Green pea falafel, hommus and vegetables
Serves: 6 people
INGREDIENTS //
Hommus
- 250g cooked chickpeas
- ½ cup water that the chickpeas have been cooked in.
- 1 Tablespoon tahini
- 1 lemon juice
- Salt to taste
Falafel
Makes about 24 falafel
- 250g chickpeas soaked
- 100g fresh peas
- ¼ bunch parley
- ¼ bunch coriander
- ¼ bunch mint
- 2 spring onions
- 2 cloves garlic
- 10g salt
- 5g ground cumin
- 5g ground coriander seed
- ½ tsp baking powder
METHOD //
In a blender puree chickpeas, cooking liquid, tahini and lemon juice until smooth. Season to taste.
In a food processor chop herbs, garlic and onions until fine. Add chickpeas, peas, herbs, spices and baking powder. Blend until chickpeas just start to clump together. Allow to sit for 2 hours, then form into small egg shapes.
Fry in hot oil for about 5 minutes.
Serve with hommus and seasonal roasted vegetables. At Fino they use carrots and cauliflower.
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Like the sound of this recipe? Check out further recipes by Fino at Seppeltsfield:
Charred broccoli and lentils with preserved lemon and salted ricotta
Pan Fried zucchini with roast garlic dressing and capers
