Green Pea Falafels

1 cup /150 g green peas, fresh or frozen (thawed)
1 cup /150 g cooked chickpeas
2 small shallots or ½ onion, chopped
1-2 cloves garlic,
2 tbsp buckwheat, oat or spelt flour
2 tbsp pumpkin seeds
1/2 tsp baking powder
3 stalks fresh mint, leaves picked
3 stalks parsley, stems discarded
1 tbsp lemon juice
1 tsp ground cumin
1 tsp salt
2 tbsp olive oil

Preheat the oven to 175’c fan mode
Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time. Serve warm or re-heat after chilling.

 

Beetroot Hummus
200 g raw beetroots (or use ready cooked)
1 cup / 150 g cooked white beans or chickpeas
1.5 tbsp tahini paste
4 tbsp lemon juice
3 tbsp olive oil
1.5 tsp ground cumin
1/2 clove garlic, peeled
1 tsp salt

Peel the beets and cut in quarters. Place on a baking tray for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavours. Sprinkle with almonds, sesame seeds and mint.