Green Pea Falafels with
Moorish Green Pea humous,
Grilled Courgettes, Feta and Mint Pittas

Makes: 12 - 15 falafels

Prep Time: 15 minutes
Cooking Time: 30 minutes. 

Ingredients:

For the Green Pea
Falafels:
2 tbsp of olive or
rapeseed oil
2 medium onions, finely
chopped
4 cloves garlic, finely
chopped
1 green chilli, seeded and
finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp dhal or curry spice
blend
3 tbsp toasted sesame
seeds
350g cooked and drained
fava beans, flageolet
beans or chick peas
250g frozen green peas

20g packet fresh
coriander, finely
chopped
20g packet of flat-leaf
parsley, finely chopped
3 tbsp gram or potato
flour or 2 tbsp plain
flour
1 tbsp sea salt
lots of black pepper

 

For rolling and frying:
100g gram or potato flour
100g sesame seeds
3 litres sunflower or
ground oil

Method:

 

Heat the oil in a frying pan, then add the onions. Cook
the onions really slowly for about 15 to 20 minutes, or
until softened and golden. Next, cook off the garlic and
green chilli for 2 or 3 minutes. Now add the spices and
cook for a further minute or two.

Add the beans or chickpeas and peas and cook for
3 minutes. Take off the heat and stir in the sesame
seeds, herbs, flour and seasoning. Put in a food
processor and blitz until its blended together and the
peas are between crushed and “pastey”. Transfer to
a bowl and then shape into golf-ball-sized balls. Toss
the balls in the rest of the flour and then coat in the
sesame seeds. Chill for an hour in the fridge.

TO COOK: heat a deep-fat fryer or wok with sunflower
or groundnut oil to 180C. Fry the falafels for 3 to 4
minutes or until crisped up and golden on the outside
(the inside will be an iridescent green). Drain on
kitchen paper and serve!

TO SERVE: To make the pittas, griddle or toast some
white or brown pitta bread. Split and then fill with
2–3 tablespoons of Moorish Pea Humous, 1 thinly
sliced, small grilled courgette, 4 –5 green pea falafels,
a tablespoon of crumbled feta cheese, 8 roughly
chopped mint leaves, a good lick of really good extra
virgin olive oil and some pul biber pepper.

We think it’s important to eat as much vegetarian food as possible these days. If you want to make this recipe vegan, simply remove the feta!