Falafel's Best Cheese Companion: A Tasty Exploration

Falafel is a versatile dish that can be served in a variety of ways, and there are endless options for what to serve with it. A popular choice is to pair falafel with cheese, creating a delicious and satisfying combination. From grilled cheese sandwiches to stuffed falafel balls, the combination of falafel and cheese offers a unique twist on traditional recipes. This paragraph will explore the topic of what cheese goes well with falafel, delving into the different types of cheese that complement this popular Mediterranean dish.

Cheese-stuffed falafel

Ingredients

• 1 cup dried chickpeas
• 1/4 teaspoon black pepper
• Cheddar cheese, cubed
• Onion
• Garlic
• Flour
• Salt
• Cumin
• Oil for frying (avocado oil, canola oil, grapeseed oil, peanut oil or vegetable oil are best)

Method

• Pour dried chickpeas into a large bowl, cover with water, and soak for at least 6 hours, or overnight if possible.
• Drain and rinse the chickpeas.
• Transfer the chickpeas to a food processor with the onion, garlic, flour, salt, pepper, and cumin. Pulse into a coarse meal, stopping occasionally to scrape down the sides with a spatula. Be careful not to over-process the mixture, or it will become too creamy.
• Transfer the falafel mixture into a small bowl and fluff with a fork.
• Fill a skillet with about 1 1/2 to 3 inches of oil and heat slowly over medium heat.
• While the oil is heating up, wet your hands and form small falafel balls.
• Place a cube of cheese into the centre of each falafel ball and roll into a perfect circle.
• To test if the oil is hot enough, add a small amount of the falafel mixture to the pan. If it turns brown-black, the oil is too hot. If the mixture sinks, the oil is not hot enough. If it sizzles and turns golden brown, it's ready!
• Fry the falafel 5-6 at a time for about 2-3 minutes on each side, or until golden brown.
• Drain on paper towels and serve warm, enjoying the unique combination of crispy falafel and melted cheese.

Serving Suggestions

Falafel is a versatile dish that can be served in a variety of ways. Here are some ideas:

• In a pita sandwich with toppings such as tomatoes, cucumbers, mint, and pickles, and a sauce such as tahini, tzatziki, hummus, or Greek yoghurt.
• As an appetizer or side dish, alongside olives, hummus, tzatziki, or Greek yoghurt.
• On a Greek salad, with a squeeze of lemon juice or a drizzle of olive oil.
• As a falafel burger, bowl, or sandwich.
• With rice, such as lemon rice or brown rice.
• With fries, such as sweet potato fries or French fries.
• With a variety of fresh vegetables, such as cucumbers, tomatoes, or lettuce.

Grilled falafel cheese sandwich

Ingredients

• Falafel mix (or chickpeas, onion, garlic, flour, salt, pepper, cumin)
• Bread of your choice (e.g. whole grain, pita, flatbread)
• Butter
• Cheese (grated or cubed)
• Optional: hummus, tomato sauce, tzatziki, or other sauces and dips

Method

• Prepare the falafel mix by processing chickpeas, onion, garlic, flour, salt, pepper, and cumin in a food processor until coarse.
• Form the falafel mix into small balls or patties.
• If desired, stuff each falafel ball with a cube of cheese.
• Spread butter on one side of a slice of bread.
• Place 2-3 tablespoons of falafel mix on the bread and sprinkle with grated cheese.
• Cover with another slice of buttered bread.
• Heat a grill, toaster, or pan and add butter.
• Place the sandwich on the grill/toaster/pan and apply butter on top.
• Grill/toast until the bread is golden brown.
• Serve hot with hummus, tomato sauce, or other dips.

Tips

• For a more rustic texture, mash the falafel ingredients together with a fork instead of using a food processor.
• If frying the falafel, test the oil temperature by adding a small amount of the mixture to it. If it turns brown-black, the oil is too hot. If the mixture sinks, the oil isn't hot enough. If it sizzles and turns golden brown, it's perfect!
• Falafel sandwiches can also be made with leftover cooked falafel.
• Get creative with your choice of bread and cheese to suit your taste preferences.
• For a vegan option, use vegan cheese and butter.

Cheddar cream cheese pita sandwich with falafel

Ingredients

• 2 cups chickpeas, soaked overnight and drained
• ¼ cup broad beans, crushed and soaked overnight and drained (optional but recommended for an extra crunch)
• 1-2 green chilli pods (optional, for spice lovers)
• ¼ cup fresh parsley, chopped
• ¼ cup fresh coriander, chopped
• Salt and black pepper to taste
• 1 tbsp ground coriander
• 1 cup Puck® Cream cheese spread (cheddar flavour)
• ½ tsp garlic powder
• 1 cup tomatoes, thinly sliced into half-moons
• 1 cup cucumbers, thinly sliced
• ½ cup fresh mint leaves
• Vegetable oil, for frying
• Sesame seeds, for coating
• Pita bread, halved

Method

• In a food processor, blend all the falafel ingredients, gradually adding water until you achieve a rough-textured dough consistency.
• Shape the falafel mixture into small balls or patties.
• Heat vegetable oil in a deep pan over medium-high heat.
• Smooth the surface of the falafel with water, dip them in sesame seeds, and fry until golden brown and crispy.
• Drain the falafel on a paper towel.
• Prepare the sauce by mixing Puck® Cream cheese spread, garlic powder, salt, and black pepper.
• To assemble the sandwich, fill the pita bread with 3-4 falafel pieces.
• Add toppings: tomatoes, cucumbers, mint, and pickles (optional).
• Drizzle the sauce over the filling and serve with extra sauce on the side.

Tips:

• For a lighter version, bake the falafel in the oven instead of frying.
• For a dairy-free option, stuff the falafel with cubed cheddar cheese.
• For a gluten-free option, serve the falafel with lettuce wraps instead of pita bread.

Halloumi and peaches with arugula

Ingredients:

• Halloumi cheese
• Ripe peaches
• Arugula (also known as rocket)
• Red onion
• English cucumber
• Fresh mint leaves
• Pistachios or other nuts
• Olive oil
• Lemon
• Honey
• Salt and pepper
• Optional: jalapeños

Method:

• Prepare a simple vinaigrette by whisking together lemon juice, olive oil, honey, salt, and pepper to taste.
• Slice the peaches, red onion, cucumber, and halloumi into 1/2-inch thick pieces. Finely chop the mint leaves and coarsely crush or chop the pistachios.
• Heat a griddle pan or skillet to medium-high heat and brush the pan with olive oil. You can also use an outdoor grill if you're making this for a barbecue.
• Lightly brush the peach slices with olive oil and place them on the grill. Cook for about 2 minutes on each side, or until lightly charred. If your grill isn't big enough, cook the peaches in batches.
• Next, grill the halloumi slices. Lightly brush them with olive oil and place them on the grill. Cook for about 2 minutes on each side, or until lightly charred. Again, cook in batches if needed.
• In a large serving dish, layer the arugula, grilled halloumi, peaches, red onion, cucumber, and mint.
• Whisk the dressing again to ensure it's combined, then pour it over the salad. Toss gently to coat all the ingredients evenly.
• Sprinkle the crushed pistachios over the top and serve.

Variations:

• Feel free to swap the pistachios for other nuts such as walnuts, pine nuts, or almonds, or simply omit them.
• If you don't have arugula, you can use any tender leaf salad mix such as baby spinach or watercress.
• For a spicier kick, add some thinly sliced jalapeños to the salad and include them in the dressing.
• Get creative with the fruit—use apricots or nectarines instead of peaches for a slightly different flavour profile.
• If you're serving this as a side dish, pair it with crusty bread or a protein like grilled chicken or kebabs.

Tzatziki sauce

Tzatziki is a creamy Greek cucumber yogurt dip or sauce. It is made from strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. It is slightly tangy, garlicky, and cool.

To make tzatziki, you'll need to grate the cucumbers and drain them through a cheesecloth or fine-mesh sieve to remove excess liquid. This is important, as the sauce will be too thin if the cucumbers are not drained properly. You can also add a pinch of salt to the cucumbers to help draw out the moisture.

Once the cucumbers are prepared, mix them with Greek yogurt, garlic, olive oil, vinegar, salt, and pepper. Fresh dill or mint can also be added for extra flavor. It is best to refrigerate the tzatziki sauce for at least 30 minutes before serving to allow the flavors to meld and thicken the sauce.

Tzatziki is a perfect pairing for falafel, as the cool, creamy sauce complements the crispiness of the deep-fried dish. It can be used as a dip for falafel balls or spread on a pita or flatbread to enhance the flavor of a falafel sandwich.

Frequently asked questions