A scrumptious party appetiser, these mushroom and halloumi falafel balls are packed with mouth-watering Middle Eastern flavour. For a vegetarian choice, these quick and easy bites are the best.
Prep 30 mins + 30 mins chillingCook 30 minsServes 1Makes Party(20 or more)
Ingredients
Method
400g button, cup or flat mushrooms
1 tbs olive oil, plus extra for cooking
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs greek seasoning
400g can chickpeas, rinsed, drained
1 bunch flat-leaf parsley leaves, chopped
150g halloumi, grated
1 egg
3/4 cup dried breadcrumbs (packaged ones)
2 tbs tahini
1/4 cup sesame seeds
1 cup greek yogurt
Lemon wedges and herbs to serve, optional
Finely chop the mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a non-stick frying pan over high heat
Add the mushrooms, onion and garlic and cook, stirring often, for 8 minutes or until all moisture has evaporate
Stir in the seasoning, cook 1 minute. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl. Wipe pan clean
Meanwhile, process the chickpeas, parsley, halloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well
Roll one tablespoonful of mixture into a ball, then roll lightly in sesame seeds. Place on a tray. Repeat to make 30 falafels
Cover and refrigerate 30 minutes if time permits. Mix remaining tahini and yogurt together. Refrigerate until ready to serve
Shallow or deep fry falafel in batches, turning often for 5 minutes or until golden. Serve warm or at room temperature with the tahini yogurt, lemon and herbs
