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.
- 240 gm frozen peas, defrosted (2 cups)
- 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 breadcrumbs (½ cup)
- 60 ml olive oil, plus extra for brushing (¼ cup)
- 1Place 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.
- 2Preheat 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).
- 3Heat 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 .