I made these chickpea patties (or falafels as they are also known) a while ago when I wanted a quick and easy meatless dinner. I had a few wholegrain wraps and wanted something delicious and filling to fill them with. I decided to make my own falafels from scratch and instead of frying the ‘dough’ as is, I decided to dip them into some egg and breadcrumbs to give them an extra crunchy exterior.
Something that’s important to remember when making these patties is to not blend the chickpeas too much as they will become pasty and the texture after you fry them will not be pleasant. Instead, just pulse in your food processor until they are completely broken up but still have some texture to them. To flavour the falafels I used garlic, smoked paprika, cumin, coriander, chilli flakes and quite a bit of fresh parsley but there are many more ingredients you can add so play around until you have the flavours that you like most.
To serve the falafels, I decided to make wraps using a zesty coleslaw which I almost pickled using a mixture of lemon juice, salt & sugar and then made a cooling spread with yoghurt & a bit of mayo to calm the heat from the patties slightly. The end result was a really great little wrap which, served with ice-cold beer, made a great quick dinner filled with flavour and texture.
- 1 tin chickpeas drained and rinsed
- 2 garlic cloves finely chopped
- 1 beaten egg
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- large handful fresh parsley finely chopped
- salt & pepper
- 2 eggs beaten with a splash of water
- 1 cup flour seasoned with salt & pepper
- 1 cup bread crumbs
- oil for frying
- 2 cups coleslaw mix shredded cabbage and carrots
- 1/2 cup lemon juice
- 2 tsp salt
- 2 tsp sugar
- Yoghurt dip/spread
- 1/2 cup plain yoghurt
- 1/4 cup good quality mayonnaise
- 1 tsp mustard
- 2 tsp fresh lemon juice
- salt & pepper
Place the chickpeas in your food processor and pulse until broken up but not pasty. (you could also do this with a fork or a potato masher)
Mix the chickpeas with the garlic, egg, spices and parsley and season to taste.
Place the flour, egg and breadcrumbs in separate bowls.
To make the coleslaw, combine all the ingredients and set aside. To make the yoghurt dip/spread, mix all the ingredients and set aside.
With damp hands, form the chickpea mixture into patties and place first into the flour, then egg and finally into the breadcrumbs, coating well each time.
Heat the oil in a large frying pan and fry the patties until golden brown on both sides and heated through.
Drain on kitchen paper and set aside.
To serve, place the chickpea patties (falafels) and some of the coleslaw in a wrap/pita and drizzle some of the yoghurt dip over the patties.