1. Place the falafel mix and water in a stainless-steel mixing bowl. Mix together thoroughly. Cover and refrigerate. Rest the mix 30 minutes to reconstitute before use. Dice the the cheese into ¼-oz. pieces. Place in a storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
2. Using an orchid disher, scoop the falafel mix into 1 1/4-oz. balls. Roll each ball on a well-floured surface until coated. Flatten out into a 3″ circle. Place ¼ oz. of feta cheese in the center of the flattened dough. Fold the dough around the cheese. Dip your fingers in ice water and smooth out the seam. Shape back into a ball, rolling in the flour if the dough is too sticky to roll. Place in a storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
1. Place 5 of the falafel balls in a heated 350°F deep-fryer. Cook up to 4 1/2 minutes or until just cooked through. Allow to drain. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
2. Ladle 1 1/2 c. of warmed shakshuka gravy into a heated serving bowl. Place the falafel balls in a circular pattern in the gravy. Drizzle 1/2 tsp. of tahini paste over the top of each falafel ball. Sprinkle 1 tsp. parsley and 1/2 tsp. of mint over the top of the falafel balls and the sauce.
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