4. The Cheese-Filled Falafel<\/strong>
<\/h3>\n\n\n\nThe best falafel recipe starts with just a few ingredients combined into a paste and then fried (carefully) in hot oil until they float to the top \u2013 then flipped. Once slightly drained, they can be turned into a lot of different things from there \u2013 and most of the recipes here are a different spin on the same basic recipe with varying ideas on how you can do it.
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One of the first things that can make a falafel really great is cheese<\/em>, and there are a lot of chefs out there who can\u2019t see many of the dishes they make without it containing cheese in the first place. If this describes you, simply shaping your falafel around<\/em> a small (or larger!) piece of cheese can be one of the best possible things that you ever taste.
<\/p>\n\n\n\nBe careful to avoid piercing the falafel in the oil \u2013 or, of course, burning during the process.
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