Chickpea and Pea Falafel with Tzatziki Dip
WeaningWorld
May 9, 2022
This recipe for Chickpea and Pea Falafel is straight from Adam Shaw’s new cookbook, How to Grow Your Family. It’s packed full of flavour and is the perfect introduction to the world of food.
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Ingredients
Adjust Servings
| 3 Garlic Cloves 2 for the falafel, 1 for the tzatziki | |
| 1 Shallot Or half an onion | |
| 1 Bunch of Fresh Coriander and Parsley | |
| 100g Peas | |
| 800g Chickpeas, drained Roughly two cans | |
| 1/2 Lemon, juiced | |
| 1tsp Cumin | |
| 1tsp Ground Coriander | |
| 1tsp Baking Powder | |
| 5tsp Plain Flour | |
| 1/4 Cucumber | |
| 3-4tbsp Olive Oil | |
| 200g Greek Yoghurt |
Directions
1.
Preheat
Preheat the oven to 180°c.
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2.
Chop
Crush and roughly chop the onion and 2 of the cloves of garlic.
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3.
Add
Tear the parsley and coriander and add them to a food processor, along with chickpeas, peas, chopped garlic and onion, baking powder, plain flour and the juice of half a lemon.
If you don't have a juicer, squeeze the lemon over your hand to catch any pips.
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4.
Season
Season the mixture with cumin and coriander.
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5.
Blend
Blend the mixture in the food processor until fully combined in a thick, sticky mixture.
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6.
Shape
Take a golf-ball sized portion of the mixture, shape it into a ball and roll in olive oil. Repeat this for the rest of the mixture and place the falafels on a baking tray.
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7.
Bake
Bake for 40 minutes, turning the falafels halfway through.
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8.
Grate
For your tzatziki dip, grate the cucumber and a clove of garlic.
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9.
Combine
Mix the grated cucumber and garlic in a bowl with the greek yoghurt.
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10.
Serve
Once cooled, serve your falafel with the tzatziki on the side. Any leftovers are suitable for freezing.
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Notes
Recipe by Adam Shaw of At Dad's Table, from the recipe book How to Grow Your Family
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