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    Chickpea and Pea Falafel with Tzatziki Dip

    1 hour

    easy

    25-30 falafels

    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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