Ingredients
- Small red cabbage ¼
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Spinneysfood Fine Grain White Sugar 1 tsp
- Soft goat's cheese 100g
- Spinneysfood Organic Chickpeas 2 x 400g tins
- Small red onion 1
- Garlic 2 cloves
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Coriander A handful
- Spinneysfood Ground Cumin 1 tsp
- Spinneysfood Ground Coriander 1 tsp
- Bicarbonate of soda ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Pure Sunflower Oil 500ml, for shallow frying
- Pita breads 8
- Toum 4 tbsp
- Simple salad To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Goat's cheese-stuffed falafel with pickled red cabbage
Arabic 25 Mins Prep · 10 Mins Cook
- To make the pickled cabbage, mix all the ingredients and set aside for at least 15 minutes.
- Form the goat’s cheese into small grape-sized balls. Set aside.
- In a food processor, blend chickpeas, onion, garlic, herbs, spices, bicarbonate of soda and salt until crumbly but sticky.
- 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.
- Shallow fry the falafel in hot oil until golden brown and crispy.
- Serve warm in pita breads with the pickled cabbage, toum and salad.