• 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