Chickpea and Pea Falafel
If you're looking for more family-friendly, veg-heavy recipes, these are a staple in my house for dinner. While the frozen pea is not a traditional addition to falafel, these are crunchy and green, and they’ll disappear as soon as they hit the table. The beauty of falafels is that you use chickpeas that are soaked but not cooked, making things much quicker.
Serve with hummus, flatbreads, a pickle, and a simple tomato salad. Then eat the leftovers for lunch the next day.
Ingredients 14
3⁄4 cup chickpeas, dried, 135 g, soaked in cold water overnight, drained and rinsed
4 cloves garlic, peeled
1⁄2 brown onion, roughly chopped
1⁄2 bunch parsley, roughly chopped
1 1⁄2 tsp ground cumin
1⁄2 tsp cinnamon, ground
1⁄2 tsp chilli flakes
1⁄2 tsp black pepper, freshly cracked
1 tsp salt
2 tbsp all-purpose flour
3⁄4 cup frozen peas, thawed, 110 g
1 tsp baking powder
35 g sesame seeds
1 cup vegetable oil, 250 ml
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Method 6
Soak the in plenty of water overnight. You can leave them on the benchtop, no need for the fridge.
Place half the , the , , , , , , , and in food processor and blend until smooth.
Add the remaining , the and , then pulse or process on low speed until roughly combined (you want to keep some texture). Tip the mixture into a bowl and refrigerate for 30 minutes.
Form your falafels into 15 flattish balls about 5 cm in diameter. To ensure they hold together, firmly squeeze the balls when forming the falafel so the mixture becomes dense. Roll the falafel in the and set aside.
Heat the in a large deep frying pan over medium heat and fry the falafels in batches for 2 minutes each side until golden brown.
Serve with hummus, flatbreads, salad and pickles.
Cornersmith's tips
We often make a double batch of these as they make such good leftovers. Great for wraps the next day, a good snack with hummus, and handy for kids' lunchboxes. Once cool, store falafels in a sealed container in the fridge for up to 4 days. You can eat them cold, or reheat in the oven or air-fryer.
