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
Preheat the oven to 180°C/350°F/Gas mark 4.
Line a baking tray with greaseproof paper.
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.
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.
Roll the falafel mixture into balls, put them on the lined baking tray and bake in the preheated oven for around 15 minutes.
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.
Drizzle the falafel with the dressing and serve with grilled flatbreads.