Ingredients
Sesame pea falafel
200gm of falafel mix activated
100g peas blanched and squashed, plus a handful left whole to garnish
½ white onion, finely grated
1½ tablespoon sesame seeds
½ tsp baking powder
1tsp ground cumin
1tsp ground coriander
½tsp chilli powder
½tbsp salt flakes
To serve
Sunflower oil, rice bran or similar oil for deep-frying
150g plain yoghurt
2tsp tahini, heaped
Salt flakes
Freshly ground black pepper
Extra virgin olive oil
1 handful mint leaves
1 handful chopped pistachios
1 lemon
Method
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Add spices and garlic and baking powder and sesame to a bowl and salt and add the falafel sachets. Activate the mix with boiling water as specified, leave to stand at room temperature 10 min.
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Then add the smashed peas to the mix and stir until until you have a rough paste.
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Heat the oil in a deep fryer or saucepan to 165°C – if the oil is too hot they will brown too quickly and not cook through, too cool and they will become oil logged.
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Shape the falafel mix into tablespoon sized quenelles and fry for about 4 minutes or until well browned, drain on kitchen paper.
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To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining peas and pistachio in a little oil, season with salt and pepper and toss through the mint leaves.
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Arrange the falafel on the yoghurt mix, scatter over the pistachios and mint and serve with lemon wedges.
Cook's tip
The baking powder adds the crunch.
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