Holiday Pea Falafel with Spicy Green Harissa

Ingredients

  • 1 1/2 cup dried chickpeas, soaked for 24 hours in fridge

  • 1 1/2 cup thawed green peas

  • 1 brown onion, chopped

  • 3 garlic cloves

  • 3 tbsp olive oil + extra

  • 1 tbsp white balsamic vinegar

  • 2 big handfuls of parsley

  • 2 tbsp tahini

  • 1 tbsp cumin

  • 1 tsp ground coriander

  • 1 tsp ground allspice

  • 1/2 tsp ground cloves

  • 1 tsp baking powder

  • 2 tsp salt

  • 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

 

Instructions

  1. 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.

  2. Combine all ingredients for the harissa in a blender. Mix until smooth. Add water to desired consistency. Serve alongside falafels or drizzle on top!

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