Halloumi-stuffed falafels

2
30 minutes

Ingredients

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

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