Pea, chickpea and hazelnut falafel

SERVES 4 (MAKES 12) PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)

½ cup (60g) frozen peas, thawed

⅔ cup (125g) canned chickpeas, rinsed

50g fetta, crumbled 2 tablespoons coarsely chopped fresh mint

1 fresh long green chilli, seeded, chopped finely

1 egg

¼ cup (25g) hazelnut meal 1 tablespoon sesame seeds

¼ cup (30g) finely chopped hazelnuts peanut oil, for shallow-frying small fresh mint leaves, extra, and lemon wedges, to serve MINT YOGHURT

½ cup (140g) Greek-style yoghurt

1 tablespoon lemon juice 1 tablespoon fresh mint

1 Place the peas, chickpeas, fetta, mint, chilli, egg and hazelnut meal in a food processor; pulse until coarsely chopped and combined. Season. Shape tablespoons of the mixture to make 12 balls; flatten slightly. Coat the falafel in combined sesame seeds and chopped hazelnuts. Place the falafel on a baking-paperlined oven tray. Refrigerate for 30 minutes to firm.

2 MINT YOGHURT Combine ingredients in a small bowl.

3 Heat the oil in a medium frying pan over medium-high heat; cook the falafel, in batches, for 5 minutes or until golden brown.

Drain on paper towel.

4 Serve the falafel with extra mint leaves, lemon wedges and mint yoghurt. Felafel suitable to freeze. Not suitable to microwave.