I’m going through a falafel and hummus obsession at the moment and seem to making them every week. Inspired by the flavours in the mint pea dip I recently made, I decided to experiment and transform it into a falafel. This recipe for mint pea falafel is similar to my sweet potato falafels that I made last week. Instead I have substituted the chickpeas and sweet potato for the butter beans and peas.
If you want a summer twist on a classic falafel then this mint pea falafel is simply delicious. The addition of the fresh mint compliments the sweet taste of the peas perfectly.
Mint Pea Falafel with Butter Beans
- 300g fresh peas (shelled)
- 225g butter beans (dried weight) or 2 x 400g tinned butter beans
- 5g fresh mint
- handful of fresh coriander
- 2 tbsp tahini
- 1 tbsp lemon juice
- 4 tsp tamari
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp wholemeal spelt flour or gram flour
If using dried butter beans, you need to prepare the butter beans the night before. Soak the butter beans in a saucepan of water for 8-12 hours. Drain the butter beans into a colander and transfer back to the saucepan with fresh water. Bring to the boil then reduce the heat to a simmer. Cook the butter beans for 1 hour 10 minutes until they are tender. Drain the butter beans into a colander.
Meanwhile, shell the peas from their pods. Rinse the peas in a colander then transfer into a steamer. Boil a saucepan of water then place the steamer on top of the saucepan. Steam the peas for about 5 minutes until tender. Transfer the peas into a bowl and leave to cool.
Roughly chop the mint and coriander leaves. Set aside.
Place the peas, butter beans, mint, coriander, tahini, lemon juice and tamari in a food processor and process until the ingredients are well combined and the chickpeas are broken up.
Transfer the mixture to a large bowl and add the spices and flour.
Turn the oven temperature down to 180°C (fan oven).
Lightly grease a baking tray with olive oil. Scoop a heaped tbsp of the falafel mixture into your hand and form a small ball. Place each falafel ball on the baking tray. Repeat with the rest of the mixture. Depending on how big you make each ball, you should have about 10-15 falafels.
Bake the falafels for 20 minutes until they are slightly browned and firm on the outside. Baking time will depend on your oven and the size of the falafel balls.
Remove from the oven and leave to cool for a few minutes before serving.
You can serve the falafel balls wrapped in lettuce leaves with chopped tomatoes and cucumber. Alternatively, enjoy with a selection of dips including my hummus or mint pea dip and fresh vegetables and flat breads.