Crispy Chickpea Patties (Falafels)

Crispy chickpea patties (Falafels)

Servings 2 - 4
Author Alida Ryder


  • 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
  • coleslaw
  • 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
  • wraps/pitas


  • 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.
  • Serve immediately.