Cook Time:
20 minutes
An ideal indulgence for those moments when you crave something beyond the ordinary falafel experience.
Servings:
8 servings
Ingredients
Method
Preferably the night before you want to make these, place the chickpeas in a large bowl and cover with water. Leave overnight to soak or leave to soak for at least 6 hours.
The next day, drain and rinse the chickpeas well.
Place the chickpeas in a food processor, along with the onion, parsley, coriander, garlic, flour, ground cumin, ground coriander, chili flakes, lemon juice, and a generous pinch of salt and pepper – don’t hold back on these as chickpeas soak up flavour.
Pulse until the mixture comes together to form a thick paste. Once the paste has formed and transfer to a bowl.
Put the bowl in the fridge for about 1 hour to firm up.
Scoop out balls of the mixture and use your hands to mould them into round balls, any size you preferred.
Make an indentation in the center of each ball, and press in a piece of feta cheese. Take each ball and roll it into a ball, encasing the cheese completely so you cannot see the cheese. You can let the balls set in the fridge for 30 minutes if you have time.
Gently roll the balls in the flour, then in the eggs, and finally in the panko, shaking off excess after each coating.
Deep fry in hot oil for 1 to 2 minutes per side or pan fry for 2 to 3 minutes per side until golden brown.
Serve while hot with your favorite dip.