| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Special Occasion | Ramadan |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
To make the pickled cabbage, mix all the ingredients and set aside for at least 15 minutes.
2
Form the goat’s cheese into small grape-sized balls. Set aside.
3
In a food processor, blend chickpeas, onion, garlic, herbs, spices, bicarbonate of soda and salt until crumbly but sticky.
4
Using a medium-sized ice cream scoop, scoop out a heaped tablespoon of the falafel mixture, press a goat’s cheese ball into the centre and seal. Repeat until all the goat's cheese and falafel mix has been used.
5
Shallow fry the falafel in hot oil until golden brown and crispy.
6
Serve warm in pita breads with the pickled cabbage, toum and salad.
