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Falafel Cocktail Bites

Prep time

20 min

Cook time

10 min



Grilled Aubergine

  • 1 large aubergine, thinly sliced
  • 15 ml olive oil
  • 15 ml dukkah spice


  • 200 g (½ can) chickpeas, drained
  • 30 ml chickpea flour, or all-purpose flour
  • 220 g courgettes, grated
  • 15 ml fresh parsley, chopped
  • 5 ml mild curry powder
  • Sea salt and freshly ground black pepper

For the coating

  • 125 ml dried breadcrumbs
  • 325 ml canola oil, for shallow frying

Serve with

  • 4 cherry tomatoes, rinsed


  1. To make the aubergine: Thinly slice the aubergines using a knife or a mandolin. Place on a plate or tray lined with kitchen paper. Brush each side with oil and sprinkle with the dukkha spice mixture.
  2. Heat a griddle pan on the stove until hot. Place the aubergine slices on the hot griddle and grill for about 1 minute on each side to create griddle lines. Place the slices on a clean plate lined with paper towel.
  3. To make the falafel balls: Place the chickpeas in a blender. Process until smooth. Place in a mixing bowl with the rest of the ingredients.
  4. Mix until well combined. Scoop spoonfuls, shape into small balls. Roll the balls in the breadcrumbs on a flat plate. Ensure each ball is well coated. Heat the oil in a small pan. You will know the heat is just right when you can drop in a breadcrumb and it floats to the top once dropped in the oil.
  5. Fry about 4 balls at a time until they are beautifully golden brown in colour. Place on a paper towel to drain off all the excess oil and allow it to cool enough to be able to handle.
  6. To assemble the falafel cocktail bites, skewer the falafel with the grilled aubergine and cherry tomato. Serve either homemade tomato relish of store-bought tomato relish.

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