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How to make Little pea felafel with radish & pea shoot salad

Yield = 4
Prep time: 1:10
Cook time: 0:20
Total time: 1:30

Ingredients

  • 1 tablespoon olive oil
  • 2 eschalots, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cups peas (300g fresh or 240g frozen)
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 400g can chickpeas, drained, rinsed
  • 1 egg
  • 1 cup (70g) fresh breadcrumbs
  • Sunflower oil, to deep-fry

Radish & pea shoot salad

  • 1/3 cup (95g) thick Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 small garlic clove, finely chopped
  • 2 cups pea shoots (see note)
  • 6 red radishes, very thinly sliced

Method

  • Step 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.
  • Step 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.
  • Step 3 For salad, mix yoghurt, juice and garlic in a bowl, then season. Toss shoots, radish and remaining peas in a separate bowl.
  • Step 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.
  • Step 5 Divide salad and felafel among plates, then serve drizzled with yoghurt dressing.