Hello! So here I am with an easy breezy falafel recipe ! Purists, please forgive me, but there are times when we all want a fast meal which is as healthy and nutritious as its fabulously scrumptious. Presenting my Vegetable Cheese Falafels!
Now the truth is, as much as I love cooking/ baking, I don’t really want to slave over the stove. Not if I can help it. Therefore the endeavor to make easy uncomplicated meals such as these vegetable cheese falafel recipe. It helps that they are so popular with the family that they’ll happily chow them down for lunch the next day as well.
I like to keep a box of cooked chickpeas in my freezer. And that is really your best friend! You can make any meal substantial by just adding a couple of handfuls of these – salads, soups, sandwiches ( we need to talk about chickpeas sandwiches, someday), curries. Having these handy also means you can make falafel recipe at a moments notice. Well almost.
You can use any vegetable combination you like. Any kind of cheese you enjoy. I used MOTHERDAIRY ‘ cheese cubes as I’m doing an exciting collaboration with them. The cheese just adds another element of oozy deliciousness. I’m not a fan overly cheesy dishes, but here, it adds a nice balance in taste and keeps the falafel recipe moist from inside.
It’s a great make-ahead recipe. Simply shape the falafel recipe and refrigerate them. Bake them or pan fry them whenever you’re ready to eat. Served with whole wheat pita, hummus, and a little green salad, this is one wholesome meal fit for easy weeknight dinner and even entertaining. You can serve all of this as a DIY falafel station. What fun!
Now because everything good must be shared, here’s the recipe for these toothsome Vegetable Cheese Falafel recipe. I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and FACEBOOK for more fabulous recipes!
Vegetable Cheese Falafels
- 2.5 cups Chickpeas, cooked
- 1 Carrot, grated
- 1/2 cup Peas, boiled
- 1 Onion, diced
- 4-5 Garlic cloves
- 1 Green chilli, chopped
- 2 tsp + 2 tbsp Vegetable oil
- Fresh Coriander, a small handful
- 2-3 Tbsp Besan/ Chickpea Flour/Gram Flour You can also use all purpose flour
- 1 tsp Cumin/ Jeera
- 1 tsp Coriander powder
- Salt & Pepper to taste
- 4-5 Cheese cubes, cut into quarters
- 2 Tbsp Sesame seeds optional
- Heat 2 tsp oil in a saute pan. Add the cumin seeds. When they splutter, add in the garlic cloves and chopped onion. Saute for 2-3 minutes.
- Stir in the grated carrots and cooked peas along with coriander powder, salt and pepper. Cook for another 3-4 minutes.
- Take it off the heat and let this mixture cool.
- Place the cooked chickpeas, green chilli, fresh coriander in a food processor. Pulse till a rough, coarse mixture is formed.
- Add the cooked vegetables and pulse a few more times, till the mixture comes together. It can be a slightly chunky mixture.
- Take this batter out in a bowl and mix in the besan/ chickpea flour well.
- Form into 15 equal sized balls. Working with one ball at a time, make a deep indent with your finger. Place one piece of cheese cube in the center. Enclose the filling with the falafel mixture. Roll into a ball and flatten slightly. Sprinkle some sesame seeds to the surface (optional).
- Continue with the rest of the dough. Refrigerate for an hour for the falafels to set better.
- Preheat your oven to 180C. Line a baking tray with aluminium foil.
- Place the falafels on the prepared tray. Brush with vegetable oil and bake for 25-30 minutes or until golden brown.
- Alternatively, you can pan fry the falafels. Serve warm with hummus, pita bread and salad greens. Enjoy!