Name: Pea, chickpea and hazelnut falafel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Falafel; ½ cup (60g) frozen peas, thawed (1½ ounces); 125 grams canned chickpeas , drained, rinsed; 50 g fetta, crumbled; 2 tablespoons coarsely chopped mint; 1 fresh long green chilli, seeded, chopped finely; 1 egg; ¼ cup (25g) hazelnut meal; 1 tablespoon white sesame seeds; ¼ cup (30g) finely chopped hazelnuts; vegetable oil, for shallow-frying; Mint yoghurt; ½ cup (140g) greek-style yoghurt; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh mint

Pea, chickpea and hazelnut falafel

Go nuts for this flavour-boosted falafel.

Skip to Recipe

Prep

15M

Cook

15M

Total

30M

If you’re a fan of falafel then you’ll love this flavour-packed version made with chickpeas, peas and hazelnuts and served with a minty yoghurt sauce.

Ingredients

Falafel

½ cup (60g) frozen peas, thawed (1½ ounces)

125 grams canned chickpeas , drained, rinsed

50 g fetta, crumbled

2 tablespoons coarsely chopped mint

1 fresh long green chilli, seeded, chopped finely

1 egg

¼ cup (25g) hazelnut meal

1 tablespoon white sesame seeds

¼ cup (30g) finely chopped hazelnuts

vegetable oil, for shallow-frying

Mint yoghurt

½ cup (140g) greek-style yoghurt

1 tablespoon lemon juice

1 tablespoon finely chopped fresh mint

Method

1.Place peas, chickpeas, fetta, mint, chilli, egg and hazelnut meal in a food processor; pulse until coarsely chopped and combined. Season. Shape tablespoons of mixture into balls; flatten slightly. Toss falafel in combined sesame seeds and chopped hazelnuts. Place falafel on a baking-paper-lined oven tray. Refrigerate for 30 minutes.

2.Meanwhile, make mint yoghurt. Combine ingredients in small bowl.

3.Heat oil in a medium frying pan over medium-high heat; shallow-fry falafel, in batches, for 5 minutes or until golden brown. Drain on paper towel.

4.Serve falafel with mint yoghurt.

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Ingredients

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