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Goat's log and chick pea falafel |
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| Main courses |
Quiet easy |
4 |
60 min |
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- Place the chick peas, onion, cumin seeds, herbs and seasoning in a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the breadcrumbs and egg until well combined.
- Divide the chick pea mixture into 12 and with slightly wet hands, flatten each and place a pieces of goat’s log in the middle. Roll into a ball to encase the cheese, then flatten slightly. Chill for 30 minutes.
- Heat the oil in a large frying pan and cook the falafel over a medium heat for 3- 4 minutes each side, until golden. Serve immediately.
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2 x 410g cans chick peas, drained well
1 small onion, chopped
1 tbsp cumin seeds
2 tbsp freshly chopped flat leaf parsley
2 tbsp freshly chopped coriander
1 tsp salt and freshly ground black pepper
100g fresh breadcrumbs
2 medium eggs
120g Mini French goat’s cheese log such as Petit Sainte- Maure, chopped
2 tbsp oil, for frying
These falafel, packed with Middle Eastern flavours, have a melting Goat’s cheese centre. They could be prepared the day before and chilled until ready to use. Serve as a vegetarian main course with warmed pitta or serve with lamb chops marinated in Har.
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