Our meat-free January continues with these deliciously bright-green falafel; they’re jam-packed with veges using both fresh and dried peas. The dried peas work like a flour harnessing the all their herby goodness.
Feel free to make slightly smaller balls to serve them as canapes, or wrap them up in pita drizzled with yogurt as a main course.
1/2 cup dried green split peas
1 1/2 cups frozen peas, thawed
1/2 an onion chopped
1 tbsp flour
1 cup green herbs (I used coriander and basil)
2 garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon baking powder
1/4 teaspoon chilli powder
1 tablespoon fresh lemon juice
Sea salt and pepper
3 tablespoons extra-virgin olive oil
Grind the split peas to a powder in a spice grinder or small food processor*. In a regular food processor, pulse the thawed peas a few times. Add the ground split peas, onion, flour, herbs, garlic, coriander, cumin, baking powder, chilli powder, lemon juice, 1 teaspoon of salt and freshly ground pepper and process until thoroughly combined. Form the mixture into 12 falafel oval patties and refrigerate until firm.
In a large nonstick frypan, heat the olive oil. Add the falafel patties in two batches and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side. Serve with plain Greek yogurt, rocket and an extra squeeze of lemon.
*If you don’t have a spice grinder, feel free to use rice or chickpea flour, available at most supermarkets.
Gretchen Lowe, Food Stylist Auckland