Chickpea and Pea Falafel

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.


four falafel on baking tray



You'll Need:

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


Method:

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