Green Pea and Chickpea Falafel

Hello Dear Reader,

It was a happy day when this little recipe came into my life, I read about it in a comment that a lovely reader left, commenting on what she had made for dinners that past week. I love Falafels and have made many varieties over the years and this new one is sure to be a favourite. It has all the traditional flavours of a Falafel with some sweetness from the baby peas, it makes a lovely light dinner that is easy to make and a delight to eat.

I tweaked the recipe a little to reflect ingredients I had at home, such as replacing the tahini with home made nut butter, the plain flour with Besan (chick pea flour) just because I had some in the pantry to use up and the sesame seeds with nigella seeds. Nigella seeds (Kalonji) are the little black seeds you see on top of Turkish Breads, they add an amazing depth of flavour.

Oh and you must make the whipped garlic feta sauce to go with the Falafels, it is the best creamy, garlic-y, scoop-able sauce/spread ever, so delicious.

For the Whipped Garlic Feta Sauce

Ingredients for the Whipped Garlic Sauce, 1 x 200 gram block of Feta, 2 cloves garlic, grated on a microplane, 1/4 cup lime juice and 2 tablespoon olive oil

Add all ingredients to a food processor

And blitz until smooth

Set aside, in the fridge, for at least an hour, for the flavours to mingle

For the Green Pea and Chickpea Falafel 

Ingredients for Green Pea and Chickpea Falafel, clockwise from top right-
1 onion, roughly chopped, 2 x cans of Chickpeas, drained and rinsed or homemade equivalent, 2 tablespoons nut butter of choice, 2/3 cup of Besan, 1 garlic clove, grated on a microplane, 1 cup of frozen baby peas, just defrosted, a good handful of parsley, roughly chopped, 1 tablespoon each of ground Cumin and Coriander, 2 tablespoons Nigella seeds (Kalonji) for sprinkling and 1/4 teaspoon Bicarb of Soda

Throw everything except the Besan flour in to the bowl of a food processor

And blitz until just about smooth with a few lumps

Then add the Besan

And this time, blitz until really smooth

Form 2 heaped teaspoons of mixture into slightly oval shapes, sprinkle one side with Nigella seeds, giving them a slight press as you go

Shallow fry in a heavy based, non stick frypan, with about 1 cm of oil, on a medium heat. Don't hurry them or try to flip them until they start giving away from the pan. You will feel when they have developed a crust and are ready to turn them over

Turn over after about 3 to 5 minutes so both sides are gloriously golden. Transfer to a wire rack to drain and cool slightly

Then slide them onto a serving platter

Meanwhile make a little salad of chopped, fresh mint leaves, halved little tomatoes and chopped cucumber

Spread toasted flatbread with Whipped Garlic Feta Sauce, pile on about 3 warm Falafels and top with fresh and tasty salad and a squirt or two of chilli sauce. Wrap up and devour.

Even my meat-a-saurus, hubby and son loved this one, it is so full of flavour in every mouthful!

Have a lovely day

One Year Ago-Easy Honey Soy Chicken

Yesterday was a no spend day😀

3 comments

  1. Beautiful, fresh and simple food like this is my kind of food...think I will make them for lunch today! Meg:)

    ReplyDelete
  2. Goodmorning Meg, it is a fabulous recipe, easy and delicious.
    Fi

    ReplyDelete
  3. Yum, this is a winner isn't it, I didn't make the whipped garlic butter, but I will be sure too next time 😁

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