240 gm (2 cups) frozen peas, defrosted½ Spanish onion, finely chopped, plus extra rings to serve2garlic cloves, finely chopped1½ cups(firmly packed) each coriander and flat-leaf parsley, coarsely chopped1½ tbspplain flour½ tspbaking powder1½ tspeach ground coriander and ground cumin50 gm (½ cup)breadcrumbs60 ml (¼ cup)olive oil, plus extra for brushingTo serve:flatbread, hummus, snow pea tendrils and lemon wedges
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.
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).
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.