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Baked Pea 'falafel' with tomato and herb salad
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2 tsp cumin seeds
250g frozen peas
400g can chick peas, drained and rinsed
3 tbsp cornflour
3 garlic cloves, crushed
2 tbsp tahini
25g pack flat leaf parsley, finely chopped
25g pack mint, leaves finely chopped
1 lemon, zest and juice
1 tbsp extra virgin olive oil, plus extra for brushing
270g pack vine tomatoes, sliced
4 wholemeal pittas, toasted
salad leaves, to serve
4 tbsp fat free natural yogurt
1. Preheat the oven to 180˚C, gas mark 4. Toast the cumin in a dry frying pan for about 30 seconds, until fragrant; set aside. Add the peas to a pan of boiling water and simmer for 3 minutes until tender then drain well and tip into a food processor. Add the chick peas, cornflour, garlic, toasted cumin, tahini, ½ the parsley, ½ the mint and the lemon zest. Season and whizz to a rough paste. With wet hands, shape the mixture into 12 small patties. Line a large baking tray with parchment and arrange the falafel on it.
2. Brush the falafel tops with oil; bake for 25 minutes. Meanwhile, whisk together the lemon juice and olive oil in a bowl; season. Toss with the tomatoes and remaining herbs. Divide the tomato salad between 4 plates. Serve the cooked falafel straight away, stuffed into a pitta with salad leaves and 1 tbsp yogurt each.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.