These patties are perfect as a dinner-party starter on a shoestring, a finger food with friends or a snack for munching in front of the TV while a game is on.

Makes 8 small cakes


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


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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