Food

Food Pea and fresh mint falafel Makes 15 falafel Ingredients 250g frozen peas 400g can chickpeas, drained well and rinsed 2-3 tsp harissa paste 4 tbsp chopped mint 100g plain vegan yoghurt Basics: salt and black pepper, rapeseed oil Method 1 lace the peas in a heatproof bowl and pour over P some boiling water. Leave to stand for two to three minutes to defrost, then drain well. 2 lace the chickpeas, peas, harissa paste and two P tablespoons of the mint in a food processor and season well with salt and black pepper. Pulse until well combined. 3 ivide the chickpea mixture into 16 and roll into D balls, then flatten slightly. Cover and chill in the fridge for 30 minutes. 4 Heat the oven to 190C/170C fan/375F/gas mark 5. Brush 5 6 a largebaking tray with a little rapeseed oil. lace the falafel on the baking tray and bake for 15 minutes P until crisp. Meanwhile, place the yoghurt in a small bowl, add the remaining mint and season to taste. Serve the falafel with the yoghurt dip.