Crunchy Pea Falafel Sally

Crunchy Pea Falafel Sally

These little crunchy pea falafels will blow your minds. Great in a salad. Great in a pitta. Great wherever really.


You can make a creamy hummus dressing by just adding water, olive oil and lemon juice to normal hummus. Who knew!

Also - it is important to use fresh peas in this recipe - not frozen ones. It makes the falafel bind properly.

Cooking Time (includes preparation time): 40 Minutes


  • 3 Tomatoes - £0.49

  • 1 Cucumber - £0.45

  • Romaine Lettuce - £1.00

  • Pot of Hummus - £1.20

  • 1 Lemon - £0.35

  • Garlic - £0.30

  • 1 Cauliflower - £1.00

  • Plain Flour - £0.45

  • Bunch of Mint - £0.70

  • Bunch of Coriander - £0.70

  • Cayenne Pepper - £0.85

  • Cumin - £0.85

  • Peas (Not Frozen) - £1.30

  • Total Cost - £9.64 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven to 180°C/356°F.

  2. Break your cauliflower up into little florets. Place them in roasting tray. Add a teaspoon of cumin, and a teaspoon of cayenne pepper. Drizzle over some olive oil, season with salt and pepper, and roast for 40 minutes.

  3. Falafel time. Into a blender, add 500g peas (not frozen), half a teaspoon of cayenne, a teaspoon and a half of cumin, the juice of half a lemon, a tablespoon of flour, a good grind of pepper, a pinch of salt, two grated cloves of garlic, and a handful of both chopped mint and coriander. Blitz until you have a blended falafel mix. You should be able to make a ball in your hands and it stick together. If it doesn’t, add a smidge more flour and blitz again.

  4. Divide the mix into golf sized balls.

  5. Heat some vegetable oil in a deep pan. Carefully drop the falafels into the oil. Fry for 6-7 minutes, until brown and crunchy on the outside.

  6. Set falafels on some kitchen roll to absorb excess oil.

  7. Get on your dressing. Into a bowl, add two heaped tablespoons of hummus, the juice of half a lemon and a glug of olive oil. Add a splash of water, season with salt and pepper, and mix with a fork. Keep adding water bit by bit until you have a smooth dressing consistency.

  8. Sally time. Into a bowl, add a chopped cucumber (remove seeds in middle to make less watery), 3 chopped tomatoes, lettuce, the cauliflower and the falafels. Add in any leftover mint and coriander leaves. Pour the dressing over the top, toss everything together and serve up!