Feeling less than fresh following the party season and ready to kickstart a healthy new year? Panic not. Eating better in 2018 will be a breeze with this easy, flavourful dish from Dr Hazel Wallace aka The Food Medic, served to perfection on our Olmo plate and Estor platter. Give it a try today…
Pea and Spinach Falafel with lemon and garlic yogurt dip
I absolutely love falafel but it’s so hard to find good falafel that isn’t either totally dry or coated in a breadcrumb. I made this recipe for my first ever supper club and had such amazing feedback! Everyone was asking for the recipe but I kept it under wraps until now.
The mixture is quite wet and delicate – in order to keep the inside moist and the outside crispy make sure to coat the base of the pan in a layer of coconut oil and carefully turn only when required. Alternatively you can cook these in the oven but I think they’re best if they’re at least sealed on the pan first.
For the falafel
- 1 can of chickpeas, rinsed and drained
- 1.5 tbsp tahini
- Juice ½ lemon
- 1 cup of spinach
- ¼ cup of garden peas, cooked
- 2 tbsp coconut oil (or olive oil)
- 1 heaped tbsp smoked paprika
- 1 tsp sea salt and cracked black pepper
For the lemon and garlic yogurt dressing
- 150g of Greek yoghurt
- 1 tbsp of lemon juice
- 1 garlic clove, peeled and crushed
- 2 tbsp chives, finely chopped
- Salt and pepper to taste
- Place the chickpeas and cooked peas into a food processor and blend until you achieve a chunky paste.
- Tear up the spinach and add to the food processor
- Next add the tahini, lemon juice and seasoning. Blend the mixture, stopping to scrape down the sides occasionally.
- Blend until a sticky consistency is achieved, the mixture should come away from the sides of the food processor. If the mixture appears to dry and crumbly, gradually add some more tahini.
- Shape the mixture into approximately 16 balls. Place in the fridge to firm up overnight or for up to an hour.
- Put a large non-stick fying pan on high heat and add the coconut oil – you should have enough to cover the base of the pan, add more as required.
- Place the balls onto the hot pan and allow to cook until golden and crispy on each side. Be careful to keep turning them to stop one side burning (also beware of the oil spitting!). Once they are golden on each side, reduce the heat to a low setting and allow to cook right through for another 10 minutes.
- Remove from the heat and place on kitchen paper to soak up the excess coconut oil.
- To make the dressing combine all the ingredients together in a bowl and season with salt and pepper.
- Serve in fresh lettuce boats with the lemon and garlic yogurt dressing on top!
Hazel served this dish on our Olmo dinnerware.