Most of the time, canned beans are an easy substitution for dried legumes. However, there is one relatively common recipe where such a swap isn’t always so simple: falafel. Most falafel recipes you find online call for canned or precooked chickpeas, but the really good ones necessitate starting from dried beans. These are soaked before being ground, formed into patties and fried. Try it sometime when you have a few extra hours. It’s magical and worth the time.
To transform canned beans into worthy, non-mushy falafel, you’ve got to do two things: First, take care not to over-grind the chickpeas; pulse carefully in a food processor until they’re ground just enough to hold together. Second, add a little self-rising flour to absorb excess liquid and to provide the bit of lift you’ll be missing when you broil, instead of fry, these patties. An abundance of fresh parsley, garlic and ground cumin rounds out the minimalist ingredients list.