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Pea & Mint Baked Falafel

A great change from the classic chickpea-only version, these easy, crispy baked falafel are made with equal amounts of peas and chickpeas plus refreshing mint.

Course Main Course, Salad, Light Meal
Cuisine Middle Eastern, Vegetarian, Vegan, plant-based, World
Keyword pulses
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 (approx 36 small falafel)
Author Moorlands Eater

Ingredients

  • 180 g frozen peas
  • 180 g tinned chickpeas drained and dried on kitchen towel
  • 1 small onion skinned, roughly chopped
  • 2 cloves garlic skinned, roughly chopped
  • 2 large handfuls fresh mint leaves
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 50 g gram/chickpea flour any other flour can be substituted
  • 50 g sesame seeds
  • ½ tsp baking powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tbsp olive oil

For the garlic-mint yogurt

  • 1 clove garlic skinned
  • 1 large pinch salt
  • 200 g plain yogurt
  • 2 tbsp mint leaves finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground sumac optional
  • ¼ tsp black pepper

Garnishes (optional: as many or as few as you like)

  • chopped mint leaves
  • za'atar spice blend
  • ground sumac
  • ground cumin
  • toasted sesame seeds

Instructions

  1. Preheat the oven to 200 C / 180 C Fan / Gas 6.

    Lightly oil two shallow baking trays.

  2. Put the frozen peas in a sieve or colander and pour over boiling water from a kettle to defrost.

    Set aside on kitchen paper to drain.

  3. Put the chickpeas in a food processor and process for a few seconds to start breaking them down.

    Add the onion and garlic and process again until you have a grainy mixture, scraping down the sides of the processor as necessary.

    Add the peas and mint leaves then pulse until chopped and distributed through the chickpeas.

    Add the ground spices, flour, sesame seeds, baking powder, black pepper and salt. Process again until the mixture is evenly combined, scraping down the sides as needed.

    Recommended: to check the seasoning, take a heaped teaspoonful of the mixture, shape into a patty and fry in a little oil. Taste and adjust the seasoning of the remaining mixture if needed then proceed with the recipe.

    Transfer the falafel mix to a bowl, pressing it down with a spoon so it's one mass.

    Can be covered and refrigerated at this point for up to 24 hours if convenient. Otherwise proceed with the recipe.

  4. Using either a 4cm diameter falafel scoop or wet hands, take approx 15g of the mixture and press it into a patty 1cm thick, making approx 36 small falafel.

    Place the falafel onto the oiled baking trays as you make them.

    Gently brush the tops of the falafel with olive oil.

  5. Place the trays in the preheated oven and bake for 10 minutes.

    After 10 minutes, turn over each falafel then return the trays to the oven.

    Continue baking until done: approximately 10 minutes more for a softer middle, or another 20 minutes for falafel crispy all the way through.

    Serve with salad and the Garlic-Mint Yogurt drizzled over (see Recipe Notes for more suggested dressings), plus a sprinkle of any of the optional garnishes.

Garlic-Mint Yogurt

  1. Roughly chop the garlic then sprinkle with the salt.

    Using the flat side of a knife, squash together the garlic and salt until you have smoothish paste.

    Put the paste in a bowl or jug.

  2. Add the yogurt to the garlic and whisk to thoroughly combine.

    Stir in the chopped mint, spices and black pepper.

    Taste and add more seasoning if needed.

Recipe Notes

Other sauces, dips and dressing that work well with falafel: Harissa Dressing, Roasted Beetroot Hummus, Tahini Dressing, Herbed Tahini Yogurt.