Falafel with Green Pea Hummus

Sure you can easily buy crispy falafel from any kebab shop, but you can also simply make them yourself at home! Whether served on their own, with hummus or in a wrap - these crispy falafel made with chickpea flour and oriental spices always work! They are easy and quick to prepare and taste super with pea hummus which has has an extra kick from chilli flakes.

Falafel with Chickpea Flour	Pea Hummus
220 g Chickpea flour 1/2 tsp Sea salt 1/2 tsp Cumin powder 1/2 tsp Ginger powder 1/2 tsp Chilli powder 1/2 tsp Sweet paprika powder 1/2 tsp Coriander powder 1 pinch Clove powder 1 tsp Turmeric powder 2 tsp Dried mint leaves (or parsley) 220 ml Hot water Ghee or oil to fry 1 tbsp Mint leaves, thinly shredded 1 tbsp Pomegranate seeds, to garnish (optional)	100 g Chickpeas, cooked 25 g Parsley 25 g Mint leaves 50 ml Olive oil 50 g Green peas, frozen 1 Garlic clove Sea salt and black pepper Fresh mint leaves 1/2 tsp Chilli flakes

Mix the chickpea flour with the salt, cumin, ginger, chilli, paprika, coriander, cloves, turmeric and mint in a bowl. Pour over the hot water, stir and leave to soak for 15 minutes. Leave to cool.
Meanwhile prepare the hummus. Blanch the peas in a pot of boiling salted water for 1-2 minutes until al dente. Then drain in a sieve and rinse with cold water. Drain the chickpeas. Place the blanched peas, chickpeas, parsley, mint, olive oil and garlic in a tall container and puree using an immersion blender. Season the hummus to taste with salt and pepper and garnish with mint and chilli flakes.
Shape the falafel mixture into 12-15 balls. Heat the ghee or oil in a saucepan and deep-fry the falafel until golden brown.
Serve falafels, garnished with shredded mint leaves and pomegranate seeds, with prepared pea hummus.