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
Sunflower oil, rice bran or similar oil for deep-frying
150g plain yoghurt
2tsp tahini, heaped
Freshly ground black pepper
Extra virgin olive oil
1 handful mint leaves
1 handful chopped pistachios
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.
Then add the smashed peas to the mix and stir until until you have a rough paste.
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.
Shape the falafel mix into tablespoon sized quenelles and fry for about 4 minutes or until well browned, drain on kitchen paper.
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.
Arrange the falafel on the yoghurt mix, scatter over the pistachios and mint and serve with lemon wedges.
The baking powder adds the crunch.
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