These protein packed snacks are perfect with spaghetti, in a sandwich, or just as an app with tomato sauce. Skip the cheese or try cashew mozz for vegan fare, and keep the falafel size small to maximize crunch!
ingredients
makes about 2 dozen small falafels
8 oz (about 1 cup) dried chickpeas, soaked overnight but not cooked
1-2 ounces (about 1-2 cups) Fresh Basil Leaves
10 grams (1-2 cloves) Garlic
1 Teaspoon Fennel Seed, optional
1 Teaspoon Table Salt
3 Oz Mozzarella Cheese, cut into 24 cubes about 3/4” in size
Oil for frying
deviations & tips
Don’t let the cheese cubes get much bigger than 3/4” or they’ll be more difficult to cover.
Resting the mixture for 15 minutes allows starch to seep out and helps to maintain a more cohesive ball.
More traditional falafel herbs like parsley, cilantro, and mint can certainly be subbed for the basil.
Sub an ounce of greens (arugula, kale, spinach…) for up to an ounce of basil.
Delicious with or without the cheese!
the method
Drain soaked chickpeas and dry in a salad spinner. Add to food processor along with garlic, basil, fennel seed, and salt. Process until finely minced while stopping and scraping the sides as needed. Continue processing until a small amount of mixture can barely hold together. Cover mixture and refrigerate for at least 15 minutes.
Process until finely minced and can hold together.
Scoop up a scant spoonful of mixture using a tablespoon/half ounce scooper. Use your finger to make an indent, insert a cube of cheese, and cover the cheese with a little more mixture (you’ll have a heaping spoonful at this point). Release the scoopful into your hand and gently squeeze (not roll) into a ball. Set aside.
Press an indent into the scoopful of mixture.
Insert cheese into cavity.
Heat 3/4” of oil in a skillet to 375F. Gently lower the balls into the oil and make sure to maintain some space between each. DON’T DISTURB them until they are browned on the bottom in order to keep them from falling apart. This will take about 2 minutes. Flip over each and continue to fry for about another 2 minutes or until browned. Remove and drain on a plate double lined with paper towels. Repeat process with remaining falafel balls and be sure to maintain an oil temperature of 350-375F while frying.
Serve with tomato sauce or as desired.
Cheesy Basil Falafel with Tomato Sauce
Cheesy Basil Falafel on Multi-Grain Sourdough
Recipe adapted from:
LÓPEZ-ALT, J. KENJI. Serious Eats. https://www.seriouseats.com/recipes/2016/03/the-food-lab-vegan-experience-best-homemade-falafel-recipe.html. Website.