Green Pea Falafels

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Crispy and green, these little easy-to-make oven-baked pea falafels will disappear as soon as they hit the table. They will fill your needs for snacking, apptizer and quick meals. The frozen pea is not a traditional addition to falafel, but these are delicious, nutritious and loaded with healthy ingredients. Enjoy them crispy, fresh out of the oven, or cooled at room temperature with a simple homemade dill yoghurt dip or use them as a filling for pita pockets stuffed with some salads. If you want to use them for the mini burger buns / sliders, then it's better to form the mixture into flat patties. Here is another falafel recipe using dried green peas just in case you don't have frozen peas at home.

Falafels	Dill Yoghurt Dip
500 g Green peas, frozen 1 Red onion, finely diced 1 tsp Olive oil 2 Garlic cloves, finely chopped 4 tbsp Flat parsley, finely chopped 3 tbsp Black sesame seeds 2 tsp Cumin powder 2 tsp Coriander powder 1 tsp Baking powder 3 tbsp Chickpea flour (or potato starch) Salt and pepper	200 g Full fat Greek yoghurt 2 tbsp Dill, chopped Zest and juice of 1 organic lemon Salt and freshly milled peper

1. Combine all the ingredients for the dip in a bowl. Cover and chill until ready for use.
2. Bring a large saucepan of water to a boil. Add in peas and cook for 2 minutes. Drain the peas quickly in a colander. Immediately transfer the blanched peas to a bowl of ice water. Drain well.
3. In a food processor or blender, add in blanched green peas and pulse a few times until they are roughly chopped.
4. Heat a skillet with olive oil over medium heat. Stir in chopped onions and cook until softened and aromatic. Remove and turn off the heat.
5. Transfer the onion into a large bowl together with garlic, parsley, sesame seeds, spices, baking powder and chickpea flour or potato starch. Mix in green peas. Season well with salt and pepper. If the mixture is too sticky, add 1-2 more tablespoons of chickpea flour. Chill for 1 hour.
6. Preheat the oven to 200C/400F. Line a baking tray with a piece of tin foil. Set aside.
7. Moisten your hands with a little olive oil and shape the mixture into 20 to 22 balls. Place them on the prepared baking tray. Spray or brush falafel balls with some olive oil.
8. Bake for 15 minutes then flip each falafel and bake for another 10-12 minutes. Enjoy them right out of the oven with a simple dill yoghurt sauce. Store any baked leftovers in the refrigerator for up to 5 days.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com