Pea and coriander falafels

Fresh, green, tasty morsels. Perfect in a pitta with a spoonful of tzatziki. Makes 24. Up to you how many people that serves…

• 250g frozen peas
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp sesame seeds
• 1 red chilli, deseeded and finely chopped
• Handful of fresh coriander, finely chopped
• 1 egg
• 50g dried breadcrumbs
• Salt and pepper
• Veg oil, for frying

1. Place the peas in a large bowl and cover with boiling water from the kettle. Leave to stand for a minute, then drain in a colander
2. Heat the olive oil in a small frying pan and gently cook the onion for 5 mins until starting to soften
3. Stir in the garlic, ground cumin, sesame seeds and chilli, and cook for a further 2-3 mins
4. Tip the shallot mixture into a food processor with the drained peas and blitz for a few seconds until coarsely ground (or use a wand blender)
5. Add the coriander and egg, and blitz again until well combined
6. Scoop out of the food processor and into a bowl. Stir in the breadcrumbs and season.
7. Take teaspoons of the mixture and make 24 balls, then flatten them gently
8. Heat a couple of tbsp veg oil in a large frying pan and fry the falafels in batches for a minute on each side until golden on the outside

Delicious hot or cold