Feta-stuffed falafel

May 6, 2010 (Last Updated: January 11, 2019)

Feta-stuffed falafel


  • 500g white chickpeas, soaked
  • overnight (or use tinned)
  • 125ml (½ cup) dried coriander
  • 15ml (1 tbsp) ground coriander
  • 1 garlic clove, finely chopped
  • 2 onions, chopped
  • salt and freshly ground black pepper,
  • to taste
  • 5ml (1 tsp) dried chilli
  • 10ml (2 tsp) ground cumin
  • 10g Danish feta, cubed
  • oil, for deep-frying



Combine all the ingredients except the feta and oil in a bowl and mix to combine well.


Roll the mixture into small balls and push a cube of feta into the middle of each ball, rolling again to seal.


Deep-fry the balls in batches in hot oil until golden brown. Drain on paper towel and serve


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