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Cheese Stuffed Falafel

These are so good, you’ll be fala-full! This will most likely start a revolution...

Take homemade falafel ball mixture and stuff with gooey cheese.  Every bite will be a surprise.  Perfect as a pass around appetizer. 

Jewish food mashup
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 cup dried chickpeas
  • ½ large onion
  • 4 cloves of garlic
  • 3 tablespoons flour
  • 1 teaspoons cumin
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Cheddar cheese, cubed
  • Oil for frying


  1. Pour dried chickpeas into a large bowl, cover chickpeas with water, and let soak at least 6 hours, overnight if possible.
  2. Drain and rinse the chickpeas.
  3. Transfer chickpeas to food processor with onion, garlic, flour, salt, pepper, cumin, and pulse into a coarse meal. When pulsing, stop to scrape down the sides with a spatula. Make sure to not over process the falafel mixture or it’ll become creamier and you’ll make hummus.
  4. Transfer falafel meal into a small bowl and fluff with a fork.
  5. Fill a skillet about 1 ½ to 3 inches oil and heal slowly over medium heat.
  6. While oil is getting hot, wet hands and form small falafel balls.
  7. Put a cheese cube into the falafel ball and roll into a perfect circle.
  8. To test the oil, add some falafel mixture to it. If it turns brown-black, the oil is too hot. If the mixture sinks, it isn’t hot enough. If it sizzles and turns golden brown the second it touches the oil, it’s perfect!
  9. Fry 5-6 at a time for about 2-3 minutes each side, or until golden brown.
  10. Drain on paper towels and serve warm to enjoy the fried, cheesy goodness in your unique cheese stuffed falafel.