Frozen Peas - 1 cup
Shelled Edamame - 1 cup
Shallot - 1
Garlic - 1 clove
Green Chillies - 2
Fenugreek seeds - 1/4 tsp, powdered
Roasted Fennel Seeds Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Roasted Coriander Powder - 1/2 tsp
Red Chilli Powder - 1/4 tsp
Handful of fresh mint leaves
Olive oil - 1 tbsp
Salt
Besan / Chickpea Flour - 1/4 cup
Flour - 1 tbsp
Olive oil for shallow frying
Greek Yoghurt - 1 cup
Salt
Sugar
Mint Leaves - a handful
Red Chilli Flakes - 1/4 tsp
Makes around 10 medium sized falafals.
Mix yogurt with finely chopped mint leaves, chilli flakes, salt and sugar. Chill.
Add peas, edamame, spices, shallot, garlic, mint, olive oil, salt into a food processor. Make a smooth paste.
Add chickpea flour and mix well.
Sprinkle some all purpose flour on a plate. Make 10 balls of the peas mixture. Take each ball, slightly press with one hand and make the shape of a small pattie and keep it on the plate. Sprinkle some flour on top of the patties and pat gently.
Heat oil over medium heat in a iron skillet. Once the oil is hot, place a few patties gently in the skillet. Fry until the bottom is dark caramel brown and then carefully flip over. Brown other side, then remove from the pan and drain on paper towel.
Serve in a whole wheat pita bread pocket with some sliced tomato and onion and a spoonful of the yogurt sauce.
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