⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 cup Dried Chickpeas (soaked overnight)
• 1/2 cup, chopped Fresh Parsley
• 1/4 cup, finely chopped Red Onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon (optional) Cayenne Pepper
• to taste Salt and Pepper
• 4 tablespoons, crumbled Feta Cheese
• 6-8 sheets Phyllo Dough
• for brushing Olive Oil
• a small handful Optional: Fresh Parsley, for garnish

📖 Instructions

1. First things first, let's whip up that amazing falafel filling. In a large mixing bowl, combine 1 cup of dried chickpeas (soaked overnight, of course!), 1/2 cup of chopped fresh parsley, 1/4 cup finely chopped red onion (I like a bit of a bite!), 2 cloves of garlic (minced, because who doesn't love garlic?), 1 teaspoon of ground cumin (for that warm, earthy flavor), 1/2 teaspoon of coriander (another essential spice), 1/4 teaspoon of cayenne pepper (optional, but adds a nice kick!), and a generous pinch of salt and pepper. Mix it all together until it's a nice, cohesive mixture.
2. Next, let's make the phyllo cups. Preheat your oven to 375°F (190°C). Lightly grease your ramekins or muffin tins with olive oil or cooking spray (non-stick is your friend!). Carefully separate the phyllo sheets (if you're using frozen, make sure they're fully thawed!). Lightly brush each sheet with olive oil.
3. Now for the assembly! Take one phyllo sheet and carefully press it into a ramekin, making sure it lines the bottom and sides. You may need to use small pieces and overlap them if the sheet isn't quite big enough. Repeat with another phyllo sheet for sturdiness. Repeat this process for all the ramekins.
4. Now comes the fun part: filling them! Spoon a generous amount of the falafel mixture into each phyllo cup, pressing it down gently. Top each with a crumble of feta cheese (I love the salty tang!), about 1 tablespoon per cup. You can also drizzle a teeny bit of olive oil over the top for extra flavor and shine.
5. Pop those beautiful phyllo cups into the preheated oven and bake for 15-20 minutes. They're ready when they're beautifully golden brown and crispy, and the falafel is heated through. Keep a close eye on them, as ovens can vary in temperature!
6. Once they're baked, let them cool for a couple of minutes in the ramekins before carefully removing them. Serve immediately and enjoy your delicious creation! I love to serve these with a simple tzatziki sauce or a side salad—a perfect light lunch or starter.
7. Oh, and a little tip for you: If you want extra crispy phyllo cups, try baking them for a few minutes longer at a slightly lower temperature. Just keep an eye on them to make sure they don't burn!

📝 Notes

• Make sure your chickpeas are completely soaked and soft before using them.
• If using frozen phyllo, be sure to thaw it completely before using.
• Adjust the amount of cayenne pepper to your preference, or omit completely for a milder flavor.
• You can substitute other herbs, such as dill or mint, for the parsley. Get creative!