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Pea falafels with pomegranate and tomato fattoush
Serves 4 Starters and mains
Ingredients
- vegetable oil, for cooking
- yoghurt, to serve
For the pea falafel
- 100g couscous
- 150g fresh podded peas (or frozen peas)
- 2 garlic cloves, crushed
- 1tsp ground cumin
- 1⁄2 bunch fresh coriander
- 1⁄2 bunch mint
- 1tbsp plain flour
- 1tbsp tahini
- 1tbsp lemon juice
- salt and pepper
For the fattoush
- 1 large pomegranate
- 2tbsp extra virgin olive oil
- 1tbsp lemon juice
- 2tsp clear honey
- 2 large tomatoes, seeded
- 1⁄2 cucumber, diced
- 1⁄2 red onion, diced
- 1⁄2 bunch fresh coriander
- 1⁄2 bunch mint
Method
Soak the couscous in 100ml of just boiled water until softened then let cool. Blanch the peas in lightly salted, boiling water for 1 minute until just tender. Drain, refresh under cold water and drain again. Dry well.
Place the couscous, peas, garlic, cumin, herbs, flour, tahini, lemon juice and a little salt and pepper in a food processor and purée until smooth. Shape the mixture into 24 balls roughly the size of walnuts. Heat 5cm vegetable oil in an old saucepan until it reaches 180C on a sugar thermometer and deep-fry the falafels for 3 minutes each side until browned. Cool on kitchen towel and chill until required.
To make the fattoush, tap the pomegranate on a hard surface several times to help release the seeds inside. Break open over a bowl lined with a sieve to catch all the juices and set seeds aside. Combine the juice with the olive oil, lemon juice, honey and season to taste. Set aside.
Prepare the remaining the ingredients. Finely dice the tomatoes, cucumber and onion. Combine in a bowl and stir in the pomegranate seeds, herbs and dressing. Stir well and keep chilled until required.
Tip: these falafel keep well for 2-3 days stored in an airtight container in the fridge.
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