Pea falafel with hummus and flatbread
These pea falafel are a quick take on the traditional chickpea or broad bean version. We’ve opted for hummus but tzatziki or tahini dressing would work equally well as an accompaniment.
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Pea falafel with hummus and flatbread
Serves
4
Cooking Time
30 mins
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240 gm (2 cups)
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frozen peas, defrosted
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½
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Spanish onion, finely chopped, plus extra rings to serve
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2
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garlic cloves, finely chopped
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1½ cups
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(firmly packed) each coriander and flat-leaf parsley, coarsely chopped
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1½ tbsp
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plain flour
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½ tsp
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baking powder
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1½ tsp
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each ground coriander and ground cumin
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50 gm (½ cup)
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breadcrumbs
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60 ml (¼ cup)
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olive oil, plus extra for brushing
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To serve:
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flatbread, hummus, snow pea tendrils and lemon wedges
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1
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Place peas, chopped onion, garlic, herbs, flour, baking powder and spices in a food processor, pulse to combine, then add breadcrumbs, season to taste and process until combined. Form tablespoons of mixture firmly into ovals, place on a tray and set aside.
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2
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Preheat oven to 180C. Heat one-third of olive oil in a frying pan over medium heat. Add falafel in batches and cook, carefully turning occasionally, until golden (2-3 minutes), then transfer to a baking tray. Repeat with remaining falafel and oil, then bake until warmed through (5-6 minutes).
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3
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Heat a large frying pan over medium-high heat. Brush flatbread with a little oil and cook one at a time, turning once, until golden. Top with hummus, falafel, onion rings and snow pea tendrils, and serve with lemon wedges.
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This recipe is from the December 2011 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles