Dukkah Crusted Pea Falafels

Cook Time 45 minutes + overnight soaking

Servings 4


Vegetable oil, for frying

1 cup dried chickpeas, soaked in a large bowl of water overnight

½ cup frozen peas defrosted

4 spring onion, light and white part chopped

1 clove garlic, finely minced

3 sprigs parsley

½ tsp baking powder

1 tbsp chickpea flour (or plain flour)

2 tbsp macadamia dukkah, plus extra 4 tbsp for coating

Good pinch of salt

For the sauce

¾ cup strained kefir or yoghurt to make labneh

Juice ½ lemon

½ clove garlic, minced


Combine the sauce ingredients together and keep chilled until ready to serve.

Drain chickpeas and place into a food processor with all of the peas, onion, garlic and parsley.

Pulse for 7-8 times or until the texture forms into crumbs. Now add the baking powder, salt and dukkah and pulse again to combine. It is ready when the mixture can hold itself together moulded in hands.

Heat oil in a wok or deep fryer to 180°C.

Place remaining dukkah on a plate. Using a spoon and your hands shape falafel mix into oval shapes and then crumb lightly with dukkah.

Carefully drop them into the oil and fry until crispy and golden. Drain on absorbent paper and season again with salt. Serve warm with sauce.


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