Pea, feta and mint falafel
| Recipe By: | TASTE |
| Serves: | 8 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1/2 cup organic plain yoghurt
- 250 g frozen peas
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- 1/2 cup medium red onions, thinly sliced
- 1 red chilli, seeded and chopped
- 2 tsp ground cumin
- sesame seeds, to garnish
- A handful torn fresh mint leaves
- 6 extra large free range eggs
- 50 g breadcrumbs, two days old
- 100 g plain greek style feta, crumbled
- sea salt and freshly ground pepper, to taste
- 8 wholewheat pitas
- pickled red cabbage, to garnish
- a handful of organic pistachios, roughly chopped, for garnishing
- pink peppercorns, to garnish
- 4 Tbsp freshly squeezed lemon juice
- 2 tbs fresh coriander, finely chopped (plus extra as garnish)
- 1 clove garlic, peeled and chopped
- 1 tsp chopped fresh mint leaves
- ground nutmeg, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Bring a saucepan of water to the boil. Add the peas, bring back to the boil and cook for 1 minute, then drain and allow to cool slightly.
- Heat 2 T oil in a pan over a medium heat. Add the onion, chilli, cumin and sesame seeds and cook for 5 minutes, stirring often, until softened. Allow to cool.
- Spoon the onion mixture into a food processor, then add the peas, mint, egg, breadcrumbs and the feta. Blitz to create a coarse paste. Season to taste with salt and pepper. Allow the mixture to rest for 20 minutes.
- Working with slightly damp hands, shape 1 T of the mixture into a mini patty. Repeat with the remaining mixture to make 16 rounds.
- Heat 2 T oil in a pan and cook the falafels in batches in single layers for 3−4 minutes until golden. Add more oil as necessary.
- To make the dressing, combine: plain yoghurt, lemon juice, coriander, garlic, 1 tsp mint, and nutmeg
- Warm the pitas, cut into wedges and top with the warm falafel, pickled cabbage, yoghurt dressing, pistachios, mint and pink peppercorns.
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