Falafel Halloumi Fries
Halloumi cheese originated on the island of Cyprus. This hearty cheese, made from sheep’s milk, goat’s milk, or a combination of both, is famous for its extremely high melting point. It can stand up to grilling, baking, or—in this case—coating in spices and dredging in flour, and frying. All without melting into a gooey mess. If you have a running deep fryer feel free to fry this dish there! We opted for a shallow fry in a pan, and it was crispy and delicious.
This cheese has a mild, milky flavor which makes it a terrific way to showcase the pungent aromatics of Falafel Seasoning. We tossed the sliced cheese in chickpea flour so this recipe is gluten-free, but it’s equally good when coated in regular AP flour, and it’s a simple swap at a 1:1 ratio. This is a great recipe to enjoy on its own, and also shines on charcuterie or mezze boards, particularly when paired with olives or Falafel.
8 ounce block halloumi cheese
1 Tablespoon Falafel Seasoning
1 Tablespoon chickpea flour
3-4 Tablespoons olive oil, plus more if needed
1 batch Tahini Sauce, divided
2 teaspoons pomegranate molasses
1 teaspoon honey
1 teaspoon red wine vinegar
1. Slice cheese into sticks no more than 1/2 inch wide. You should be able to get about 12 sticks per block of cheese.
2. Put cheese sticks in a bowl and gently toss with Falafel Seasoning and chickpea flour.
3. Pour olive oil in a deep frying pan and let it heat up until it is shimmery.
4. While oil heats up, scoop 1 cup of Tahini Sauce from your prepared batch. Put the 1 cup in a mixing bowl, and set the rest of the tahini aside for another use. Mix 1 cup of tahini with pomegranate molasses, honey, and red wine vinegar.
5. To test if oil is sufficiently hot, break off a small piece of cheese and put it in the oil. If it starts to fry, then add more cheese. Cook for approximately 2 minutes, or until the underside of the cheese is golden brown. Flip once and cook for 1-2 more minutes. Cook in batches if necessary so as to not crowd the pan.
6. Remove to a tray lined with paper towels to drain.
7. Serve with pomegranate molasses tahini.