Falafel might be one of the most popular street food/ breakfast items in the Arab world. That being said there is a less popular and deliciously different cousin called falafel mahshi (stuffed falafel).

What is Falafel mahshi?
Falafel mahshi simply put are fried falafel patties stuffed with an onion and sumac mix. The mix can be caramelized or not, depending on the area and personal preference. Falafel mahshi patties are usually much larger in size than regular falafel to accommodate for the stuffing. More often than not, the falafel orbs are dipped in sesame seeds before stuffing adding a layer of crunch and flavour to the falafel mahshi

If you take a stroll in the old market in downtown Amman, you are more likely than not to see people strolling with small brown paper bags filled with stuffed falafel, munching and strolling. It is a street food delight that you just have to try if you are in this part of the world.

Today’s recipe is a spinoff falafel mahshi.I personally love using falafel dough in all sorts of ways that are not necessarily fried, like these falafel manakeesh . The falafel mix is vegan, a great source for protien, carbs, soluble fiber and minerals, added to that, you can make a big batch in advance and freeze it for whenever you need it. A win win in my book.

The khamsa mould
Before getting to the recipe, allow me to tell you about the mould used in making the falafel cake. This pattern is one you often see in North Africa and the Middle East in the form of an amulet. It is called Khamsa (which means five) or kaf Fatima (which means the hand of Fatima). It is the palm of a right hand facing forward, sometimes with an eye in the center. The hand has many meanings and stories attached to it. In most, it symbolizes protection. Archaeology states that the Hamsa hand dates as far back as the Phoenicians who adopted it as a protective symbol for a Goddess they worshiped. This symbol has always been linked to a female entity providing shelter from evil and bad luck or adversities

Falafel cake

1 cup soaked peeled fava beans
4 cups soaked chickpeas
1 medium onion chopped
3 cloves garlic
1 cup coriander leaves
1 cup parsley leaves
1.5 teaspoons salt
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons allspice
pinch of black pepper
6 tablespoons olive oil

2 teaspoons baking soda
2 teaspoons baking powder

For the stuffing
3 onions minced
2 tablespoons sumac (you can use more or less according to your taste and preference)
2 tablespoons olive oil

Prepare the stuffing
In a bowl, mix the minced onions, sumac and olive oil until thoroughly combined, set aside

If you prefer, you can saute the mix on a medium low heat for three to 5 minutes if you prefer.

To make the falafel

Place the fava beans, chickpeas, garlic, onions, parsley, cilantro, salt, peppers and spices in the food processor and run it until they turn into a paste. This will take time (10- 15 minutes depending on how powerful your processor is), you need a very smooth paste and you may have to stop and scrape the sides more than once

At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

you can now divide your mix into portions and store it in the freezer if you wish. Just place it in the fridge the night before you want to use it to defrost

If and when you want to bake the falafel, sprinkle baking the baking soda and baking powder on the Falafel mix, knead and let rest for 10 minutes

Assemble the cake

Place half the dough mix in your desired mold making sure to raise the edges

Add the onion stuffing

Add the remaining falafel mix and smooth it out to cover the onion stuffing. You can use wet hands or a wet spatula to help in spreading out and smoothing the top layer

Bake in a 180 C oven till the edges of the falafel mix are golden brown.

Allow to cool for 15 to 20 minutes then flip on the serving board

cut into wedges

Serve with hummus, vegetables, and tea and enjoy