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





To serve


  • Food processor
  • Deep-fryer


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
Divide the mixture into 8 pieces even pieces
Preheat a deep-fryer to 180°C
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
Deep fry the falafels for 4–5 minutes until golden brown and crispy, leaving to drain on kitchen paper
Serve with a mixed salad and tahini dip
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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