Pea & Chickpea Falafels
Recipe: #30706
October 18, 2018
Categories: Beans, Chickpeas/Garbanzo, Onions, Game/Sports Day, Picnic, Potluck, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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