To celebrate National Vegetarian Week we have a delicious snack recipe for green pea and mint falafel with cucumber raita. Oozing with flavour these falafel's are guaranteed to fill you up!
500g cooked garden peas
1 tbsp tahini
2 tbsp flour
Half a lemon (for juice)
10g garlic pure
20g fresh parsley
20g fresh coriander
Salt and pepper (seasoning)
100ml full fat yogurt
Handful of cooked garden peas
Pat the cooked garden peas dry with kitchen paper and tip into the food blender along with the garlic, parsley, coriander, tahini, lemon juice, flour and a little salt.
Blend until fairly smooth and then shape into balls with your hands.
For the raita, grate the cucumber and mix it through the yogurt with a touch of salt and sugar.
Heat the oil in a nonstick frying pan, add the balls, and then quickly fry for 3 minutes on each side until lightly golden.
Serve with some peas around the falafel, a few lemons slices and a couple of red chilies julienne sliced.