Hello Claire. Making baked falafel with canned chickpeas is very easy to do, and you can achieve a wonderful crispy texture if you keep a few key principles in mind. Because canned chickpeas contain much more water than traditional soaked dried chickpeas, the main challenge is managing moisture so the mixture holds together properly.
First, moisture control is crucial. Drain and rinse your chickpeas thoroughly, then spread them out over clean kitchen towels or paper towels. Pat them firmly and let them sit for fifteen to twenty minutes until the surfaces are completely dry. Wet chickpeas will cause the mixture to become too loose and steam rather than crisp.
When blending your ingredients in a food processor, add the dried chickpeas along with fresh herbs such as parsley and cilantro, minced garlic, onion, cumin, coriander, salt, and black pepper. Pulse the mixture in short bursts until it is finely minced and crumbly, but stop before it turns into a smooth paste. If you blend it too smooth like hummus, the texture will be overly dense and sticky.
To answer your question about flour: yes, adding two tablespoons of all-purpose flour, chickpea flour, or fine breadcrumbs will help absorb any remaining liquid and bind everything together. I also recommend adding half a teaspoon of baking powder, which helps keep the inside tender and fluffy rather than dense.
Once the mixture is ready, place it in the refrigerator for at least thirty to forty-five minutes before shaping. Chilling allows the starches to hydrate and firms up the mixture, making it much easier to form into patties without crumbling.
For baking, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking tray with parchment paper and brush it generously with olive oil. Shape the mixture into small, slightly flattened discs and place them on the tray, then brush or spray the tops of each falafel with a little more olive oil. Bake for twenty-five to thirty minutes in total, flipping them gently at the fifteen-minute mark. The contact with the oiled baking sheet will give you a beautifully golden, crispy crust on both sides. Enjoy your dinner!
