Halloumi-stuffed falafels
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Sally Abé's falafel recipe contains a surprise chunk of halloumi stuffed inside, creating a beautiful union of what are already natural bedfellows in salads, wraps and sandwiches. The saltiness of the halloumi adds beautiful flavour to the lightly spiced chickpea falafels, which are then deep fried until golden and served with salad and a creamy tahini dip.
First published in 2016
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Ingredients
Metric
Imperial
Falafels
- 400g of tinned chickpeas, drained and dried on kitchen paper
- 1/2 red onion, diced
- 3 tbsp of flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp salt
- 50g of halloumi, cut into 1cm cubes
- oil, for deep frying
To serve
- salad leaves
- tahini
SAVE RECIPE
Equipment
- Food processor
- Deep-fryer
Method
1
Begin by making the falafel mixture. Place the chickpeas, onion, flour, cumin, coriander, baking powder and salt into a food processor and blitz until the mix comes together in a ball
2
Divide the mixture into 8 pieces even pieces
3
Preheat a deep-fryer to 180°C
4
One piece at a time, flatten the falafel into a circle in the palm of your hand and place a piece of halloumi in the middle. Wrap the mix around the halloumi and roll in your hands to form a smooth ball. Repeat with the rest of the mixture
5
Deep fry the falafels for 4–5 minutes until golden brown and crispy, leaving to drain on kitchen paper
6
Serve with a mixed salad and tahini dip
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