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Split pea falafels with a spicy green chutney

Split pea falafels with a spicy green chutney

Recipe for split pea falafels 

Serves 8

500 g Dry split peas, soaked for 24 hours in cold water 
1 Onion, cleaned and cut into cubes 
1 Large carrot, peeled and cut into cubes 
4 Garlic cloves, cleaned and cut into cubes 
10 g Fresh coriander, finely chopped 
10 g Fresh flat leaf parsley, finely chopped 
2 tsp Coriander seeds, whole, toasted 
2 tsp Cumin seeds, whole, toasted 
2 Tblsp Baking powder 
100 g Cake flour 
1 tsp Sea salt 
1 tsp Black pepper, freshly cracked

Combine the soaked split peas, onion, carrot and garlic in a food processor and process until the mixture is very fine.
Transfer to a mixing bowl and add the fresh coriander, fresh flat leaf parsley, coriander and cumin mixture, baking powder, cake flour, salt and pepper.
Mix well, it should hold it shape when pressed together.
Portion the mixture into 20g balls and roll in your hands.
Deep-fry until golden brown, drain any excess oil on kitchen towels.
Season with sea salt before serving.

Recipe for spicy green chutney


30 g Fresh coriander 
30 h Fresh flat leaf parsley 
30 h Fresh mint 
2 Green chillies, deseeded 
1 Garlic clove, peeled 
5 cm Fresh ginger, peeled
2 Tblsp Lemon juice 
2 Tblsp Olive oil blend 
1 Tblsp Sesame seeds, toasted 
40 g Spring onions, cleaned and finely chopped 
1 Tblsp White sugar 
1 tsp Sea salt 
1 tsp Black pepper freshly cracked 


Combine all the ingredients except the sesame seeds and spring onions in a food processor.
Pulse until smooth and transfer to a mixing bowl.
Fold through the toasted sesame seeds and chopped spring onions.
Check seasoning before serving.

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