Name: AMC-Style Chickpea Falafel Patties
Yield: 6–8 thick patties
Cuisine: Vegan
Ingredients: 2 cans chickpeas, drained and rinsed; ½ small onion, roughly chopped; 2 cloves garlic; ½ cup fresh parsley or 2 tablespoons dried parsley; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon smoked or regular paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons lemon juice; 2 tablespoons tahini; ½ cup breadcrumbs; 2–4 tablespoons flour, as needed; 1 tablespoon olive oil, plus a little more for cooking

INGREDIENTS

6–8 thick patties

Ingredients

2 cans chickpeas, drained and rinsed
½ small onion, roughly chopped
2 cloves garlic
½ cup fresh parsley or 2 tablespoons dried parsley
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon smoked or regular paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons tahini
½ cup breadcrumbs
2–4 tablespoons flour, as needed
1 tablespoon olive oil, plus a little more for cooking

METHOD

Make it

1
Drain and rinse chickpeas thoroughly.
2
Mash with a potato masher or fork until mostly broken down, leaving some texture. Do not puree into hummus.
3
Finely chop onion and garlic.
4
Add onion, garlic, parsley, cumin, coriander, paprika, salt, black pepper, lemon juice, tahini and olive oil to the chickpeas.
5
Stir in breadcrumbs.
6
Add flour one tablespoon at a time until the mixture holds together when squeezed.
7
Let the mixture rest for 10–15 minutes so the breadcrumbs absorb moisture.
8
Shape into 6–8 thick patties.
9
Oven method: bake on parchment at 400°F for 25–30 minutes, lightly brushing with oil and carefully flipping after approximately 15 minutes.
10
Skillet alternative: cook in a lightly oiled skillet over medium heat for approximately 4–5 minutes per side, until browned.

Cooking notes

Softer patties from canned chickpeas, not traditional raw-soaked-chickpea falafel.
Four-can family variation, about 14–16 patties: 4 cans chickpeas, drained and rinsed very well; 1 medium onion, finely minced; 4 cloves garlic, minced; 1 cup fresh parsley, finely chopped, or 4 tbsp dried parsley; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp paprika; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; ¼ cup lemon juice; ¼ cup tahini; 2 tbsp olive oil; 1 cup breadcrumbs; ¼–½ cup all-purpose flour, as needed.
Four-can family method: Drain chickpeas thoroughly and mash, leaving small pieces. Mix in onion, garlic, parsley, seasonings, lemon juice, tahini and olive oil. Add breadcrumbs, then flour gradually until mixture holds together when squeezed. Rest 10–15 minutes. Shape 14–16 wide, somewhat thin burger-sized patties. Bake at 400°F about 25–30 minutes, carefully flipping halfway through, on a lightly oiled pan or parchment. Brush or spray tops with oil for more browning. Alternatively cook over medium heat in a thin layer of oil about 4–5 minutes per side.