Pea and za’atar falafel

Hage says: “I always have a bag of peas in my freezer for quick pastas, sides and this recipe. Though green peas aren’t traditional, I love the colour and sweetness they bring to these hot, crispy falafel, which will disappear as soon as they hit the table. Serve these simply with flatbreads, tahini sauce and a chopped tomato salad, or with herby grains and chopped cucumber.”

Ingredients

200g dried chickpeas, soaked with 1⁄2 teaspoon bicarbonate of soda for 24 hours
1 onion, roughly chopped
100g frozen peas, defrosted
2 tbsp sesame seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp za’atar (above recipe)
1⁄2 tsp cayenne pepper
1⁄4 tsp ground cardamom
1⁄2 tsp baking powder
2 tsp fine salt
Black pepper, to taste
Vegetable oil, for frying

To serve

Lebanese flatbreads
Arabic garlic sauce
Chopped tomatoes
Chopped lettuce
Fermented red cabbage or jarred pickled turnips

Method

Drain and rinse the chickpeas. In a food processor, combine all the ingredients, except for the vegetable oil, and pulse until well mixed. Transfer the mixture to a bowl, cover and chill in the refrigerator for at least two hours, or overnight.

Heat the oil in a saucepan to a depth of 4cm over medium heat. The oil is ready when a cube of bread dropped in sizzles on contact and turns golden in 30 seconds. (Alternatively, use a thermometer and heat to 160°C)

Shape the falafel mixture into balls, about 4cm in diameter, or press slightly into patties.

Working in batches, carefully lower them into the hot oil and fry for two to three minutes on each side, until golden and crispy. Using a slotted spoon, transfer the falafel to a paper towel-lined baking sheet to drain. Keep warm. Repeat with the remaining falafel.

Serve a few falafel with flatbreads, garlicky sauce, tomatoes, lettuce and pickled vegetables, if using.

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