Stuffed Falafel Balls Recipes

Steps:

• Mix the garlic, yogurt and lemon juice together in a bowl. Season, then loosen with 1 tbsp cold water if it seems too thick. Warm the flatbread in the toaster, if you like.
• Put the flatbread on a piece of baking parchment and top with the spinach or lettuce. Arrange the falafel in a line down the centre, then top with the cucumber and tomato slices. Add the gherkin, cabbage and a drizzle of chilli sauce, if using. Spoon over the yogurt mix.
• Use the baking parchment to help you fold in both ends of the wrap, then roll tightly into a burrito shape. Cut in half through the baking parchment using a bread knife, and tear it away to eat.

Steps:

• Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
• Roll mixture into balls about the size of a golf ball; place on a plate.
• Press into patties and coat in panko bread crumbs.
• Heat about 1-inch olive oil in a skillet over medium heat.
• Pan-fry patties until crispy, about 3 minutes on each side.

Steps:

• Bring water to a boil and remove from the heat.
• Mix in the bulgur.
• Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
• Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
• Add red chili flakes, cumin, and coriander and saute for 1 more minute.
• Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
• Set mixture aside for 15 minutes.
• Preheat oven to 400 degrees.
• Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
• Spray the balls with some olive oil.
• Bake for 25 to 30 minutes until golden, turning the pan once during baking.
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