Peri Peri Pea Falafel with Tahini Dressing

Lactose Free

Lactose Free






  • 3 tbsp of cold-pressed British rapeseed oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 2 tsp peri peri seasoning
  • 2 cans of chickpeas, drained and rinsed
  • 200g frozen peas
  • A small handful fresh coriander & mint, chopped
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 3 tbsp plain flour, plus a little extra for dusting
  • Sea salt flakes & freshly ground black pepper
  • 1 tbsp tahini

For the dressing

  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • Juice of ½ a lemon
  • ½ tsp peri peri seasoning
  • 1tbsp water


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Line a baking tray with greaseproof paper.
  3. Heat a non-stick frying pan over a medium heat. Add 1 tbsp of olive oil and add the onion, garlic and spices. Sauté for 2-3 minutes, stirring often. Once the onions are soft, put them into a food blender along with the well-drained peas and remaining ingredients and season with salt and pepper.
  4. Blend until the mixture comes together. If your mixture is still crumbly and not combining, add a little more flour and oil and blend a little more.
  5. Roll the falafel mixture into balls, put them on the lined baking tray and bake in the preheated oven for around 15 minutes.
  6. To make the dressing, combine all the ingredients in a bowl along with 5 tbsp cold water and season with salt and pepper. Whisk until smooth.
  7. Drizzle the falafel with the dressing and serve with grilled flatbreads.

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