Green pea falafel, hommus and vegetables by Fino Seppeltsfield

Green pea falafel, hommus and vegetables

Serves: 6 people



  • 250g cooked chickpeas
  • ½ cup water that the chickpeas have been cooked in.
  • 1 Tablespoon tahini
  • 1 lemon juice
  • Salt to taste


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


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.


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

Sharon Romeo of Fino at Seppeltsfield