Cancel
Clear All
Mediterranean Salad Bowl with Pea Falafels
Prep Time
20 mins Cook Time
6-8 mins Servings
4 What You Need
Pea Falafels:
1 ½ cups (150g) Wattie’s Frozen Baby Peas
400g can Wattie’s Chickpeas in Springwater, drained
2 Tbsp red onion, diced
1 clove garlic, crushed
Handful fresh parsley leaves, chopped
1 tsp Gregg’s Whole Cumin Seeds
3 Tbsp chickpea flour
Zest from ½ lemon
Mediterranean Salad Bowl:
120g bag baby spinach leaves or kale (or a mix of both)
½ cup roughly chopped parsley
100g cherry tomatoes, quartered
1 small red onion, finely sliced
12-15 pitted black olives, halved (optional)
175g container Just Hummus with Beetroot & Roasted Garlic
2 Tbsp olive oil
Juice from ½ lemon – 2 Tbsp
Make It
Tap or click steps to mark as complete
Recipe
Pea Falafels:
- Place the Wattie’s frozen Baby Peas in a sieve and run hot water through them to defrost. Place in a food processor with the drained Wattie’s Chickpeas, red onion, garlic, parsley, Gregg’s Whole Cumin Seeds, chickpea flour and lemon zest. Process until mixture binds together but still has some texture. If the mixture is a bit too wet add a little extra chickpea flour. Season with salt and pepper to taste.
- Shape the mixture into 12 - 15 small patties. Place on a tray and refrigerate for 15 minutes.
- Heat 2 Tbsp of olive oil in a small frying pan and cook the falafels over medium to low heat for 3-4 minutes each side or until golden and hot. Serve with the salad.
Mediterranean Salad Bowl:
- Place spinach leaves, parsley, tomatoes, red onion and olives into a bowl. Top with falafels and a good dollop of Just Hummus with Beetroot & Roasted Garlic. Whisk together lemon juice and olive oil and drizzle over the salad.