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Little pea falafel with radish and pea shoot salad

Name: Little pea falafel with radish and pea shoot salad
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 eschalots, finely chopped; 1 teaspoon cumin seeds; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 cups peas (300g fresh or 240g frozen); 1 cup mint leaves; 1 cup coriander leaves; 400g can chickpeas, drained, rinsed; 1 egg; 1 cup (70g) fresh breadcrumbs; Sunflower oil, to deep-fry; 1/3 cup (95g) thick Greek-style yoghurt; 1 tablespoon lemon juice; 1 small garlic clove, finely chopped; 2 cups pea shoots; 6 red radishes, very thinly sliced

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1h 10m

20m

Little pea felafel with radish and pea shoot salad

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by Valli Little

delicious. team

Oct 02, 2015

The freshness of peas makes these felafels the ultimate spring dish.

1 tablespoon olive oil
2 eschalots, finely chopped
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups peas (300g fresh or 240g frozen)
1 cup mint leaves
1 cup coriander leaves
400g can chickpeas, drained, rinsed
1 egg
1 cup (70g) fresh breadcrumbs
Sunflower oil, to deep-fry

Radish & pea shoot salad

1/3 cup (95g) thick Greek-style yoghurt
1 tablespoon lemon juice
1 small garlic clove, finely chopped
2 cups pea shoots
6 red radishes, very thinly sliced

Method

1.

You can make the felafel mixture 2-3 hours ahead, then fry just before serving.
2.

For felafel mixture, heat olive oil in a frypan over medium heat. Add the eschalot and cook, stirring, for 2-3 minutes until softened. Add spices and stir for 30 seconds until fragrant.
3.

Cook peas in boiling salted water (5 minutes for fresh or 1 for frozen) until just tender. Drain, refresh in cold water, then drain. Reserve 1 cup peas for salad, then place remaining peas in a processor with eschalot mixture, herbs, chickpeas, egg and crumbs. Season, then process to a coarse paste. Using your hands, form into 20 walnut-sized balls. Chill for 30 minutes.
4.

For salad, mix yoghurt, juice and garlic in a bowl, then season. Toss shoots, radish and remaining peas in a separate bowl.
5.

Half-fill a deep-fryer or large frypan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Fry felafel in batches for 1-2 minutes until golden and crisp. Drain on paper towel.
6.

Divide salad and felafel among plates, then serve drizzled with yoghurt dressing.