Skill Level: Intermediate
Servings: 8 to 10 (approximately 3 balls each)
Nutritional Information Per Serving (1/8 of recipe): Calories 302, Total Fat 24 g, Saturated Fat 4 g, Carbohydrates 15 g, Dietary Fiber 1 g, Sugar 1 g, Protein 8 g, Cholesterol 8 mg, Sodium 211 mg
Total Time: 35 minutes
Preparation: 10 minutes
Resting: 15 minutes
Cooking: 10 minutes

Transform your falafel game with these irresistible cheesy stuffed bites! A simple falafel mix makes prep a breeze, while Parmesan cheese adds a flavor explosion that'll have everyone raving. Grab tahinia nutty sesame pastefrom specialty stores or your local grocer, and get ready for crispy, melty perfection.

Ingredients

2 cups falafel mix (about 10 ounces)
1/3 cup finely crumbled feta cheese (about 2 ounces)
1/3 cup finely chopped roasted red peppers (about 3 ounces)
1/4 cup chopped fresh parsley leaves
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon dried mint, crushed between fingers
1/4 cup tahini
Juice of half a lemon
Kosher salt, to taste
Vegetable oil for frying
Cucumber slices and lemon wedges for serving

Special Equipment

Deep-fry thermometer

Directions

Place falafel mix into a large bowl. Add water gradually, about 1/4 cup at a time, mixing by hand after each addition until the mixture becomes moist, sticky, and pliable enough to hold when squeezed and rolled without cracking. Allow it to rest for 15 minutes. Add a bit more water if the mixture feels too dry. (Don't hesitate to add water; initially, the dough might seem overly wet. If too wet, stir in more falafel mix.)
Meanwhile, combine the feta, roasted red peppers, parsley, Parmesan, olive oil, red wine vinegar, and dried mint in a small bowl. Use a spoon to mix and break up the feta chunks; set aside.
In a separate medium bowl, whisk tahini, lemon juice, and a generous pinch of salt. Thin the mixture by whisking in enough water to reach your desired dipping sauce consistency and set aside.
Spoon heaping tablespoons of falafel mixture onto a baking tray. Roll each into a smooth ball, make a deep indentation with your finger, and stuff it with approximately 1/2 teaspoon of the feta and pepper filling. Carefully seal the filling by enclosing it with the falafel dough and smooth the balls so no cracks appear. Chill the balls in the refrigerator while heating the oil.
Fill a deep pot with around 2 inches of vegetable oil and attach a deep-fry thermometer. Heat the oil to 375F over medium heat. Fry the falafel balls in batches, adjusting the heat as necessary to maintain temperature, until they turn golden brownabout 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
Serve the stuffed falafel alongside cucumber slices, lemon wedges, and the tahini sauce for dipping. Dive in and savor every gooey, crispy bite!