HERB AND PEA FALAFEL WITH MINT YOGHURT | SA Garden and Home
Explore new flavors with these herby pea falafels, served with mint yogurt and lemon—perfect for mezze platters!
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Parchment paper
- Refrigerator
- Stove
- Skillet
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- 1 (410g) tin chickpeas, drained
- 1 cup frozen peas, defrosted
- 1 small onion, finely chopped
- 30ml fresh parsley, chopped
- 30ml fresh mint, chopped
- 15ml lemon juice
- 15ml lemon zest, finely grated
- 1 garlic clove, crushed
- 45ml cake flour
- 10ml ground cumin
- 5ml baking powder
- 3ml cayenne pepper
- salt and milled black pepper, to taste
- 30ml oil, for frying
- 180ml plain low-fat Greek yoghurt
- 45ml fresh mint, very finely chopped
- 5ml sumac
- salt and freshly milled pepper, to taste
- lemon wedges
- peas, for garnish (optional)
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