Student Recipe of the Week: Falafel


photoFalafel is traditionally a middle-eastern street food, but can be easily made in a student kitchen. The only thing you might not have is a blender, but with a bit of elbow grease you can mash the chickpeas by hand.

Serves: 6

Cost: £7.47 (£1.25 per portion)

Prep and cooking time: 45 minutes

2 cans of chickpeas
Handful of coriander
1 tablespoon cumin
1 teaspoon of chilli powder
3 tablespoons of plain flour
1 egg

For the sweet potato wedges:
3 medium sweet potatoes
1 tablespoon of salt
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon paprika
2 tablespoons oil

To Serve:
1 tub of salsa
1 tub of tzatziki

1. Cut the sweet potatoes into wedges, place in a roasting tin and sprinkle with salt, spices and oil. Roast on a high heat in the oven for 40 minutes.
2. In a blender, mix the chickpeas, coriander, cumin, chilli powder, flour and the egg together.
3. Make balls out of the mixture and squash them into burger-sized patties. If the falafel burgers do not stick together properly, try adding another egg, and a tablespoon of oil.
4. Heat the oil in a frying pan and fly the falafel for only a couple of minutes on each side until slightly brown. You can fry the falafel in more oil for longer to get a crispier effect, but these are obviously not as healthy!
5. Remove the wedges from the oven, the falafel from the flying pan, lay out the dips and enjoy!

Note: Falafel is also great in pita breads or as part of a salad.


Second year Oceanography student with a travel addiction.

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