Pea Falafel

According to Wikipedia: Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. Falafel is also often considered a national dish of Israel.
I absolutely love Falafel. They always remind me of Electric Picnic, queing in the rain for a pitta bread stuffed with glorious, just deep fried balls of herby chickpea. I found a gorgeous recipe for Pea Falafel in this months Delicious magazine, So I just had to try it! As usual I didn’t have all the ingredients so ammended the recipe. I made double the amount and brought some to lunch the next day and froze some.Oh how gorgeous they were with carrot salad and greek yogurt. But now I can’t stop thinking about the ones in the freezer. I should probably take them out and cook them tonight? You’re right.
The Perfect Falafel Dinner for Two:
  • Yogurt: Mix a few tablespoons of Greek yogurt with a tablespoon of dried dill, 1 crushed garlic clove, a squeeze of lemon juice & a pinch of salt. Combine well and drizzle with a good olive oil.
  • Carrot Salad: Mix 2 tbsp lemon juice with some olive oil, salt and black pepper. Grate three carrots and pour over the dressing. Sprinkle with toasted sesame seeds.
  • A mixed green salad or rocket
  • 4 wholemeal pitta breads, warmed in the oven
  • As many falafel as you want

 Pea Falafel
1 tbsp olive oil
1 onion, finely chopped
1 tsp cumin seeds
1 tsp ground cumin
1 tsp coriander
150g frozen peas
large handful fresh mint, parsley & coriander
400g tin chickpeas, drained & rinsed
1 egg
70g bread crumbs
sunflower oil for frying

  • Heat the oil in a frying pan over a medium heat. Add the onion, stirring for 10-15 mins. Add the spices and stir for 30 seconds. Take off the heat.
  • Cook the peas in boiling water for 2 minutes, drain and refresh under cold water.
  • Place the peas in a food processor with the spiced onion, herbs, chickpeas, egg and breadcrumbs.
  • Season well then pulse to a coarse paste.Using your hands form into 20 walnut size balls, then chill for 30 mins.
  • Half fill a large frying pan with sunflower oil and heat. Fry the falafel in batches for 2-3 minutes until golden and cooked. Drain on kitchen paper.

Lilly x

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