Funky Pea and Mint Falafels
Serves: 4
Time: 45 minutes
It’s the colour that I truly like about this dish, the falafels are such a vibrant green. The mint flavour makes this dish pop with freshness.
Leftovers
These are pretty big falafels so if you wanted to you could cut them in half and wrap them up like a kebab.
What you'll need
500g of baby frozen peas
1/2 bunch of mint leaves
1 1/2 cups besan flour
2 eggs
1 tsp baking powder (if you don’t have this don’t buy it, they will still work without)
1/8 red cabbage
1/2 radicchio lettuce
1 beetroot
1 pomegranate
1/2 red onion
1/2 cup of walnuts
1 cup Greek yoghurt
1 garlic clove
1/2 lemon
From the pantry
1 tablespoon tahini
1/4 cup olive oil or coconut
salt and pepper
Prep and Cook
Cook to your comfort
I like my falafels deep fried, if your a competant cook you'll know how to do this yourself otherwise it's safer to mould them into a pattie shape and shallow fry instead.
Make Falafels
Place your peas in a large mixing bowl and cover with cold running water to defrost (this will only take a minute or so).
Pick just the mint leaves, place a small bunch aside for the salad and roughly chop the rest.
Drain the peas really well and, using a stick blender, crush them to a nice chunky consistency (not smooth).
Add mint, flour, baking powder and egg. Mix together really well with a couple of good sized pinches of salt.
Prep Salad
Finely slice red cabbage and run under cold water to wash out the excess colour, then drain off the water.
Peel and thinly slice the beetroot and run under cold water, then drain.
Shred the radicchio.
Peel and thinly slice red onion.
Roughly chop walnuts.
De seed pomegranate.
Mix Yoghurt
Combine yoghurt, tahini, lemon juice, garlic, salt and pepper together and mix well.
Cook Falafels
I love these deep fried but understand that that isn’t always an option so …
Take a really good solid fry pan and fill with 1/4 cup of olive or coconut oil - enough so that it fills the base.
Turn element on to a medium to high heat and bring oil up to a sizzle temperature.
Spoon your mixture into the pan and cook each side till lightly golden (I like to turn mine a couple of times so that they don’t colour too quickly) and transfer to a cooling rack once cooked.
Repeat till mixture is finished.
Plate It Pretty
Use a spoon to make a large circle of yoghurt on the plate.
Toss salad ingredients with olive oil, salt and pepper .
Place falafels in a small bundle and salad beside.
Enjoy!
Lunch tomorrow
Lunch is exactly the same or you could wrap it up like a kebab