410 g (14.5 oz) tin chickpeas, drained
2 garlic cloves, crushed
5 ml (1 tsp) ground cumin
45 ml (2 tbsp) fresh coriander, chopped
30 ml (2 tbsp) olive oil
60 ml (0.25 cup) cake flour
Salt and pepper
8 – 10 Peppadew® Jalapeño Cones
150 g (5.3 oz) halloumi cheese, cut into thick batons
Oil, for cooking
Chunky tomato and onion salad
Place the chickpeas, garlic, cumin, coriander and olive oil into the bowl of a food processor. Blend briefly. Add the flour and season with salt and pepper. Blend again.
Stuff each Peppadew® Jalapeño Cone with a baton of halloumi cheese. Cover the popper with a thin layer of the chickpea mixture.
Heat the oil in a pot or deep fat fryer. Once the oil is hot, fry the poppers, in batches, for 2-4 minutes, or until golden and crispy.
Alternatively, place the poppers onto a baking sheet lined with baking paper and bake at 180°C for 10-15 minutes.
Serve the Mezze-style Falafel Poppers with a chunky tomato and onion salad, tzatziki and lemon wedges, if desired.
These poppers make a great addition to a mezze platter or as a filling to a pita bread shawarma.