Crispy on the outside and tender on the inside, this green pea and chickpea falafel recipe is a fresh twist on a classic. Packed with protein and vibrant herbs, these falafels are flavorful, wholesome, and vegan. Easy to make and perfect for wraps, bowls, or dipping, these falafels are sure to become a new favorite.
Chickpeas are a very healthy ingredient that makes meals more filling and nourishing. Plus, their mild, nutty flavor pairs well with a wide range of ingredients, making them perfect for soups, stews, salads, curries, and dips like hummus. Whether you enjoy them blended into creamy spreads, or simmered into hearty dishes, chickpeas are an easy way to add flavor, texture, and nutrition to your diet. We always keep one or two cans of chickpeas because we use them so often.
Our recipe includes a suggestion on how to serve your falafel that includes veggies, hummus, Greek yoghurt and pomegranate seeds. This combination is super fresh and we always come back to it (with some jalapeños on top, though). However, maybe the best part about the green pea and chickpea falafel recipe is that you can build the wrap or bowl that is perfect for you. Don’t be afraid to add other stuff!
Ingredients
For the falafel
- 3 cup chickpeas (2 cans)
- 1 cup frozen peas
- 2 garlic cloves
- 1/3 cup chopped mint leaves
- 1/2 lime (zest and juice)
- 4 tbsp flour
- 1 tsp baking powder
- 1 tsp ground cumin
- 2 tbsp olive oil
For assembly
- 4 pita breads
- 1 cup romaine lettuce (chopped)
- pickled onions
- 1/2 cucumber
- Greek yoghurt
- 1 cup hummus
- 1 pomegranate
Instructions
Falafels
- Blend together the ingredients: chickpeas, peas, feta cheese, flour, baking powder, half of the mint leaves, ground cumin, lime zest and some of its juice.
- Heat 2 tbsp of olive oil in a large frying pan over medium heat. Using a tablespoon, shape the falafel mixture into small paties in the pan. Cook for about 2 minutes on each side or until golden.
- Keep the falafels warm until served.
Assembly
- Heat the pita breads in the oven.
- When the bread is warm, spread a layer of hummus on it. Put some romaine lettuce on top, followed by the falafels, pickled onions, cucumber, Greek yoghurt, and pomegranate seeds.
Notes
- The recipe is for 4 servings.
- Prep time: 15 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the green pea and chickpea falafel, you may also like the following recipes:
- Orange, chicken and avocado salad
- Summer couscous salad with nectarine
- Watermelon and feta salad
- Strawberry and spinach salad
- Quinoa, cauliflower and ham salad
- Fresh salad with pearl barley
- Easy pasta salad with spinach
Green pea and chickpea falafel
Ingredients
Falafel
- 3 cups drained chickpeas (or 2 cans)
- 1 cup frozen peas
- 2 cloves garlic
- ⅓ cup chopped mint leaves
- ½ lime, zest and juice
- 4 tbsp flour
- 1 tsp baking powder
- 1 tsp ground cumin
- 2 tbsp olive oil
Assembly
- 4 pita breads
- 1 cup romaine lettuce, chopped
- pickled onions
- ½ cucumber
- Greek yoghurt
- 1 cup hummus
- 1 pomegranate
Instructions
Falafels
- Blend together the ingredients: chickpeas, peas, feta cheese, flour, baking powder, half of the mint leaves, ground cumin, lime zest and some of its juice.
- Heat 2 tbsp of olive oil in a large frying pan over medium heat. Using a tablespoon, shape the falafel mixture into small paties in the pan. Cook for about 2 minutes on each side or until golden.
- Keep the falafels warm until served.
Assembly
- Heat the pita breads in the oven.
- When the bread is warm, spread a layer of hummus on it. Put some romaine lettuce on top, followed by the falafels, pickled onions, cucumber, Greek yoghurt, and pomegranate seeds.