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Green pea falafel balls

Serves: 4
Prep: 15
Cook: 5

    These falafel balls will make an awesome contribution to a Mezze platter combined with hummus, olives, chargrilled eggplant or capsicum and flatbreads. Perfect for entertaining, they're so easy to make and full of flavour and colour.

    This recipe is part of our Very Veggie Christmas collection - healthy recipes that bring the wow to Christmas Day dining.

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    Ingredients

    • 1 cup frozen peas, thawed
    • 3 tablespoons oil
    • 1 small brown onion, diced
    • 1 garlic clove, crushed
    • 425g can chickpeas, rinsed and drained
    • 2 shallots, roughly chopped
    • 1/4 cup chopped parsley
    • 1/4 cup chopped mint
    • 2 teaspoons lemon zest
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon dried chilli flakes
    • 2 tablespoons plain flour
    • 2 tablespoons plain flour, extra

    Method

    1. Step 1

      Place frozen peas in a strainer and run hot water over them. Stand.

    2. Step 2

      Heat 1 tablespoon of the oil in frypan and add onion and garlic. Sauté until soft and remove from heat.

    3. Step 3

      Wrap peas in a clean, dry tea towel and rub gently to remove excess moisture.

    4. Step 4

      Place onion, garlic, peas and remaining ingredients into food processor, except extra oil and extra flour. Process until just combined.

    5. Step 5

      Using spoon, form into balls and roll in extra flour. Makes 12 balls.

    6. Step 6

      Heat remaining oil in a frypan and fry, turning until golden brown on all sides.

    Tips

    • Balls can be made the day before and stored in refrigerator and fried on the day of serving
    • Perfect on a Mezze Plate with hummus, olives, tabouli, flat bread etc. 
    • Mezze platters are an awesome way to feed a crowd. All sorts of Middle Eastern delights piled high on a platter for guest to nibble on.
    • Read our tips to styling the perfect grazing platter and for more delicious platter ideas take a look at our grazing platter recipe collection.

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