July 24, 2010

Stuffed falafels

The other day Sarah asked me if there was anything that was made of meat that I missed eating. I said no, because anything that is made with meat I can replicate (and make it better). But one thing I haven't had since my vegetarianism is cheese filled burgers. So I wanted to make some. And since I've been crazy about falafels lately, I thought stuffed falafels would be a good experiment. And man were they delicous.

I used three types of cheese, mozzarella, pepper jack, and sharp cheddar. I would say the pepper jack was my favorite, I have a thing for spicy food. But it was all good, the cheddar worked well with the chives and tomato and of course mozzarella is always good in anything.

Pulse chickpeas, tahini, and chives in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onions, and tomatoes.

Shape chickpea mixture around two pieces of diced cheese, into 1-inch-thick patties
Of course, traditional falafels are not this big.
But I am not traditional.
And this is not a traditional recipe.
It is a cheese-stuffed one.
Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 2 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain.

Eat a few plain when no one is looking, serve the rest over salad.
Official list of Ingredients

1 16oz can chickpeas, drained and rinsed

2 Tbs. Tahini

1-2 tomatos diced

1 onion, diced

1 Tbsp cut chives

1/3 cup flour

Diced cheeses of your choice.

Olive oil, for frying


  1. Followed the link from El Jay land. Looks awesome and bookmarked for later!

  2. I love falafel and these look awesome! Definitely adding to my list of recipes to try.

  3. We tried this but we left out the tomato and used feta cheese instead. It was amazing.

  4. Oooh feta cheese sounds perfect in these, Ill have to try it tonight, thanks :)