use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Stuffed Falafel

Stuffed Falafel recipe! Crunchy appetizer filled with perfectly melted Violife Epic, just dip into rich creamy tahini sauce and enjoy. Truly irresistible!

Has average rating

Total rating count

  • Prep time15 minutes
  • Servings6
vegan starters appetizers
vegan recipes to impress
recipe image Stuffed Falafel
  • 200 g Violife Epic Cheddar flavour block, cubed
  • 1 cup chickpeas, soaked overnight
  • 1 large onion
  • 4 cloves of garlic
  • 3 tbsps flour
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • vegetable oil for frying
  • 150 g Violife Creamy Original
  • 100 g tahini
  • 1 tsp paprika
  • Zest of 1 lemon
  • salt and pepper
  • 6 Pita breads, lightly toasted
  • Coriander, leaves only
  • 1 Tomato, diced
  • 1 Onion, sliced
  • 1 cucumber, in sticks
  • 1 red pepper, sticks
  • Lemon, wedges
  • Chili flakes
  1. Drain and rinse the chickpeas.
  2. To make the dip, whisk all ingredients together in a bowl. Set aside.
  3. Transfer the chickpeas to a food processor with onion, garlic, flour, cumin, salt and pepper, and blitz until chunky.
  4. Transfer the mixture to a large bowl and use a fork to fluff it up.
  5. Wet your fingertips and form the mixture into small balls. Place a Violife Epic cube inside the ball and roll between your fingertips to enclose. Repeat with all the falafel mixture.
  6. In a deep pan, heat the vegetable oil over medium heat. Fry the falafels 6 at a time for about 3 minutes on each side, until golden brown. Drain on kitchen paper.
  7. Serve alongside toasted pita breads, creamy tahini sauce and vegetables of your choice.