Green pea falafel
These green pea falafels are a lovely treat during the spring & summer seasons. They are easy to make and can be eaten warm or cold – so it’s ideal for parties, picnics and trips. Serve in a pita bread with a yoghurt sauce and plenty of salad, if you like.
Ingredients
Method
- Finely chop the shallots.
- Heat the oil and fry the shallot until soft. Add the spices and stir for half a minute. When fragrant, turn off the heat.
- Blanch the peas in boiling water for 2-3 minutes, the rinse with cold water and drain.
- In a food processor whizz the peas, shallot, chickpeas, egg, herb and breadcrumbs until you get a coarse mixture.
- Form about 20 little balls from the mixture (the size of a walnut) and place these onto a tray. Chill for 30 minutes in the refrigerator.
- Mix the sauce and chill until serving.
- Heat plenty of hot oil in a deep pan and fry the balls for a couple of minutes until golden and crispy. Drain them on kitchen paper.
- Serve with the sauce.