Little pea felafel with radish & pea shoot salad

Recipes / Salads

Pack heaps of flavour into falafel balls with the addition of fresh herbs and peas.

Recipe «Little pea felafel with radish & pea shoot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 eschalots, finely chopped, 1 tsp cumin seeds, 1 tsp ground cumin, 1 tsp ground coriander , 2 cups peas, 1 cup mint leaves, 1 cup coriander leaves , 400g can chickpeas, drained, rinsed, 1 egg, 1 cup fresh breadcrumbs, Sunflower oil, to deep-fry, 1/3 cup thick Greek-style yoghurt, 1 tbsp lemon juice, 1 small garlic clove, finely chopped, 2 cups pea shoots.

Ingredients:

  • 1 tbsp olive oil 
  • 2 eschalots, finely chopped 
  • 1 tsp cumin seeds 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 2 cups peas 
  • 1 cup mint leaves 
  • 1 cup coriander leaves 
  • 400g can chickpeas, drained, rinsed 
  • 1 egg 
  • 1 cup fresh breadcrumbs 
  • Sunflower oil, to deep-fry 
  • 1/3 cup thick Greek-style yoghurt 
  • 1 tbsp lemon juice 
  • 1 small garlic clove, finely chopped 
  • 2 cups pea shoots 
  • 6 red radishes, very thinly sliced 

Instructions

  1. Heat olive oil in a frypan over medium heat. Add the eschalot and cook, stirring, for 2-3 minutes until softened. Add spices and stir for 30 seconds until fragrant.
  2. Cook peas in boiling salted water (5 minutes for fresh or 1 for frozen) until just tender. Drain, refresh in cold water, then drain. Reserve 1 cup peas for salad, then place remaining peas in a processor with eschalot mixture, herbs, chickpeas, egg and crumbs. Season, then process to a coarse paste. Using your hands, form into 20 walnut-sized balls. Chill for 30 minutes.
  3. For salad, mix yoghurt, juice and garlic in a bowl, then season. Toss shoots, radish and remaining peas in a separate bowl.
  4. Half-fill a deep-fryer or large frypan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Fry felafel in batches for 1-2 minutes until golden and crisp. Drain on paper towel.
  5. Divide salad and felafel among plates, then serve drizzled with yoghurt dressing.