Pea Falafels

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baked-falafel-bowl-with-hummus-and-98454620

Ingredients


1 - 1/2 cups (150g) frozen Baby Peas
400g can Chickpeas in Springwater
2 Tbsp red onion, diced
1 clove garlic, crushed
Handful fresh parsley leaves, chopped
1 tsp Whole Cumin Seeds
3 Tbsp chickpea flour
Zest from 1/2 lemon

Method


  1. Place the frozen baby peas in a sieve and run hot water through them to defrost. Place in a food processor with the drained Chickpeas, red onion, garlic, parsley, Whole Cumin Seeds, chickpea flour and lemon zest.
  2. Process until mixture binds together but still has some texture. If the mixture is a bit too wet add a little extra chickpea flour. Season with salt and pepper to taste.
  3. Shape the mixture into 12 - 15 small patties. Place on a tray and refrigerate for 15 minutes.
  4. Heat 2 Tbsp of olive oil in a small frying pan and cook the falafels over medium to low heat for 3-4 minutes each side or until golden and hot. Serve with a salad.
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