Feta Stuffed Falafel (Baked)

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Ingredients

• 1 cup dried chickpeas, soaked overnight (6-24 hours)
• 3 cups herbs (parsley + cilantro + dill), chopped
• 1 medium red onion, peeled and quartered
• 1 medium beetroot, peeled and cubed
• 2 cloves garlic
• 2 tbsp pickled jalapenos
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1 tsp sumac
• 1 tsp smoked paprika (sweet or hot)
• 1/2 cardamom powder
• 1/2 tsp black pepper
• 1 tsp baking soda
• 6 tbsp chickpea flour
• 74 g feta cheese, cubed or crumbled
• 2 tbsp olive oil

Method

1. Strain and rinse soaked chickpeas.
2. In a food processor add chopped herbs (tender stems ok), onion, beetroot, garlic, jalapenos, spices. Add chickpeas and process to coarse meal.
3. Transfer chickpea mixture to medium bowl and incorporate baking soda and chickpea flour. Cover and refrigerate for at least 30 minutes.
4. Meanwhile heat oven to 220 C.
5. Using ice-cream scoop or spoon, take 2 tbsp of the mix and form into ball. Flatten and place 1-2 tsp feta cheese in the center. Fold the sides up to cover feta and re-from the falafel’s round shape.

6. Repeat with the rest of the mixture – you should get about 16 pieces.
7. Place on tray line with parchment paper. Brush with oil and bake in hot oven for 15 minutes. Flip and continue baking for another 10 minutes or until slightly crispy on top.
8. Serve hot or cold with your favourite sauce, salad and pita bread.

Tips and Variations

You can use any combination of herbs (parsley, cilantro, dill, mint, oregano, wild leeks) and vary the spices. Skip the feta cheese if you want to keep the recipe vegan.

If your food processor is too small, work in batches but add herbs first to help the mixture move and grind.

When forming the falafel balls dip your hands in the water to prevent sticking.

The cooked falafel lasts up to 3 months in the freezer.

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