Print

Garden Pea Falafel with Tahini Yogurt Sauce

Garden Pea Falafel with a Mint, Tahini, Yogurt Sauce.
Course Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Michelle Alston

Ingredients

  • 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
  • Lettuce

Instructions

  • 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.