By admin
02 July 2012

125 ml (½ c) frozen peas, defrosted

410 ml (1 can) chickpeas

1 carrot, finely grated

5 ml (1 t) fresh ginger

30 ml (2 T) flour

30 ml (2 T) oil

salt and pepper

4 pitas

250 ml (1 c) Cheddar cheese

lettuce leaves

cucumber and plain yogurt mixed

Combine the peas, chickpeas, carrot and ginger in a medium bowl. Add the flour and combine well.

Mash the mixture, making sure to mix all ingredients together (you can also blitz it in a food processor) until it forms a thick paste.

Roll the paste into eight small balls (golf-ball size) and slightly flatten them.

Heat the oil in a nonstick pan over medium high heat.

Add the falafel balls and fry for 3 minutes each side or until brown.

Cut open the pitta breads and fill with the cheese and slightly brown each side in greased pan for 2 minutes.

Add the lettuce and mixed cucumber followed by the falafel.

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