A Vibrant Spin on Traditional Falafel
Falafel is a beloved staple across the Middle East, traditionally crafted from chickpeas or fava beans. However, the "Crunchy Pea Falafel Salad" takes this street-food classic and elevates it with a burst of garden-fresh sweetness. By incorporating green peas into the mix, you achieve a stunning emerald interior and a lighter, fluffier texture that pairs perfectly with a crisp seasonal salad.
As part of the "Fakeaway" movement, this recipe proves that you don't need to order out to enjoy a satisfying, restaurant-quality meal. It is sustainable, affordable, and packed with plant-based protein. If you enjoy these types of nourishing bowls, you might also love our Poke Bowl with Griddled Tahini Tenderstem Broccoli for another hit of green goodness.
Ingredients for the Crunchy Pea Falafel Salad
- 250g frozen peas, thawed and drained
- 1 tin (400g) chickpeas, rinsed and patted dry
- 3 cloves of garlic, minced
- 1 small red onion, finely chopped
- A large handful of fresh parsley and mint
- 1 tsp ground cumin and 1 tsp ground coriander
- 3-4 tbsp plain flour (or chickpea flour for gluten-free)
- 1 tsp baking powder
- Vegetable oil for shallow frying
- Salad base: Mixed greens, sliced cucumber, cherry tomatoes, and pickled red onions
- Dressing: Tahini, lemon juice, and a splash of water
Step-by-Step Instructions
- Prepare the Falafel Base: In a food processor, combine the peas, chickpeas, garlic, onion, and fresh herbs. Pulse until the mixture is broken down but still retains some texture—avoid turning it into a smooth purée.
- Season and Bind: Transfer the mixture to a bowl. Stir in the cumin, coriander, salt, pepper, baking powder, and flour. Mix until you can easily form a ball that holds its shape.
- Chill: Place the mixture in the fridge for at least 30 minutes. This helps the flavors meld and prevents the falafel from falling apart in the pan.
- Fry: Shape the mixture into small patties. Heat 2cm of oil in a large frying pan over medium-high heat. Fry the falafel for 3-4 minutes per side until deeply golden and crunchy. Drain on kitchen paper.
- Assemble: Toss your salad greens, cucumber, and tomatoes in a large bowl. Top with the warm pea falafels.
- Drizzle: Whisk the tahini and lemon juice together, adding water until it reaches a pourable consistency. Drizzle generously over the salad.
Why We Love This Dish
This salad is a masterclass in textures—the hot, crunchy exterior of the falafel meets the cool, crisp bite of fresh vegetables. It’s a versatile dish that works just as well for a meal-prep lunch as it does for a flashy weekend dinner. If you are looking for more creative ways to use vegetables as the star of your plate, be sure to check out our Bang Bang Cauliflower Salad Bowls.
