First experienced on a beach-side picnic in the rain, these vegan falafel were excellent and filling. If you make more than can be eaten in one sitting, like we did, they make great lunch-box snacks for later in the week.
Ingredients
- 200g dried yellow peas
- 100g pea flour
- 1 onion, roughly chopped
- 3 garlic cloves, peeled
- 1 small chili
- 1 lemon, juice and zest
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- 2 tbsp oil
- handful of coriander leaves
- handful of parsley
Makes approx. 12 falafel
Soak the peas in water for at least 12 hours, then boil half of the peas until tender, usually around 20 minutes. Mix all the ingredients in a food processor until the mixture is smooth enough to handle but not completely homogeneous It is best to let the mixture sit for half a day or so, as this will help make the dough stick together and hold their shape better. If the mixture is not holding together, it is likely either too moist (add some more pea flour) or too dry (add some extra oil – don‘t add water, as this will create soggy falafel not crispy ones!). Wet your hands, then form the falafel into small balls or flats – if you are frying them in a pan its better to make them flat. Deep fry in oil until golden brown or, alternatively, fry in a frying pan, about 5 minutes on each side.
Enjoy warm, served with a fresh tzatziki, or store for later in an air-tight container and eat them cold with a spicey relish.