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63 kb

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Dishes, Starters

Vegan

Split pea falafels with cucumber dip

Ingredients

To make the cucumber dip:
To make the falafels:
  • 250g of spli peas
  • 1 spring onion
  • 2 garlic cloves
  • 4 springs of coriander
  • 4 springs of parsley
  • 1 sprig of mint
  • 1/2 teaspoon of bicarbonate of soda
  • 2 tablespoons of cumin
  • 1 tablespoon of flour
  • 3 tablespoons of olive oil
  • Salt, pepper

Preparation steps

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Soak the split peas overnight.

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Make the falafels. Drain the split peas and combine with the onion, garlic, coriander, parsley, mint, bicarbonate of soda, cumin, salt, pepper and flour.

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Lightly oil your hands and form the mixture into walnut-sized balls. Place them onto a baking tray lined with greaseproof paper. Bake in the oven for approximately 15 minutes.

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Heat the olive oil in a frying pan and fry the falafels for 5 minutes until golden. Your split pea falafels are ready!

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Prepare the cucumber dip. Grate the cucumber and squeeze to remove all liquid.

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Add the Sojade Natural Soya yoghurt alternative to the grated cucumber along with the mint and lemon juice. Season to taste with salt and pepper. Your cucumber dip is ready!

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Serve the falafels on a bed of salad with the cucumber dip on the side.

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