Meat stuffed falafel

I wanted to try this for so long.

A falafel is already a ball of clouds. Adding meat to the centre of this just sounded so amazing in my mind. But I’m not gonna lie, I did fail my first attempt. And since I was so determined to get this right, I tried again and succeeded. Seriously could’ve finished the whole plate. It was that good!!

For falafel:

• 1 can chickpeas (about 2 cups)

• 1/2 bunch cilantro, roughly chopped

• 1 shallot

• 1 garlic clove

• 1 tsp baking soda

• 1/4 tsp cayenne (optional)

• 2 tsp cumin

• Salt and pepper

• 1 egg

• 1 cup bread, soaked in water and drained completly (this makes the falafel so soft, but optional)

For meat:

• 1 lb minced beef

• 2 tbsp oil

• 1 cup cilantro, minced

• 1 tsp paprika

• 1 tsp garlic powder

• Salt

Serve with:

• Pita

• Fried eggplant

• Israeli salad

• Tchina

• Chummus

• Schug

• Etc….

DIRECTIONS:

1. Start by draining and rinsing your chickpeas. Dry them with a towel and remove as much skin as possible. Transfer to a food processor and blend until course but fine. It should not become a purée. Transfer to a mixing bowl.

2. In that same food processor, add cilantro, shallots and garlic. Process until minced. Add to chickpeas.

3. In your mixing bowl, add egg, spices, and drained bread. Mix very well. The mixture should hold a shape when pressed together. Store in the fridge for one hour or more.

4. Heat a pan to medium high heat. Add oil. Add meat and break it apart. Add spices and cilantro and mix until meat is fully cooked. Mince the meat mixture in food processor.

5. When ready to fry falafel, heat a pot of at least 3 inches of oil.

6. To assemble falafel, form eight circle with the felafel mixture on your hand, pressing a dent in the middle. Add about half a teaspoon of meat inside. Carefully close your felafel over the meat and shape as a ball.

7. Fry in hot oil for about a minute. Eat with your favorite toppings!

For full video, click here.

Enjoy,

Guila