New Recipe: Recipe: Green Pea Falafel with Loaded Hummus

Green Pea Falafel with Loaded Hummus.

Melanie Jenkins/NZ House & Garden

Green Pea Falafel with Loaded Hummus.

This baked version of falafel is brilliant, as no deep frying is involved, resulting in cleaner cooking and lighter, healthier eating – a new and interesting way to eat your greens.

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Serves 4



400g can chickpeas, drained and rinsed

2 cloves garlic, crushed

1 cup frozen peas, thawed

120g baby spinach leaves, roughly chopped

½ cup flat-leaf parsley leaves

¼ cup mint leaves

1 teaspoon ground cumin

½ teaspoon baking powder

Salt and freshly ground black pepper

2 tablespoons olive oil

Loaded hummus

2 cups hummus

100g feta, crumbled

1 cup olives

1 cup cherry tomatoes, halved

Fresh basil or coriander leaves

Extra virgin olive oil


Heat oven to 220°C. Generously spray mini muffin tins with oil (you will need 18-20 holes).

Place the chickpeas, garlic, peas, spinach, parsley, mint, cumin, baking powder, salt and pepper and olive oil in a food processor. Process, scraping down the sides of the bowl occasionally, until well combined but not completely smooth.

Using your hands, form heaped tablespoon-sized portions into balls and place into the muffin holes. Brush the balls with oil and bake for 20-25 minutes, or until golden brown and set.

Spread the hummus over a serving platter. Scatter with feta, olives, tomatoes and herbs. Serve the falafel on top and finish with a drizzle of extra virgin olive oil.

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