Everyday cooking
Stuffed Falafel
Stuffed Falafel recipe! Crunchy appetizer filled with perfectly melted Violife Epic, just dip into rich creamy tahini sauce and enjoy. Truly irresistible!
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Cooking time20 minutes
Prep time15 minutes
DifficultyEasy
Servings6 portions
- 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
FOR THE CREAMY TAHINI DIP:
- 150 g Violife Creamy Original
- 100 g tahini
- 1 tsp paprika
- Zest of 1 lemon
- salt and pepper
FOR SERVING:
- 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
- Drain and rinse the chickpeas.
- To make the dip, whisk all ingredients together in a bowl. Set aside.
- Transfer the chickpeas to a food processor with onion, garlic, flour, cumin, salt and pepper, and blitz until chunky.
- Transfer the mixture to a large bowl and use a fork to fluff it up.
- 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.
- 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.
- Serve alongside toasted pita breads, creamy tahini sauce and vegetables of your choice.
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