Feta and Pea Falafel's with Coriander Dressing
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.
The recipe looks complicated but it's not. Prep time is about 15 mins and cooking time is 6 to 7.
Falafel: 1 cup frozen peas 1 cup cooked chickpeas, drained and rinsed (this equates to about 1 tin) 1 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 gms firm feta, crumbled sea salt and freshly ground pepper
Gluten Free Bread Crumbs
Dressing: 1/4 cup tamari sauce (this is the healthy soy sauce alternative) 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
Directions 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.
Coriander Dressing (left) and a Cashew sauce my Mum makes