If you’re a fan of falafel then you’ll love this flavour-packed version made with chickpeas, peas and hazelnuts and served with a minty yoghurt sauce.
Ingredients
Falafel
Mint yoghurt
Method
1.Place peas, chickpeas, fetta, mint, chilli, egg and hazelnut meal in a food processor; pulse until coarsely chopped and combined. Season. Shape tablespoons of mixture into balls; flatten slightly. Toss falafel in combined sesame seeds and chopped hazelnuts. Place falafel on a baking-paper-lined oven tray. Refrigerate for 30 minutes.
2.Meanwhile, make mint yoghurt. Combine ingredients in small bowl.
3.Heat oil in a medium frying pan over medium-high heat; shallow-fry falafel, in batches, for 5 minutes or until golden brown. Drain on paper towel.
4.Serve falafel with mint yoghurt.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.