Spicy cheese-stuffed falafel
The cheese stuffing is an intense burst of texture and flavor! Luscious food at its very best! Leeks can be replaced with one small white onion and a few spring onions. (Cooking time does not include soaking time for the chickpeas).
8.5 oz chickpeas (soaked for 12 hours)
2 medium garlic cloves
1 1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon black pepper
1 cup leek (chopped)
1/2 bunch parsley
1/4 bunch coriander
1 teaspoon coriander seeds
7 oz Frico Red Hot Dutch Edam cheese (wedge) (approximately)
2 tablespoons sesame seeds
1 cup vegetable oil (for frying)
Drain the soaked chickpeas and rinse them with fresh water, then place them in a food processor. Add salt, pepper, garlic and ground coriander. Blend until well combined and the chickpeas have reached a crumbly paste consistency. Use a spatula to empty the dough in a bowl. Set aside.
Place leeks, parsley and fresh coriander leaves in the food processor and blend until smooth.
Gradually add the greens to the chickpeas bowl and mix with a spatula to keep a thick consistency that can be easily shaped by hand into falafel patties. Add coriander seeds and mix until well combined.
Cut the cheese into small cubes.
Heat oil in a deep frying pan. Use your hands to shape about 1 heaped tablespoon of dough into a round falafel patty. Press in the middle to make space for the cheese. Add cheese cube and use your hands to close the falafel patty into a ball and pat it to slightly flatten it – make sure the cheese is totally covered with falafel dough. Sprinkle some sesame seeds and use a spoon to carefully drop it into the hot oil. Lower the heat to medium. Repeat the process without overcrowding the pan.
Fry for a few minutes on both sides until golden then drain on kitchen paper. Serve hot with fresh tomatoes and wholesome baladi or shami bread.
