In the end, while canned chickpeas might seem like a shortcut, they compromise the texture, flavor, and structural integrity of the final dish.
Why Canned Chickpeas Fail in Falafel
1. Too Much Moisture Content – How Excess Water Prevents Proper Binding
Canned chickpeas contain a high amount of moisture due to being stored in liquid. Even after draining and patting them dry, they retain more water than soaked dried chickpeas. This excess moisture prevents falafel from binding properly, making the mixture too wet and loose. When frying, this often results in falafel that disintegrates in the oil or becomes overly dense if too much flour is added as a stabilizer.
In contrast, dried chickpeas, when properly soaked, absorb just the right amount of water while still maintaining their natural starch content. This allows them to create a firm, well-structured falafel that holds together perfectly during frying.
2. Pre-Cooked Nature of Canned Chickpeas – How Cooking Alters the Starch
One of the biggest differences between canned and dried chickpeas is how their starch behaves. Dried chickpeas contain raw starch, which becomes gelatinous when blended, helping falafel patties stick together naturally. Canned chickpeas, however, are already cooked, meaning their starch has been broken down, making them too soft and unable to provide the necessary structure for proper falafel formation.
This is why many recipes using canned chickpeas recommend adding flour or breadcrumbs to compensate for the lack of binding power. Unfortunately, this additional starch can make the falafel heavier and doughy rather than light and fluffy. The result is a falafel that lacks the authentic texture of one made with soaked dried chickpeas.
3. Falling Apart When Frying – Why Structure Is Important
A crucial part of falafel-making is ensuring that the patties hold together when fried. Authentic falafel should be crispy on the outside and soft but structured inside. However, when canned chickpeas are used, the high moisture content combined with the lack of raw starch makes the falafel fragile.
When placed in hot oil, falafel made with canned chickpeas often:
- Falls apart entirely, leaving a crumbly mess in the pan.
- Absorbs too much oil, making it greasy and heavy.
- Flattens instead of puffing up, leading to a dense and soggy texture.
This issue can sometimes be mitigated by baking or pan-frying instead of deep-frying, but the resulting falafel lacks the signature crispiness and airy texture of traditionally made falafel.
4. Taste Difference – Why Dried Chickpeas Bring Better Flavor
Authentic falafel is known for its earthy, nutty flavor, which comes from raw chickpeas, fresh herbs, and spices. Dried chickpeas retain their natural flavor and soak up seasonings beautifully, resulting in a bold and well-balanced taste.
Canned chickpeas, on the other hand, often have a slightly metallic or processed taste due to their preservation process. Additionally, they may contain added salt or preservatives, which can interfere with the seasoning of the falafel. This can result in falafel that tastes overly salty or lacks depth, making it less enjoyable compared to one made with freshly soaked chickpeas.
The Right Way to Prepare Chickpeas for Falafel
Why Dried Chickpeas Are the Best Option
The Importance of Soaking Overnight
The key to making authentic falafel is using soaked but uncooked dried chickpeas. Unlike canned chickpeas, which are already cooked and too soft, dried chickpeas retain the necessary starch and structure needed for proper binding and texture. Soaking them overnight (for at least 12–24 hours) is crucial because it allows the chickpeas to absorb moisture gradually without becoming mushy.
When soaked properly, dried chickpeas double in size, making them softer while keeping their natural firmness. This process activates the starches, which helps the falafel hold together during frying. Additionally, soaking removes phytic acid, making the chickpeas easier to digest and enhancing their nutrient absorption.
How Raw Soaked Chickpeas Improve Texture and Binding
One of the biggest advantages of using soaked chickpeas is that they provide the perfect balance between crispiness and fluffiness in falafel. Their natural starch content acts as a built-in binder, eliminating the need for extra flour or eggs. When blended, they create a coarse yet sticky mixture that easily holds its shape.
Additionally, soaked chickpeas absorb flavors better than canned ones. This means the falafel mixture will have a richer, nuttier taste, allowing the herbs and spices to shine. The result is falafel that is crispy on the outside, light and fluffy on the inside, and holds together perfectly during frying.
Tips for Soaking and Preparing Chickpeas
To get the best results when making falafel, follow these simple soaking and preparation tips:
- Use Cold Water – Cover the dried chickpeas with at least three times their volume in water (they will expand).
- Add Baking Soda – Adding ½ teaspoon of baking soda helps soften the chickpeas and break down tough skins.
- Soak for 12–24 Hours – The longer they soak, the softer they become, making them easier to blend.
- Drain and Dry Well – After soaking, drain the chickpeas thoroughly and pat them dry with a clean towel to remove excess moisture.
- Do Not Cook – Unlike hummus, falafel needs raw soaked chickpeas for the right texture.
By following these steps, you ensure that your falafel mixture will be firm, well-balanced, and packed with flavor—just the way it should be.
Can You Still Use Canned Chickpeas? Workarounds and Fixes
If you’re short on time or only have canned chickpeas available, there are a few workarounds to help improve their texture and binding properties. While these methods won’t completely replicate the results of dried chickpeas, they can make canned chickpeas more suitable for falafel.
1. Adding Binding Agents (Flour, Starch)
Since canned chickpeas lack raw starch, you’ll need to add extra binding ingredients to help the mixture hold together. Some common options include:
- Chickpea flour or all-purpose flour (2–3 tablespoons per batch) – Helps absorb excess moisture and provides additional structure.
- Breadcrumbs (¼ cup per batch) – Adds texture and firmness.
- Cornstarch or potato starch (1–2 tablespoons per batch) – Acts as a natural binder and thickener.
When using these additives, be careful not to overdo it, as too much flour or starch can make the falafel dense and heavy.
2. Baking Instead of Frying
Frying falafel made with canned chickpeas can be tricky, as they often fall apart in hot oil. A better alternative is to bake them at 375°F (190°C) for 25–30 minutes, flipping halfway through. This method reduces the risk of crumbling while still creating a crisp outer layer. However, baked falafel will never be as crispy as deep-fried ones.
Another option is pan-frying with a small amount of oil instead of deep-frying. Cook the falafel on medium heat for about 3–4 minutes per side until golden brown. This allows better control over their structure and reduces oil absorption.
3. Drying Canned Chickpeas Thoroughly
Since moisture is the main issue with canned chickpeas, the best way to improve their texture is by removing as much water as possible:
- Drain and rinse the canned chickpeas well.
- Spread them on a paper towel and pat them dry.
- Let them air-dry for at least 30 minutes before blending.
- For even better results, roast them in the oven at 250°F (120°C) for 10–15 minutes to remove excess moisture.
These techniques help create a firmer, drier mixture that holds together better when shaped into patties.
FAQs and Additional Tips
FAQs Based on Common Google Searches
1. Can you make falafel with canned chickpeas?
Yes, but it’s not ideal. Canned chickpeas are already cooked and contain excess moisture, which makes it difficult for the falafel to hold its shape when fried. To compensate, you need to add binding agents like flour or breadcrumbs, dry the chickpeas thoroughly, and consider baking or pan-frying instead of deep-frying. However, the texture and flavor won’t be as authentic as falafel made with soaked dried chickpeas.
2. How do you remove moisture from canned chickpeas?
To reduce moisture, follow these steps:
- Drain and rinse the chickpeas thoroughly.
- Pat them dry using a clean towel or paper towel.
- Let them air-dry for at least 30 minutes.
- Roast them in the oven at 250°F (120°C) for 10–15 minutes to evaporate excess water.
By doing this, you can create a firmer, drier mixture that holds together better when making falafel.
3. What’s the difference between hummus and falafel?
Both hummus and falafel use chickpeas as a main ingredient, but their preparation and texture are completely different:
- Hummus is a smooth, creamy dip made from cooked chickpeas, tahini, lemon juice, garlic, and olive oil.
- Falafel is a crispy, deep-fried patty made from ground, raw soaked chickpeas, herbs, and spices.
Using cooked chickpeas (such as canned ones) is great for hummus but problematic for falafel.
4. Can I freeze soaked chickpeas for later use?
Yes! If you want to prepare falafel quickly, you can soak a large batch of dried chickpeas and freeze them for later. Here’s how:
- After soaking the chickpeas for 12–24 hours, drain them well.
- Spread them on a baking sheet in a single layer and freeze until solid.
- Transfer them to a sealed freezer bag and store them for up to 3 months.
- When ready to use, thaw at room temperature for a few hours and proceed with your falafel recipe.
This is a great way to save time while still achieving the best falafel texture.
5. What happens if you use cooked chickpeas in falafel?
If you use cooked chickpeas (including canned ones) instead of soaked raw chickpeas, the falafel may:
- Fall apart when frying due to excess moisture.
- Be too soft or mushy inside instead of light and fluffy.
- Lack the right texture and crispiness that comes from raw soaked chickpeas.
To fix this, you’ll need to add extra flour or starch, bake instead of fry, and dry the chickpeas as much as possible.
Conclusion
Summary of Key Points
- Dried chickpeas are the best choice for falafel because they provide the perfect texture, natural binding, and authentic flavor.
- Canned chickpeas contain too much moisture and lack raw starch, making falafel more likely to fall apart or turn mushy.
- Soaking dried chickpeas for 12–24 hours is crucial for making falafel that is crispy on the outside and fluffy on the inside.
- Canned chickpeas can be used as a last resort, but they require extra preparation, such as adding binding agents, drying them thoroughly, and adjusting cooking methods.
Final Recommendation: Stick to Dried Chickpeas for Best Results
If you want authentic, restaurant-quality falafel, using soaked dried chickpeas is the best option. The extra time required for soaking is worth it, as it leads to better texture, taste, and structural integrity when frying.
Alternative Options if Using Canned Chickpeas
If you only have canned chickpeas, you can make falafel work by:
- Draining and drying them thoroughly.
- Adding extra binding agents like flour or breadcrumbs.
- Baking or pan-frying instead of deep-frying to prevent them from falling apart.
- Roasting them lightly to remove excess moisture.
While these workarounds help, dried chickpeas will always produce superior falafel in terms of crispiness, binding, and overall flavor. If you want the best possible falafel experience, plan ahead and take the time to soak your chickpeas!