With this dish I managed to combine my childhood memories with my Middle East fascination. Humble egg cakes got a new face here with chickpea and some aromatic spices. They are served with cheated green pea hummus which is simply delicious. I say "cheated" because my hummus doesn't contain chickpea which is obligatory in a real hummus. All "hummus puritans"- please forgive me that crime 🙂
Makes about 14-15 falafels:
- 4 eggs, hard boiled
- 1 egg
- 3 tbsp chive, chopped finely
- 3 tbsp parsley, chopped finey
- 150 grams caned chickpea, drained
- 2 tbsp fine breadcrumbs + more for coating
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- 1/2 tsp salt
- black pepper, to taste
- 1 tbsp sesam seeds
- oil
- 2 cups frozen green peas
- 1 clove garlic, big one, chopped
- 3 tbsp tahini paste
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- small bunch mint leaves
- 4 tbsp cold water
- 1 and 1/2 tbsp lemon juice
- 1/2 lemon, zest grated finely
- 1 tbsp olive oil
- salt, pepper to taste
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Place hard boiled eggs and chickpea in a large bowl and smashed them with a fork, quite precisely.
Add egg, herbs, spices and bread crumbs. Mix everything well until combined in a sticky mash.
With wet hands form a small balls (size of a tennis table ball) and then gently press each ball to flaten it slightly.
Mix the bread crumbs with sesame seeds. Coat each falafel with this mixture.Heat some oil on a pan.
Fry the falafels on a medium heat until nice and golden from both sides.
Transfer them to a plate and drain on a paper towel.
Serve hot or cold wit pea & mint cheated hummus.
To make the hummus:
Boil salty water in a small pot. Cook the peas for about 2 minutes. Drain and cool down under cold, running water. Drain again.
Place peas, tahini, garlic, mint lemon zest and spices in a food processor and blend.
While blending add some water to get nice, velvety consistency.
Add lemon juice, olive oil and blend again. Check the seasoning.
Transfer to a plate.
Top with some olive oil, mint leaves and a bit of lemon zest.
