A variation on traditional falafel, these are great together with a salad for lunch, or serve with warmed wholemeal pita, salad and a yoghurt dressing for a simple but tasty dinner.
1 cup peas (defrosted frozen peas are fine)
1 cup chickpeas*
1 tablespoon wholemeal flour
2 tablespoons tahini
2 teaspoons chopped fresh herbs of your choice
1 tablespoon olive oil
Salt and pepper
Preheat oven to 200°C.
Thaw peas if using frozen rather than fresh, then add to a blender or food processor along with chickpeas, tahini, herbs and oil. Pulse until you get a chunky mixture.
Add flour, salt and pepper, mix well and leave to rest for around 15 minutes.
Form into balls and arrange on a lined baking tray (wet hands slightly and use a spoon to help with shaping balls).
Brush with a little olive oil, then bake for 15-20 minutes, until crisp and golden.
* This recipe also works well with cannellini or butter beans in place of chickpeas.
Makes about 16 small falafel