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Pea falafel pita pockets

Name: Pea falafel pita pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cups (180g) fresh peas, or frozen peas; 400g can chickpeas, rinsed, drained; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon baking powder; 2 garlic cloves, finely chopped; 1 tablespoon sesame seeds; 1 tablespoon plain flour, plus extra to dust; 1 bunch fresh mint, leaves picked; 1 large red onion, thinly sliced; Sunflower oil, to shallow-fry; 2/3 cup (160g) hummus; 4 pita breads; 2 truss tomatoes, chopped; pickled peppers and lemon wedges, to serve

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by Warren Mendes

delicious. team

Oct 09, 2015

It's not easy going green, but these pea-charged falafel pita pockets make it awfully fun.

1 1/2 cups (180g) fresh peas, or frozen peas
400g can chickpeas, rinsed, drained
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon baking powder
2 garlic cloves, finely chopped
1 tablespoon sesame seeds
1 tablespoon plain flour, plus extra to dust
1 bunch fresh mint, leaves picked
1 large red onion, thinly sliced
Sunflower oil, to shallow-fry
2/3 cup (160g) hummus
4 pita breads
2 truss tomatoes, chopped
pickled peppers and lemon wedges, to serve

Method

1.

Place peas, chickpeas, spices, baking powder, garlic, sesame seeds, four, half the mint and onion in a food processor, season well and pulse to a coarse paste.
2.

Shape into 12 patties and place on a baking tray lined with baking paper.
3.

Heat 2cm oil in a large frypan over medium-high heat and fry the falafel for 2 minutes each side or until dark golden and crisp. Drain on paper towel.
4.

To assemble each pocket, spread 2 tbs hummus inside each pita. Top with falafel, tomato, pickled peppers and remaining mint leaves and onion. Squeeze over lemon juice to serve.