Products Used
Garden Pea falafels
As we look at ways of reducing food waste whilst also making tasty, nutritious meals for all the family, our Garden Pea falafel recipe is perfect for making in batches and freezing. Easy to make, great for lunch boxes and you use only what you want, when you need it. Delicious served with seasoned couscous and mint yogurt.
- 40 minutes
- 10-12 falafels
Ingredients
250 grams Green Isle frozen peas
1 x 400 gram tin chickpeas, drained
3 tablespoons plain flour, plus a little extra for dusting
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tahini
Small bunch parsley, chopped
Small bunch coriander, chopped
Small bunch mint, chopped
zest and juice 1 lemon
200 grams couscous
3 tablespoons olive oil
1 teaspoon chilli flakes
100 grams natural yogurt
Method:
- Put the peas in a sieve and run under the hot tap to defrost. Drain well, then put 200 grams of them into a food processor.
- Add the chickpeas, flour, garlic, cumin, ground coriander, tahini, parsley, fresh coriander and lemon zest and plenty of seasoning. Whizz the ingredients to a paste then add the remaining peas and blitz only a few times to keep some texture in the mixture.
- Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins in the fridge, or longer if you have time.
- Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins. Heat 2 tablespoons of oil in a large pan.
- Cook the falafels for 2 – 3 mins on each side, until crisp and golden – you may have to do this in batches.
- Add the remaining oil, lemon juice, most of the mint and the chilli flakes to the couscous.
- Mix the remaining mint into the yoghurt and serve the falafels with the couscous and mint yoghurt.
- Mix the remaining mint into the yoghurt and serve the falafels with the couscous and mint yoghurt.
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