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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 5 people
Cuisine: Fusion, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 2 shallots
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 150 g fresh green peas
  • 1 handful mint leaves
  • 1 handful of coriander leaves
  • 1 can of chickpeas 400g
  • 1 egg
  • 50 g bread crumbs or gluten-free breadcrumbs
  • Oil for frying
  • For the Sauce: 100 ml Greek yogurt 1 Tbsp lemon juice, 1 clove of garlic (minced)

Method
 

  1. Finely chop the shallots.
  2. Heat the oil and fry the shallot until soft. Add the spices and stir for half a minute. When fragrant, turn off the heat.
  3. Blanch the peas in boiling water for 2-3 minutes, the rinse with cold water and drain.
  4. In a food processor whizz the peas, shallot, chickpeas, egg, herb and breadcrumbs until you get a coarse mixture.
  5. 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.
  6. Mix the sauce and chill until serving.
  7. 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.
  8. Serve with the sauce.