Goats Cheese and Coriander Falafels

Goats Cheese and Coriander Falafels

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These bite-sized morsels are an absolute treat with a glass of white wine!

  • Recipe serves10
  • Preparation time40 minutes
  • Cooking time5 minutes


  • 125 ml Polenta
  • Robertsons Black Pepper
  • ½ Juice of lemon
  • ½ Bunch coriander, chopped
  • 1 KNORR Creamy Cheese Veggie Bake
  • 2 Cloves garlic, crushed
  • 1 tin Chickpeas, drained
  • 100 g Plain goat's cheese
  • 2 Eggs, lightly beaten
  • Oil, for frying


  • Place goats cheese, chickpeas, garlic, KNORR Creamy Cheese Veggie Bake, coriander and lemon juice into a deep bowl.
  • Using a stick blender pulse until the chickpeas start to break down and the mixture forms a coarse paste.
  • Season with some Robertsons Black Pepper.
  • Mould the mixture into little patties and leave the mixture in the fridge to firm up for about 15 minutes.
  • Take falaffels out of the fridge and dip into the polenta, then into the beaten egg and again into the polenta.
  • Heat oil in a frying pan and gently fry the falaffels until golden brown.
  • Drain on paper towel and serve with lemon wedges and Greek yoghurt.