Garden Pea Falafel with Tahini Yogurt Sauce
Garden Pea Falafel with a Mint, Tahini, Yogurt Sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 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.