Feta and Pea Falafels


This is another amazing recipe that my Mum makes and last night I decided to give it a go. My boyfriend who is a meat eater rates this as his favorite Vegetarian dish.  They are best served with a salad.  I made a double batch as it's always nice to have left overs for lunch the next day.

1 cup frozen peas
1 cup cooked chickpeas, drained and rinsed (this equates to about 1 tin)
1 free range egg
1 tbsp each ground coriander and cumin
1/2 cup fresh chopped coriander
1 cup fresh, soft white breadcrumbs
2 spring onions, finely chopped
100 grams firm feta, crumbled
sea salt and freshly ground pepper

1/4 cup tamari sauce
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp sesame seed
3 tbsp water
1 clove garlic, crushed
1/4 cup coriander leaves, finely chopped

To cook:
Vegetable oil
1/4 cup sesame seeds

Falafel: Cover the peas with boiling water and leave for two minutes. Drain well and place in a food processor with the chickpeas, egg, spices, coriander and breadcrumbs. Pulse until it forms a coarse paste.  Tip into a bowl and stir in the spring onions and feta.  Season well. Place in the fridge while preparing the dressing.

Dressing: Whisk the ingredients in a bowl and season, adding more lemon juice if needed.

To cook: Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat a little oil in a saute pan and cook the falafel for 1-2 minutes each side, turning carefully as the mixture is quite soft.


Julia x

Uncooked Falafel

Coriander Dressing (left) and a Cashew sauce my Mum makes