These falafel balls turned out even better than I hoped for. There is something quite “meaty” about them even though they are vegan, which would make them an excellent meat substitute in meals.
They work great as a falafel or to just add to any kind of wrap. They can also be eaten with a salad or served as an appetizer with some dip.
Yield: 10 balls
Prep time: 10 minute's
Cook time: 20 minute's
Total time: 30 minute's
Calories per ball: 94
250 g / 2 cups frozen peas, (Petit pois or Garden Peas)
1 tbsp olive oil, plus extra for baking
1 large white onion, diced
3 garlic cloves, minced
140 g / 1 1/2 cups of chickpea flour
1 tsp bicarbonate soda
A pinch of salt
2 tbsp mixed fresh or dried herbs, finely chopped (I used mixed dried Italian herbs)
Herby Yoghurt Dipping sauce
1 cup Soy yoghurt
Mixed fresh or dried herbs, finely chopped (I used fresh rosemary, parsley and mint)
Juice from 1 lemon
Preheat the oven to 180C / 350F and line a baking tray with greaseproof paper.
Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.
Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
Add the peas, onions and garlic to a food processor and pulse until it becomes a thick paste. Alternatively, you can use a masher to mix it by hand.
Stir in the chickpea flour, bicarbonate of soda, salt and herbs.
The mixture is quite sticky so you will need to wet your hands to shape them into flat balls. Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create the correct shape on the baking sheet.
Brush the balls with olive oil.
Bake for 15-18 minutes until golden brown, flipping them over half way.
Eat right away or keep in the fridge for up to 3 days. You can also freeze them and reheat from frozen.
For the dipping sauce
Simply mix all the ingredients together and serve in a small dish, along with the falafel balls.