Can you feel it? Summer is coming! Well that’s how it’s felt this week here in Ely. The sun has been shining, the temperature is rising and I’ve been having coffee dates with friends outside! I know actually sitting in the sun! It’s bliss and I can only hope it lasts longer than this weekend as I have the urge to start having our evening meals on the patio and to cracking open the bbq, fingers crossed. When the weather is good I tend to make meals that are really quick to pull together and these garden pea falafels are exactly that. Sweet garden peas with chickpeas, spices and fresh herbs served in warm pitta and smothered in that mint, tahini yogurt sauce, these are just want you need at the end of the week 😉
I served these with shredded red cabbage and lettuce but the variations are endless, my girl loves them with sweet potato wedges, I like them wrapped in lettuce leaves or they are great in a salad bowl, it’s up to you. They can be made a day in advance before you cook them, just keep them in an air tight container in the fridge. You can also freeze them and use them within one month. These falafels are really easy to make, if you don’t have a food processor don’t worry, you could mash the peas and chickpeas together, mince the garlic first then add it with the rest of the ingredients and mix well and then follow the rest of the recipe as normal.
These garden pea falafels with tahini yogurt sauce are:
- High in fibre
- High in Protein
- Low in fat
- High in iron
- Ready in 30 minutes
Garden Pea Falafel with Tahini Yogurt Sauce
- FOR THE FALAFELS
- 1 x 400g tin of chickpeas , drained, rinsed and dried
- 200 g garden peas , fresh or frozen
- 2 tbs chopped parsley
- 2 tbs chopped coriander
- 2 cloves of garlic
- 1 tbs plain flour
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- A good grind of black pepper
- 1 tbs of coconut oil for cooking
- FOR THE SAUCE
- 150 ml plain natural yogurt
- 1 clove of garlic , minced
- 1 heaped tsp tahini
- 1 tbs chopped mint
- Juice of half a lemon
- 2 or 3 tbs cold water
- A small pinch of sea salt
- A little freshly ground black pepper
- TO SERVE
- Whole Grain Pitta bread
- Shredded Red cabbage
- If you are using frozen peas place them in a bowl and cover with freshly boiled hot water and let them sit until you are ready to use them.
- Start off my making the sauce, add all the ingredients for the sauce, except the water, to a bowl and whisk until it is all combined. Add water one tablespoon at a time until you get a pouring consistency. I like my sauce a little thicker so two tablespoons was enough for me. Leave the sauce in the fridge until you are ready to use it.
- To make the falafel, add all the ingredients to a food processor and blitz it until it is roughly combined.
- Using a tablespoon measure out 12 portions, in your hands shape them into balls and place on a board and then flatten them a little. Place them in the fridge for about 10 minutes.
- Heat the coconut oil in a medium pan then cook the falafel for 2 minutes each side. You will probably need to do this in two batches. You can keep them warm in a low oven if you need to.
- Serve immediately with warm pitta, shredded red cabbage, little gem lettuce and lashings of that yogurt sauce.
*The sauce for this recipe was adapted slightly from this recipe by Jane Baxter in this excellent article I came across about the world’s best falafel! Definitely worth a read if you like me are into falafel 😉