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Pea falafels with garlic tahini yoghurt

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Ingredients

Adjust Servings:
1/2 tbsp cumin seeds
200g frozen peas
1 x 400g can chickpeas, drained and rinsed
2 large garlic cloves, crushed
3 spring onions, trimmed and finely diced
1 tbsp lemon juice
1/2 tsp red chilli flakes
2 tbsp gram flour
1/2 x 30g pack flat-leaf parsley, finely chopped
1 x 30g pack fresh coriander, finely chopped
1 tbsp white sesame seeds, for sprinkling
2 tbsp olive oil
FOR THE YOGHURT
250ml Greek yoghurt (0% fat)
2 tbsp tahini paste
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp pine nuts

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Pea falafels with garlic tahini yoghurt

Light, versatile and easy to prep, these oven-baked falafel bites are packed full of veggies and fibre-boosting chickpeas, which are budget-friendly and high in protein. The tahini yoghurt acts as a lovely dipping sauce but if you don't have tahini, substitute for smooth peanut butter instead.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Easy

    Ingredients

    • FOR THE YOGHURT

    Directions

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    1. Toast the cumin seeds in a dry frying pan for about 30 seconds until fragrant, then tip into a food processor.

    2. Add the peas to a pan of salted boiling water and simmer for 3 minutes. Drain well, then tip half into a food processor with the cumin seeds. Leave to cool.

    3. Add half the chickpeas to the food processor with the garlic, spring onions, lemon juice, red chilli flakes, gram flour, parsley and half the coriander. Season with salt and pepper and whizz to a smooth paste. Add the remaining peas and chickpeas and blitz a couple of times to achieve a chunkier texture.

    4. Lightly wet your hands, then form the falafels into roughly the same size of golf balls. Transfer to a tray lined with baking paper and refrigerate for 30 minutes to firm up.

    5. Heat the olive oil in a large frying pan and cook the falafels over a medium heat for 6-8 minutes, turning regularly, until golden all over. Transfer to the lined baking tray and bake in a preheated oven at 200C for 15 minutes or until crisp.

    6. To make the garlic tahini yoghurt, mix the Greek yogurt, tahini paste, garlic, lemon juice and the remaining coriander in a small bowl until well combined. Season to taste and set aside.

    7. Toast the pine nuts in a frying pan over a medium heat for 2 minutes or until golden, shaking the pan regularly. Remove from the pan and sprinkle over the garlic tahini yoghurt. Serve alongside the pea falafels.

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