Chickpea Cakes (Falafel) Recipe

Makes 8 small cakes

Ingredients

For the falafel:

• 1 (15-ounce) can chickpeas, rinsed and drained (or 1 1/2 cups dried chickpeas, soaked overnight in cold water and cooked in clean water for 1 hour or until tender)
• 2 garlic cloves, crushed
• 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 Tbsp. freshly chopped parsley, coriander or mint leaves
• 2 Tbsp. plain flour
• Salt and freshly ground black pepper
• 3 Tbsp. vegetable oil

For the coating:

• 3 Tbsp. plain flour
• 1 egg, beaten
• 3 Tbsp. dried bread crumbs or polenta

To serve (optional):

• Hummus or Greek yogurt
• Mini pita bread or flatbread
• 4 lemon wedges

Directions

Put all the ingredients for the falafel except the oil in a food processor. Season with salt and pepper. Blend to a smooth paste, then divide the mixture into 8 portions. Mold each portion into a patty shape. Put the flour into a small bowl, the beaten egg into another and the bread crumbs into a third. Roll the patties in the flour, then dip them in the egg and, finally, roll them in the bread crumbs.

Heat a large frying pan. Add the oil and the coated patties and fry for 2 to 3 minutes on each side until they are golden brown. Serve with a hummus or yogurt dip and some toasted pita or flatbread, if you wish, but they are also delicious just as they are with a little wedge of lemon.

From Cook on a Shoestring: Easy, inspiring recipes on a budget by Sophie Wright © 2013 Kyle Books.

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