Stuffed falafel

Ingredients for 1 servings:

• 400 g chickpeas from the can, drained
• 1 shallot(s)
• 1 garlic clove(s)
• ½ bunch parsley, fresh or 3 tbsp dried
• 1 tsp, heaped cumin powder
• 1 tsp, heaped coriander powder
• ½ tsp turmeric
• salt and pepper
• 9 tbsp flour
• 1 tsp, leveled baking powder
• 100 g feta cheese
• n. B. Oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Homemade falafel with canned chickpeas, filled with feta pieces

Drain the chickpeas and rinse with cold water. Dice the shallot and garlic. Roughly chop the parsley. Place the chickpeas, shallot, garlic, and parsley in a bowl and puree. Then stir in the cumin, coriander, turmeric, salt, and pepper. Mix the flour with the baking powder. Gradually add the flour mixture to the puree and mix. Once all the flour has been added, knead the dough by hand until you have a nice dough. Set the dough aside. Cut the feta cheese into 1.5 cm cubes. Take walnut-sized pieces from the dough, press a feta cube into the center, and form it into a ball. Make sure the dough is sealed tightly. It’s best to use a wok for frying, as this requires less oil. Add enough oil to the wok to just cover the balls. Heat the oil and fry the balls until golden brown. Perhaps a salad and a yogurt dip – something fresh with mint and lemon – would suffice.