Halloumi Falafel | Charalambides Christis

Instructions

1. From previous night soak the chickpeas in enough water to be covered plus 4 cm more.
2. In a food processor with the blades on add the halloumi and work until finely chopped. Remove from the food processor’s bowl and keep aside.
3. In the same bowl of the food processor again with the blades on add the herbs, parsley, coriander and mint along with the onion, garlic, corn-starch, baking soda, plus the ground coriander and cumin along with the salt. Work for about 30” until everything is finely chopped and mixed.
4. Rinse well the chickpeas and add to the herb mixture in the food processor. Pulse couple of times until a nice coarse paste is created. Be careful not to overwork and create a puree.
5. Add the chickpeas mixture in a bowl along with the chopped halloumi and mix well. Place the falafel mixture in the refrigerator, covered, for at 30’, or even overnight to be used for the next day.
6. Put a medium-large pan on medium heat, add the oil up to 1 cm high and heat up without burning.
7. In the meantime, spoon from the falafel mixture and shape the falafel patties and place on a flat dish. If  the mixture is too dry then add some water.
8. Add to the hot pan 7-8 patties and fry without moving until well browned, 2-3’, turn the patties and continue frying for another minute or two until you get a nice brown colour all over. With a slotted spoon take off from the pan and place in a flat dish that kitchen paper has been placed on to absorb the excess oil. Repeat for the remaining falafel patties.
9. Warm up your pitta breads and cut in half and serve with the tahini sauce.