A tasty apple, cabbage and pea falafel salad
So delicious and easy to make, these green pea falafels won’t disappoint. Filled with flavour and crunch, they make a delicious plant-based addition to any salad.
INGREDIENTS
Salad
- Chickpeas: Canned, 1 cup drained and rinsed
- Peas: Frozen, ¾ cup defrosted
- Red onion: ½ medium, chopped
- Garlic: 2 cloves
- Lemon juice: 1 tablespoon
- Parsley: ¼ cup
- Cumin: Ground, 1½ teaspoon
- Red pepper flakes: ¼ teaspoon
- Salt: 1 teaspoon
- Black pepper: Ground, ½ teaspoon
- Baking soda: 1 teaspoon
- Woolworths Chickpea Flour: 2 tablespoon
- Sunflower oil for frying
- Baby green cabbage: 2, sliced thinly
- Woolworths Granny Smith Apples: 2, sliced thinly
- Celery: 2 stalks, chopped thinly
- Sugar snap peas: 120 g, blanched
- Flaked almonds: 50 g, toasted
- Woolworths Caramelised Cinnamon Seed Sprinkle
Green Goddess Dressing, to drizzle
- Avocado: 1, mashed
- Garlic: 1 clove, crushed
- Lemon: 1, juiced
- Water: 4 tablespoons
- White wine vinegar: 5 tablespoons
- Extra virgin olive oil: 4 tablespoons
- Italian parsley: 3 tablespoons, chopped
- Chives: 2 tablespoons, chopped
- Basil: 2 tablespoons, chopped
- Salt, to season
METHOD
- Combine the chickpeas, peas, red onion, garlic, lemon juice, parsley, cumin, red pepper flakes, salt, pepper, baking soda and chickpea flour in a food processor bowl. Pulse until well combined but not puréed. Adjust seasoning if necessary.
- Heat sunflower oil in a heavy-based pan and form the mixture into small patties.
- Fry the patties in batches without crowding the pan. Cook them for about 5 minutes on each side until golden brown.
- When cooked, remove the patties from the pan and place on some kitchen paper.
- Place all Green Goddess Dressing ingredients, except salt, into a blender or food processor and blend until smooth. Season to taste.
- Arrange salad ingredients on a platter and add the falafel, almonds, and dressing, sprinkle seeds.
(Serves 4)