Pea & Parsnip Falafels

Parsnips + peas = fibre-packed, anti-inflammatory goodness

Adding parsnips to these easy falafels makes them even more fibre rich, plus adds a sweet nutty flavour. Yum. 

If you wnat to read more aobut parsnips see my Substack post here or my instagram post here or facebook here. 

Plus take a look at a few short video clips makign these falafels on my instagram feed here. 

150g frozen peas
100g grated parsnips
200g cooked chickpeas
2 handfuls (~90g) chopped spring onions (white + green)
3 garlic cloves, crushed
2 tsp cumin seeds or ground
2 tsp dried oregano
Optional - 2 tsp ras el hanout
1 heaped tbsp (~15g) ground flaxseed
1 tbsp (~10g) flour: buckwheat/oat/wheat/spelt - any type good
Big pinch salt

Use:
Olive oil for frying
1 lemon, quartered - to squeeze over before eating
Optional: hummus or garlicky yoghurt dip alongside 

Defrost the peas.
Throw all the ingredients into a food processor (not a blender) and pulse until it’s a mushy mass - don’t blitz for too long, you don’t want a purée, you want some whole bits still intact. If you don't have a food processor, no problem, simly pop all the ingredients into a bowl and fork mash together until mushy.
Wait 10 mins for the mixture to bind together well.
Scoop a heaped tablespoon of mixture into your hands and roll into a ball. Repeat till all the mixture is used up, or store the mixture in the fridge to use later.
Note: Each ball, before cooking, weighs roughly 35-40g. That’s sort of one heaped tablespoon of mixture.
Warm a large frying pan/skillet on medium heat, add some olive oil, so it is only just on the base of the pan.
Gently flatten the balls so they're disk shaped and pop some into your warmed pan - only as many as fit comfortably, not crownded in, as you want room to be able to carefully turn them over.
Cook for about 2 minutes on one side, then turn over and cook for 2 minutes on the other. Time depends on your stove top’s heat, remember these don’t really need much cooking, you’re only trying to crisp up the outside a bit.
Depending on the size of your pan, you will likely have to cook them in batches.

They’re a bit delicate, so they're not be ok to use as dippers to dunk into humus, but they are delicious on their own or in a salad with a dollop of humus or some garlicky yoghurt dip along side, yum!



These suggestions and the information on this page is not intended to diagnose, treat, cure or prevent any disease.