Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Lamb-Stuffed Falafel

Name: Lamb-Stuffed Falafel
Yield: Makes 40 balls
Cuisine: Syrian
Ingredients: 1¼ cups cilantro, only the leaves; 3 tablespoons olive oil; 1 green chile pepper, such as serrano, seeded; 1 teaspoon baking powder; 1 teaspoon store-bought or homemade Baharat Spice Mix; ¼ cup (60 milliliters) water; 2 teaspoons ground coriander; 1 tablespoon unbleached all-purpose flour (optional); 1 teaspoon ground cumin; ½ teaspoon freshly ground black pepper; 2 teaspoons salt; 1 large onion, coarsely chopped; 2½ cups (500 grams) dried chickpeas, soaked overnight in cold water; 4 garlic cloves; 10⅔ ounces (300 grams) ground lamb; Salt and freshly ground black pepper, to taste; ½ cup fresh mint, only the leaves; Oil, for frying; 1 medium onion, finely chopped

Preparation info

Makes
40
balls

Difficulty
Medium

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Think of this lamb-stuffed fritter as a hybrid of kibbeh and falafel.

Ingredients

For Meat Filling

3 tablespoons olive oil
1 medium onion, finely chopped
10⅔ ounces

Asia
Africa
Egypt
Syria
Israel
Main course
Mediterranean
Gluten-free

Method

To prepare the filling: Heat the oil in a large pan over medium heat. When the oil is shimmering, add the onion and sauteì until golden brown. Let cool.
Place the lamb in a medium bowl and stir in sauteìed onions, baharat, salt, and pepper. Divide into 40 small balls and refrigerate.
To prepare the falafel: Drain the chickpeas and rinse thoroughly. Gr