Minty Pea Falafels with Tahini Yoghurt Sauce

Sofia Levin

Ingredients:

Falafels

  • 250g peas (ideally fresh, but frozen okay)
  • 400g cooked chickpeas (canned okay)
  • 1 Spanish onion (half finely chopped, the other half finely sliced)
  • 2 large garlic cloves, minced
  • 1/4 cup tahini
  • 1/2 bunch mint, roughly chopped
  • 1/2 bunch coriander, roughly chopped
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1/2 cup plain flour
  • 1/2 tsp bicarb
  • Zest of 1 lemon
  • EVOO and water on hand for thinning

Sauce

  • 200g full fat Greek yoghurt
  • 120g tahini
  • 1 clove garlic, minced
  • Juice from ½ lemon
  • 1 tsp salt
  • ½ tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 cup finely chopped herbs of choice (mint and dill)
  • EVOO or water on hand for thinning
  • Salt to taste

To Serve

  • Flat bread
  • Lemon
  • Spanish onion
  • Cherry tomato
  • Lettuce
  • Extra herbs

Method:

  1. Preheat the oven to 180 degrees. Add all falafel ball ingredients to a food processor (except for the sliced half onion) and pulse to combine. Check for consistency and seasoning. Add salt and EVOO if needed.
  2. Form the mixture into tablespoon-sized balls or ovals using your hands and set aside on a tray or plate.
  3. Brown falafels in a generously oiled pan on both sides, then transfer to a baking tray and cook until warm, 8 to 10 mins.
  4. While falafels are warming, make the dressing. Blitz all the ingredients in a small food processor or by hand until smooth. Adjust seasoning to taste.
  5. Serve falafels on warmed flatbread with fresh lettuce, cherry tomatoes, lots of fresh herbs, finely sliced spanish onion, a generous drizzle of tahini sauce and lemon wedges.

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