Name: Canned-Chickpea Falafel Patties
Cuisine: Vegan
Ingredients: 2 (15 oz.) cans chickpeas, drained, rinsed and patted very dry; 1 Tbsp dried parsley; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp ground coriander; 2 tsp paprika; 2 tsp garlic powder; 1 tsp turmeric; 1½ tsp salt; 1 tsp baking powder; 1 Tbsp lemon juice; ¼ to ½ cup chickpea flour, added as needed; Olive or neutral oil for frying

INGREDIENTS

Complete recipe

2 (15 oz.) cans chickpeas, drained, rinsed and patted very dry
1 Tbsp dried parsley
2 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
2 tsp paprika
2 tsp garlic powder
1 tsp turmeric
1½ tsp salt
1 tsp baking powder
1 Tbsp lemon juice
¼ to ½ cup chickpea flour, added as needed
Olive or neutral oil for frying

METHOD

Make it

1
Drain and rinse the chickpeas, then pat them thoroughly dry.
2
Pulse in a food processor or crush by hand. Leave them coarse and crumbly. Do not puree them into hummus.
3
Add parsley, cumin, chili powder, coriander, paprika, garlic powder, turmeric, salt, baking powder and lemon juice.
4
Mix in ¼ cup chickpea flour.
5
Let the mixture rest for about 10 minutes.
6
Test it by squeezing some together in your hand. It should hold its shape. If it's too wet or crumbly, add more chickpea flour a tablespoon at a time, up to about ½ cup.
7
Form into small, fairly flat patties.
8
Heat a thin layer of oil in a skillet over medium heat.
9
Cook until well browned and crisp, about 3 to 4 minutes per side.

Cooking notes

An adaptation inspired by the chickpea-flour recipe, not the published AMC formula.
The final version uses chickpea flour only; it supersedes the earlier flour-or-breadcrumb alternatives.

Serving suggestions

Tahini sauce
Bannock or pita