Ingredients
- 1 cup peas, frozen
- 800 grams garbanzo beans (2 x 400 grams chickpeas, drained and rinsed)
- 1 brown onion, roughly chopped
- 1/4 cup parsley leaves
- 1 garlic clove, quartered
- 2 tablespoon tahini
- 1 tablespoon ground cumin
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2/3 cup all-purpose flour (plain)
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoon sesame seeds
- Extra virgin olive oil, for shallow frying
- TO SERVE
- 4 (400 grams) pita bread (warmed 4 small pitas)
- Salad leaves
- Sliced red radish
- Fresh mint leaves
- Lemon wedges
- FOR WHIPPED GARLIC FETTA
- 200 grams feta cheese (quartered)
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1 tablespoon olive oil (extra virgin)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Serve falafel with whipped fetta, pita bread, salad leaves, radish, mint and lemon wedges, with a drizzle of extra oil.
We hope you enjoy this recipe!
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