Holiday pea falafel with spicy green harissa
Ingredients
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1 1/2 cup dried chickpeas, soaked for 24 hours in fridge
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1 1/2 cup thawed green peas
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1 brown onion, chopped
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3 garlic cloves
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3 tbsp olive oil + extra
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1 tbsp white balsamic vinegar
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2 big handfuls of parsley
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2 tbsp tahini
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1 tbsp cumin
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1 tsp ground coriander
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1 tsp ground allspice
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1/2 tsp ground cloves
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1 tsp baking powder
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2 tsp salt
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pepper
Green Harissa
- 2 handfuls fresh cilantro
- 2 handfuls fresh parsley
- 2 handfuls fresh spinach
- one small handful fresh mint
- 1 1/2 tbsp jalapeños, chopped
- 1/4 avocado
- 1/3 cup + 1 tbsp olive oil
- juice from 1 1/2 lime
- 1/2 garlic clove
- 1 1/2 tsp agave syrup
- 1 1/2 tsp cumin
- 1/2 tsp salt
- pepper
- ~1/4-1/3 cup water
Procedure
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Set oven to 225’C/437’F. Drain the soaked chickpeas and place in a food processor along with the rest of the falafel ingredients. Mix until you have a somewhat smooth mixture that comes together to a ball. Line a baking sheet with parchment paper and pour olive oil in a bowl. Add a little oil to your hands, then form a ball from about 2 tbsp batter. Flatten out slightly and place on the baking sheet. Repeat with the rest of the batter. Bake in oven for about 15-20 min, then flip the falafel over. Bake for another 5 minutes.
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Combine all ingredients for the harissa in a blender. Mix until smooth. Add water to desired consistency. Serve alongside falafels or drizzle on top!
