Chickpea, pea & mint falafel

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(5)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   30 min
Cook   20 min
  • Frozen peas, , 75 g
  • Fresh mint, ¾ cup(s)
  • Garlic, 1 clove(s), chopped
  • Red onion, 1 small, halved, thinly sliced
  • Chickpeas, canned, no added salt, 1¾ x 400g can(s) (drained), rinsed and drained
  • Ground coriander, 1 teaspoon(s)
  • Ground cumin, 1 teaspoon(s)
  • Egg yolk, raw, 2 x 60g egg(s)
  • Lemon, 1 lemon(s), rind finely grated, halved
  • Olive oil spray, 3 spray(s)
  • Cos lettuce, 2 leaf(s), chopped
  • Cucumber, 1 cucumber(s), chopped
  • Tomato, 1 small, chopped
  • Olive oil, 1 teaspoon(s)

Method

Place a roasting pan into the oven. Preheat oven and roasting pan to 220°C fan forced.

Place the peas in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain.

Place ¼ cup of the mint into a food processor with the garlic and half the onion. Process until finely chopped. Add peas, chickpeas, coriander, cumin, egg yolks and 1 teaspoon lemon rind. Season. Process until finely chopped. Add 1 tablespoon of lemon juice and process until the mixture comes together.

Roll 2 tablespoonfuls of the mixture into a ball, flatten slightly and place on a tray. Repeat with remaining mixture to make 12. Spray both sides of the falafel with oil. Remove the hot tray from the oven. Place falafel quickly onto the hot tray. Bake for 10 minutes. Turn falafel over, spray again with oil. Bake a further 8 to 10 minutes or until light golden.

Meanwhile, combine the lettuce, cucumber, tomato, remaining onion and mint in a bowl. Squeeze over the remaining lemon juice, and drizzle with olive oil, toss to coat. Divide between two serving boards or plates. Serve with falafel and lemon wedges.

TIPS:

  • You will need to buy 2 x 400 g can chickpeas for this recipe.
  • The falafel will keep for 5 days in a glass or ceramic container in the fridge. Keep the salad in a separate container 1 to 2 days in the fridge, best to dress with olive oil and lemon just before serving.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.6
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories441
Protein23.7 g
Total fat12.7 g
- Saturated fat2.8 g
Total carbohydrates47.3 g
- Total sugars14.7 g
Fibre27.1 g
Sodium119 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now