Falafel stuffed with sweet peppers and feta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 302, total fat 24 G., saturated fats 4 G., proteins 8 G., carbohydrates 15 G., fiber 1 G., cholesterol 8 mg, sodium 211 mg, sugar 1 G.
Calories 302, total fat 24 G., saturated fats 4 G., proteins 8 G., carbohydrates 15 G., fiber 1 G., cholesterol 8 mg, sodium 211 mg, sugar 1 G.
Using store-bought falafel mix shortens the ingredient list for this hearty, cheese-filled appetizer and cuts down on prep time. Meanwhile, the unexpected addition of Parmesan cheese helps enhance the flavor. To serve, prepare a quick dipping sauce using tahini, a sesame paste. Look for it in the Middle Eastern section of your supermarket or online.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups falafel mix (about 280 g)
- 1/3 cup finely crumbled feta (about 60 g)
- 1/3 cup finely chopped roasted sweet pepper (about 90 g)
- 1/4 cup parsley leaves, finely chopped
- 2 tbsp. l. grated parmesan
- 2 tsp extra-virgin olive oil
- 2 tsp red wine vinegar
- 1 teaspoon dried mint (crush with your fingers)
- 1/4 cup tahini
- Juice of half a lemon
- Vegetable oil, for frying
- Sliced cucumber and lemon wedges, for serving
- Special equipment: deep fat thermometer
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Cooking the dish according to the recipe:
- Place the falafel mixture in a large bowl and add water 1/4 cup at a time, mixing well with your hands after each addition, until the mixture is moist, sticky, and pliable enough to squeeze and roll without cracking. Let sit for 15 minutes.
- Add a little more water if the mixture becomes too dry. Don't be afraid to add water; the mixture may seem too wet at first, but it will eventually reach the desired consistency. If the mixture remains too wet, add a little more falafel mixture.
- Meanwhile, combine feta, roasted peppers, parsley, Parmesan, olive oil, vinegar, and mint in a small bowl, breaking up any feta pieces; set aside.
- In a medium bowl, combine tahini, lemon juice, and a large pinch of salt. Stir in enough water to thin the sauce to the desired consistency; set aside until ready to serve.
- Place the falafel mixture, 1 tablespoon at a time, on a baking sheet. Form the balls. Holding the ball in the palm of your hand, make an indentation with your finger and fill it with about 0.5 teaspoon of the pepper and feta filling. Seal the filling inside the ball and roll it until it is smooth. Refrigerate the falafel while you heat the oil for frying.
- Place about 2 inches of vegetable oil in a large saucepan, attach a deep-frying thermometer, and heat the oil to 375°F (190°C).
- Fry the falafel balls, a few at a time, adjusting the heat to maintain the desired temperature, until golden brown, 3-4 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Serve the falafel with cucumber slices, lemon wedges, and tahini sauce.
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