Ingredients
- Â 375 g fresh-podded or frozen peas (thawed)
- 125 g chickpeas, rinsed and drained
- 75 g plain flour, plus ½ cup extra
- 2 green onions, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 egg, beaten
- 110 g seed mix
- Canola oil, for shallow-frying
- Mixed pea salad, to serve (see tip)
- For the capsicum sauce
- 270 g roasted red capsicum in strips, drained
- 2 tbsp pine nuts
- 2 tbsp natural yoghurt
- 1 tbsp parmesan, grated
- 1 garlic clove, crushed
Instructions
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Process all ingredients except egg and seeds until well blended. Season.
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Shape tablespoons of the mixture into balls. Dust in extra flour, dip in egg and roll in mixed seeds to coat.
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Place on a lined tray and chill for 30 minutes.
The capsicum sauce
- Combine all ingredients in a food processor and process until smooth. Season.
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Heat oil (enough to shallow-fry) in a large frying pan over medium heat. Cook falafel in 2 batches, 4 minutes each, turning once, until golden. Drain.
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Serve falafel with sauce and mixed pea salad.
