Falafel with Feta Recipe

• 1 1/3 cups dried garbanzo beans (also known as chickpeas), soaked in plenty of cold water for 24 hours
• 2 garlic cloves
• 1 cup (packed) flat-leaf parsley leaves
• 1 cup (packed) mint leaves
• 1/2 teaspoon ground cumin
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 1/2 ounces feta cheese, in 1/2-inch cubes
• 1 tablespoon freshly squeezed lemon juice (optional)
• 2 to 5 tablespoons water
• Canola oil for frying

1. Add the soaked and drained chickpeas to the bowl of a food processor along with the garlic, parsley, mint, cumin, baking powder, salt, and pepper.
2. Blend to a smooth paste, adding 2 tablespoons of water gradually to make sure the falafel mixture ends up smooth.
3. If the mixture is too dry to form a smooth mass, gradually add up to 3 more tablespoons water.
4. Take 1/4 cup of the falafel mixture and flatten it against the palm of your hand.
5. Place a cube of feta in the middle and wrap the falafel mixture around it so its fully enclosed.
6. Roll into a ball and place on a parchment-lined baking sheet.
7. Continue with the remaining falafel mixture, arranging the balls on the baking sheet in a single layer.
8. Add enough canola oil to a Dutch oven or other large, heavy pan to measure 3 inches from the bottom.
9. Place over medium heat and, using a deep-fry thermometer, bring the oil to 375 degrees F, adjusting the heat to maintain a steady temperature.
10. Deep-fry the falafel in batches until cooked throughout and golden brown on the outside, about 3 to 5 minutes.
11. Drain on paper towels and continue frying until all the falafel are cooked.
12. Serve immediately with tzatziki and/or hummus.

garbanzo beans, garlic, flatleaf parsley leaves, mint, ground cumin, baking powder, kosher salt, freshly ground black pepper, feta cheese, freshly squeezed lemon juice, water, canola oil

Taken from www.chowhound.com/recipes/stuffed-falafel-31752 (may not work)