Green Pea & Chickpea Rissoles
These rissoles are similar to falafel, with the addition of green peas (broad beans also work well) and a generous handful of fresh garden herbs to bring the flavour.
Ingredients
- 1 cup podded fresh or frozen peas - if frozen, thaw first
- 400 g can chickpeas, drained and rinsed
- Large handful of fresh herbs - mint, parsley, coriander
- Zest of 1 lemon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- 1-2 garlic cloves, roughly chopped
- 1 tbsp extra virgin olive oil
- 3 tbsp chickpea flour or use wholemeal flour
- ½ tsp salt
Instructions
- Place all the ingredients into a food processor and blend briefly until the mixture comes together. Scape down the sides and pulse again until evenly mixed. Shape into 3-4cm wide rissoles and place on a plate for the barbecue. These can be made ahead of time and covered and chilled for up to six hours until ready to cook.
- On a lightly oiled medium-high hot barbecue plate, cook for 5-6 minutes on each side until golden and cooked through. Serve immediately with yoghurt tahini sauce (recipe below).