These are so easy. Like ridiculously easy. As long as you have a food processor you can make them in mere minutes. I even made the hummus myself as I was getting the food processor out and I didn’t even need to clean it between tasks. So efficient. I really looooove being efficient. My true nerd colours are shining through right now.

These little falafel like balls can be fried, oven baked or grilled. Tbh I prefer frying them in my wok as it’s quickest. Not the healthiest but they have other great things going for them like vegetables! They’re full of fibre, vitamins and minerals and will keep you feeling full. I love them served just like this but you could stuff all the ingredients below into a pita and be very happy too.

They are so brilliantly bright green inside which is always a joy to look at. The texture is quite light, with a crispy exterior. The hummus and yoghurt drizzle offer all the sauce you need but you could add some hot sauce if your tastebuds veer that way (hands up chilli freaks).

I added the herbs I have in my garden, you could easily replace the basil with coriander or mint – both would be delicious. I don’t bother defrosting the frozen peas, this way they stay a particularly bright green when cooked as you’re only just cooking them.

Serves 4

Ingredients

2 cups frozen peas

1/2 cup spring onion (use the green tops)

1/2 cup basil

1/2 cup flat leaf parsley

1 egg

2/3 cup wholegrain flour (I used spelt)

1 tsp baking powder

1/2 tsps smoked paprika

1 tsp cumin

2 tsps lemon zest

1 tsp salt

Oil for frying

To serve

1.5 cups hummus (my recipe can be found here)

4 Tbs plain yoghurt

1/3 cup flar leaf parsely leaves

2 cups pea shoots

1 lemon cut into wedges.

Directions

Place the frozen peas in the food process and blend for 2 minutes or until powdered and starting to defrost. Add the herbs and process until combined. Add the egg, process for 30 seconds then add the flour, baking powder, spices, salt and lemon zest. Process for 30 seconds or until well combined.

Pour oil into a wok until about 5cm deep in the middle. Heat over medium heat until a tester bite of bread or something similar sizzles when you toss it in. Using 2 spoons or a a spring handled ice cream scoop (best utensil) drop 2 Tbs portions of the falafel mix into the oil, I can usually fit at least 6 into the pan at a time, don’t over crowd. Don’t worry if they stick out of the oil slightly. Fry for 2 minutes or until golden then use a metal slotted spoon to turn over and fry for a further two minutes. Remove and drain on paper towel or a wire rack. Repeat with remaining mixture.

Serve the hummus in the base of your bowls, add 3 falafel to each bowl and drizzle over yoghurt, garnish with pea shoots and parsley and chilli sauce if using. Serve with a lemon wedge.

HH. x