Chickpea, pea & mint falafel

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.