Instructions

1. Drain the chickpeas. Finely chop the spring onions and mint leaves.
2. Put all ingredients (except peas and besan flour) in large bowl and mix well.
3. Put half of the mixture into a food processor. Pulse, until you get a sticky coarse texture, stopping every so often to scrape down the sides with a spatula. Add half of the green peas, pulse again for a few seconds. Transfer the mixture into a mixing bowl.
4. Repeat the above step with the other halves of the chickpea- mixture and green peas.
5. Combine the two blended mixtures, adding enough besan flour to get a thick, sticky batter.Cover and chill for minimum 30 minutes or until you’re ready to bake them.
6. Heat the oven to 180C degrees and line a baking tray with parchment paper.
7. Divide the mixture into 16-18 equal pieces and shape them into patties between your palms.
8. Place the patties on the prepared baking tray and spray them with a few squirts of oil.
9. Cook the falafels for 20 minutes or until golden-brown. Turn them over, and bake for another 10-minutes or so.
10. Serve the falafels at room temperature.