Pea & Chickpea Falafels

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (474.4 g)
  • Calories 735.6
  • Total Fat - 27.9 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 28 mg
  • Sodium - 980.6 mg
  • Total Carbohydrate - 93.4 g
  • Dietary Fiber - 12.4 g
  • Sugars - 13.6 g
  • Protein - 32.7 g
  • Calcium - 884.9 mg
  • Iron - 9.3 mg
  • Vitamin C - 44.5 mg
  • Thiamin - 1 mg

Step 1

Place peas, chickpeas, onion, parsley, garlic, tahini, cumin and coriander in a food processor and process until just combined and then add flour and process until mixture is almost smooth and cover and refrigerate for 15 minutes.

Step 2

Meanwhile to make the whipped garlic fetta, place fetta, garlic, lemon juice and oil in a small food processor bowl and process until smooth and combined and season well with pepper.

Step 3

Stir bicarbonate of soda into falafel mixture and using damp hands, roll 2 level tablespoon of falafel mixture into rough ovals and flatten slightly (Mixture will be quite soft) and sprinkle one side of falafels with sesame seeds and plate.

Step 4

Add enough oil to a big frying pan to reach 1cm up side of pan and heat over medium heat and cook falafel, in batches, for 1 to 2 minutes each side or until well browned and cooked through and then drain on paper towel.

Step 5

Serve falafel with whipped fetta, pita bread, salad leaves, radish, mint and lemon wedges, with a drizzle of extra oil.

Tips & Variations

No special items needed.