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Pea falafel with hummus and flatbread

You'll need

240 gm (2 cups) frozen peas, defrosted ½ Spanish onion, finely chopped, plus extra rings to serve 2 garlic cloves, finely chopped 1½ cups (firmly packed) each coriander and flat-leaf parsley, coarsely chopped 1½ tbsp plain flour ½ tsp baking powder 1½ tsp each ground coriander and ground cumin 50 gm (½ cup) breadcrumbs 60 ml (¼ cup) olive oil, plus extra for brushing To serve: flatbread, hummus, snow pea tendrils and lemon wedges


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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