0:40 Prep | 0:20 Cook | 4 Servings | Easy
Super Food Ideas
Create a high fibre, delicious vegetarian main with these easy pea and chickpea falafels served with whipped garlic fetta.
1 cup frozen peas
2 x 400g cans chickpeas, drained, rinsed
1 brown onion, roughly chopped
1/4 cup fresh flat-leaf parsley leaves
1 garlic clove, quartered
2 tablespoons tahini
1 tablespoon ground cumin
1 tablespoon ground coriander
2/3 cup plain flour
1/4 teaspoon bicarbonate of soda
2 tablespoons sesame seeds
Extra virgin olive oil, for shallow-frying
4 warmed small pita bread, to serve
Salad leaves, to serve
Sliced red radish, to serve
Fresh mint leaves, to serve
Lemon wedges, to serve
WHIPPED GARLIC FETTA
200g fetta, quartered
2 garlic cloves, crushed
1/4 cup lemon juice
1 tablespoon extra virgin olive oil, plus extra to drizzle
Step 1 Place peas, chickpeas, onion, parsley, garlic, tahini, cumin and coriander in a food processor. Process until just combined. Add flour. Process until mixture is almost smooth. Transfer to a bowl. Cover. Refrigerate for 15 minutes.
Step 2 Meanwhile to make the whipped garlic fetta, place fetta, garlic, lemon juice and oil in a small food processor bowl. Process until smooth and combined. Season well with pepper. Transfer to a serving bowl. Drizzle with extra oil.
Step 3 Stir bicarbonate of soda into falafel mixture. Using damp hands, roll 2 level tablespoons of falafel mixture into rough ovals and flatten slightly (mixture will be quite soft). Sprinkle one side of falafels with sesame seeds. Place on a plate.
Step 4 Add enough oil to a large frying pan to reach 1cm up side of pan. Heat over medium heat. Cook falafel, in batches, for 1 to 2 minutes each side or until well-browned and cooked through. Drain on paper towel.
Step 5 Serve falafel with whipped fetta, pita bread, salad leaves, radish, mint and lemon wedges, with a drizzle of extra oil.
You’ll need a food processor for this recipe.