Feta Stuffed Falafel
Crispy and flavorful falafel stuffed with a mixture of onion and feta cheese.
Servings: 24 pieces
Ingredients
- 1 ½ cup dried chickpeas.
- 1 medium onion quartered.
- ⅓ cup fresh parsley roughly chopped.
- ⅓ cup fresh cilantro roughly chopped.
- 4 large garlic cloves.
- 1 ½ teaspoon salt. or to taste.
- ¼ cup flour.
- 1 teaspoon baking powder.
- 1 teaspoon cumin.
For the stiffing:
- 2 Tablespoon olive oil.
- 1 medium red onion diced.
- ½ cup crumbled feta cheese.
- Oil for frying.
Instructions
Make the falafel:
- In a large bowl, add chickpeas then add enough water to cover. Let soak overnight.
- Drain the chickpeas, place in a food processor, puree , work in patches if necessary.
- Transfer the processed chickpeas to a bowl.
- In the food processor, add onions, garlic, parsley and cilantro.
- While the blade still running add the chickpeas in patched until you are done and everything is well pureed together.
- Add the salt, flour, baking powder,cumin and process again.
- Transfer the mixture to a bowl and refrigerate while making the stuffing.
Make the Stuffing:
- In a skillet over medium heat, add oil then sauté onions until fragrant, turn off heat and let it cool for 10 minutes.
- When it has cooled add the feta cheese and combine everything well
Assemble the falafel:
- Take about two tablespoons of the chickpea mixture, make a small well in the middle add ½-3/4 teaspoon of the feta mixture in the middle then close to form a ball. Press lightly to flatten a bit and form a patty.
- Work your way until you are done with the while patch. You can freeze the patties at this point for a later use or start frying them.
- Heat about 2 inched of oil in a frying pan over medium heat, then fry on each side for few minutes ( mine took 3 minutes per side).
- Drain on paper towel.
- Enjoy stuffed in pita with tomatoes, onion, green lettuce, cucumber and drizzle with some tahini sauce.