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

Feeds: 4 People


  • 3 Tomatoes - £0.49

  • 1 Cucumber - £0.45

  • Romaine Lettuce - £1.00

  • A Pot of Hummus - £1.20

  • 1 Lemon - £0.35

  • Garlic - £0.30

  • 1 Cauliflower - £1.00

  • Plain Flour - £0.45

  • 1 Bunch of Mint - £0.70

  • 1 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 of peas (not frozen), half a teaspoon of cayenne pepper, 1 1⁄2 teaspoons of cumin, the juice of half a lemon, a tablespoon of flour, a good grind of pepper, a pinch of salt, 2 grated garlic cloves and a handful of chopped mint and chopped coriander.

  4. Blitz until you have a blended falafel mix. You should be able to make a ball in your hands and it sticks together. If it doesn’t, add a smidge more flour and blitz again.

  5. Divide the mix into golf sized balls.

  6. 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.

  7. Set the falafels on some kitchen roll to absorb any excess oil.

  8. Dressing time. Grab a bowl. Add 2 heaped tablespoons of hummus, the juice of half a lemon and a glug of olive oil. Add a splash of water and season with salt and pepper. Mix with a fork. Keep adding water bit by bit until you have a smooth dressing consistency.

  9. Sally time. Into a bowl, add a chopped cucumber (remove the seeds in the middle to make it 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!