I have come to terms with it, I have. I am a procrastinator. BIG time procrastinator. But, I have learnt my lesson. What happens when you put off posting a recipe online? For one, you end up with too many pictures in your camera SD card and it hogs up your memory. Secondly, and more importantly, if you tried something new, you FORGET the darn recipe!!

So without further ado here’s my falafeleso recipe. What’s with the funky name you ask? Well, the recipe is a combination of falafel with fresh Mexican cheese or queso fresco – thus the name! You can also substitute the queso fresco with feta (in which case they might have to be called falafeta 😉 In case you do use feta cheese, however, make sure to reduce the amount of salt. It tastes awesome as a side dish with any Greek or Middle Eastern meal. I’ve even served it as an appetizer with some Greek yogurt on the side.


1 medium sized onion, chopped

1 15 oz. can garbanzo beans, rinsed and drained

Parsley, a few sprigs

Garlic, 3-4 cloves

Ground cumin – 1 tsp

Ground coriander – 1/2 tsp

Baking soda – 1/4 tsp

All purpose flour – 1 tsp

Queso fresco or feta cheese – 8 oz.

Egg – 1 large

Salt – to taste

Olive oil – 1-2 tsp.


Place garbanzo beans, onion, parsley, garlic, cumin and coriander powder, baking soda in a food processor. Process until it is coarsely pureed.

Mix in the flour, egg, queso fresco or feta cheese and salt. Be careful while adding salt, add less if you use feta cheese since it’s already salty. Let it stand for a few minutes.

Shape mixture into 1-11/2 inch cutlets.

Oil a nonstick pan while you heat it over medium heat. Place the cutlets in the pan and shallow fry on both sides until golden brown.

Serve warm with dill spiced Greek yogurt.