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Kelly Gibney’s Pea, Barley and Green Herb Falafels with Tahini Yoghurt

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Ingredients

Falafels
1 1/2 Cups Cooked and Cooled Alison’s Pantry Quick Cook Pearl Barley
3/4 Cup Alison’s Pantry premium unsalted roasted nuts Roughly Chopped
1 Cup Peas Thawed
1 Free Range Egg
3/4 Cup Flour
Handful Fresh Mint Leaves
Handful Fresh Coriander Leaves
Zest of 1 Lemon
1 tsp Ground Cumin
1/2 tsp Fine Salt
1/2 tsp Garlic Powder
Cracked Black Pepper to Season
Olive oil for sautéing
Tahini Yoghurt
1/2 cup Greek Yoghurt
1 Heaped tsp Tahini
Sea Salt and Cracked Black Pepper
Toasted Seeds
1/2 Cup Sunflower Seeds
1/2 Cup Pumpkin Seeds
1/4 Cups Sesame Seeds
1 Tbsp Tamari or Soy Sauce
To Serve
Heated flatbreads or wrap
Shredded red cabbage
Diced cucumber
Additional fresh herbs for garnishing

Kelly Gibney’s Pea, Barley and Green Herb Falafels with Tahini Yoghurt

  • Medium

Ingredients

  • Falafels

  • Tahini Yoghurt

  • Toasted Seeds

  • To Serve

Directions

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Steps

1
Done

Falafels

Place all the ingredients into a food processor and blitz until the peas have broken up and the mixture has a uniform consistency – should only take a couple of minutes. Scrap the sides of the mixer if necessary.

2
Done

Heat a generous glug of olive in a sauté pan over a medium high heat. Cook tablespoons of the mixture for 2-3 minutes on each side, until golden brown. Place cooked falafels on a plate lined with a paper towel while you finish cooking the remaining mixture.

3
Done

Tahini Yoghurt

Combine all the ingredients in a bowl and stir well. Season generously.

4
Done

Toasted Seeds

Place the seeds in a dry sauté pan over a medium heat. Cook, moving regularly for 3-5 minutes until lightly golden. Remove from the heat. Splash the tamari over the seeds and stir quickly to coat evenly. Tip seeds onto a plate and spread out in a layer. Once completely cool, store in an airtight jar.

5
Done

Assembly

Heat flatbreads and spread with a spoonful of tahini yoghurt. Top with the falafels, shredded red cabbage and cucumber. Garnish with toasted seeds and fresh herbs as desired.

The Cafe

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Kelly’s Herby Barley Salad