These falafels have been my packed lunch saviour lately. I love to make a big batch on Sunday so I have got lunch sorted for the whole week. I love having them served with brown rice or quinoa, lots of fresh or roasted veggies and a generous dollop of hummus.
Green Goddess Pea Falafels
I love serving these falafels with a big mixed salad, some homemade hummus and brown rice, but they are also great in wraps or sandwiches.
- 100 gr of cooked peas
- 50 gr of cooked sweetcorn kernels
- 1 can of drained and rinsed chickpeas
- 1 small red onion peeled
- A generous handful of finely chopped fresh herbs, I went for a mix of parsley and mint
- 2 cloves of garlic
- 1 flat tablespoon of runny tahini paste
- 2 tablespoon of potato starch
- 1 teaspoon of chlorella or wheatgrass (optional)
- ½ lemon, juice
- 1 teaspoon of sea salt
- ½ teaspoon of pepper
- A dash of smoked paprika
Start by preheating the oven at 180 degrees Celsius. Line a baking tray with some parchment paper.
Place all the ingredients into the Ninja food processor and pulse for few seconds, don’t over processed it as you don’t want to end up with a puree kind of mixture. With wet hands scoop up about 1 tablespoon of the pea mixture, shape it a ball or patty and place it on the baking tray. You might want to re wet your hands few times during the process as the mixture do tend to be quite sticky.
Bake the falafels in the oven for 20 minutes, turning them half way the time.
Once baked let the falafels cooled down for at least 10.