Short answer
Falafel need dried chickpeas that are soaked but not cooked, because raw soaked beans grind into a coarse mix that binds and fries crisp. Canned chickpeas are already cooked and wet, so they turn to paste and fall apart in the oil.
Dried chickpeas for falafel must be soaked in cold water for 12 to 24 hours but never cooked. Raw soaked chickpeas grind to a coarse, dry crumb that holds together and fries crisp. Canned chickpeas are already cooked and full of water, so they blend to a paste and the falafel fall apart in the oil.
Why do falafel need dried chickpeas and not canned?
Falafel need dried chickpeas because the raw starch in a soaked bean binds the mix as it fries, while canned chickpeas have already been cooked and softened. The difference shows in the first minute in the oil.
A soaked dried chickpea is firm and a little crunchy, and it breaks into dry grains in the food processor. A canned chickpea is soft and wet, and it turns into hummus-like paste. That paste has no structure, so it either dissolves in the oil or fries into a dense, gummy ball. This is the reason almost every traditional falafel method begins with a long soak.
How long should dried chickpeas soak for falafel?
Soak dried chickpeas for falafel for 12 to 24 hours in plenty of cold water. The chickpeas should roughly double in size and feel tender when pressed, with no hard white centre when broken in half.
Use at least three times as much water as chickpeas, because they absorb a lot. Add no salt and no baking soda to the water for falafel. Cut one chickpea open after 12 hours: if the centre is still chalky and hard, keep soaking. After 24 hours in a warm room the water can start to smell sour, so refrigerate the bowl or change the water.
How many dried chickpeas do you need for falafel?
About 300 to 400 g of dried chickpeas makes enough falafel for four people, or roughly 20 to 28 walnut-sized balls. The dried beans grow to two to two and a half times their weight after soaking.
| Dried chickpeas | Soaked weight (approx.) | Falafel made (approx.) | Serves |
|---|---|---|---|
| 200 g | 450 g | 12 to 14 | 2 |
| 300 g | 650 g | 18 to 22 | 3 to 4 |
| 400 g | 850 g | 24 to 28 | 4 to 5 |
| 500 g | 1 kg | 30 to 36 | 6 |
These numbers are approximate and vary with the size of the falafel and the amount of herbs in the mix.
What is the difference between dried and canned chickpeas for falafel?
The difference is moisture and starch: dried soaked chickpeas are firm and dry, while canned chickpeas are cooked, soft and wet. Each suits different dishes.
| Feature | Dried and soaked | Canned |
|---|---|---|
| State | Raw, firm | Fully cooked, soft |
| Moisture | Low after draining | High |
| Ground texture | Coarse, crumbly | Smooth paste |
| Best for falafel | Yes | No |
| Best for hummus, salads | Needs cooking first | Yes, ready to use |
Canned chickpeas are still very useful for hummus, salads and stews. They are just the wrong tool for falafel.
How do you grind soaked chickpeas for falafel?
Grind soaked chickpeas in a food processor with herbs, onion and garlic, using short pulses until the mix resembles coarse sand. Drain the beans well and pat them dry first.
- Drain the soaked chickpeas and spread them on a clean towel for a few minutes.
- Add them to the processor with onion, garlic, parsley, cilantro and spices.
- Pulse in short bursts, scraping the bowl, until the pieces are about the size of rice grains.
- Squeeze a handful. It should hold together without releasing liquid.
- Chill for 30 minutes before shaping.
A meat grinder with a coarse plate also works and gives a very even texture.
Can you use fava beans or split peas instead of chickpeas?
Dried fava beans can replace chickpeas in falafel, and they are the base of Egyptian ta’amiya. Split peas and lentils are not traditional and give a different, denser result.
Peeled split fava beans soak faster and make bright green falafel with an earthy flavour. Many cooks use half fava beans and half chickpeas for a softer centre. Whatever bean is used, the rule stays the same: soak raw, never cook or can.
What can go wrong when soaking chickpeas for falafel?
The main problems are a soak that is too short, a soak that is too long in warm weather, and chickpeas that are very old. Each shows up as either a gritty mix or a sour smell.
- Gritty or hard bits: the soak was too short or the chickpeas were old. Soak longer.
- Sour smell: the bowl stood too long in a warm kitchen. Refrigerate or change the water.
- Mix will not hold: the beans were not drained well. Pat dry and add a spoonful of flour.
- Dark skins in the mix: harmless, though some cooks remove skins for a paler falafel.
Chickpeas that have sat on a shelf for years soak and cook less evenly, so buy from a shop with fast turnover.
How do you store dried chickpeas?
Store dried chickpeas in an airtight container in a cool, dry, dark cupboard, where they keep for a year or more. Soaked chickpeas should be used the same day or kept in the refrigerator for a day.
Label the date of purchase, since older beans take longer to soften. Do not mix an old batch with a new one if consistent soaking matters.
Do you need baking soda or salt when soaking falafel chickpeas?
No, soaking chickpeas for falafel needs only cold water. Baking soda softens the skins and speeds up cooking, which suits hummus, but it makes a falafel mix too soft and pasty.
Salt in the soaking water is also best left out, because it can toughen the skins slightly and makes seasoning harder to control. Add salt to the mix itself, then taste a fried test falafel and adjust. Drain the chickpeas completely and discard the soaking water, which carries starch and a bean flavour.
Where can you look for dried chickpeas near Elsafadi Supermarket?
Elsafadi Mediterranean Supermarket in Edmonton does not have dried chickpeas on its recorded list, so this guide cannot say whether they are stocked. This guide is independent and takes no orders.
The menu page lists items described in a 2014 Canadian Grocer article, such as tahini, frozen mulukhiyah and fresh olives. The article describes the store as stocking Middle Eastern products from its customers’ home regions, but it does not mention dried legumes by name. Ask by phone using the number on the hours and location page before making the trip.
Common questions
How many dried chickpeas make enough falafel for four?
About 300 to 400 g of dried chickpeas, which swell to roughly double or more after soaking, makes 20 to 28 walnut-sized falafel. That is generally enough for four people as a main with salad, bread and sauce.
Can I soak chickpeas for less than 12 hours?
A shorter soak of 8 hours can work, but the centre of the chickpea may stay hard and the mix turns gritty. Overnight soaking in plenty of cold water gives the most reliable falafel mix.
Should chickpeas be soaked in the refrigerator?
In a warm kitchen, soak chickpeas in the refrigerator, especially past 12 hours, to avoid fermentation and a sour smell. In a cool kitchen, a counter soak of 12 to 18 hours is fine.
Can I use chickpea flour instead of whole dried chickpeas?
Chickpea flour alone makes a pasty dough, not falafel. A spoonful of it can help bind a wet mix, but the coarse texture of ground soaked chickpeas is what gives falafel their crumb and crust.
Looking for the basics? Elsafadi Mediterranean Supermarket address and opening hours are on the home page.
This article is general information from an independent guide, not from Elsafadi Mediterranean Supermarket itself. For the store’s current details see hours and location.