pea, mint and ricotta falafels

  • ¾ cup (100g) frozen peas, blanched
  • 400g can white (cannellini) beans, rinsed and drained 
  • ½ cup mint leaves, plus extra to serve 
  • ⅓ cup (50g) self-raising flour 
  • ⅓ cup (65g) fresh ricotta 
  • sea salt and cracked black pepper 
  • vegetable oil, for deep-frying 
  • natural Greek-style (thick) yoghurt and snow pea tendrils to serve
  1. Place the peas, beans, mint, flour, ricotta, salt and pepper in a food processor and pulse until just combined. Roll tablespoons  of the mixture into balls.
  2. Fill a medium, deep saucepan half-full with oil and place over medium heat until the temperature reaches 160°C on a deep-frying thermometer. Cook the falafels, in batches, for 4 minutes or until golden and crunchy. Drain on paper towel.
  3. Serve with yoghurt, snow pea tendrils, extra mint and sprinkle with salt and pepper. Makes 16.
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