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Pea and zucchini falafels with fennel salad

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  • Healthier living

Brimming with green veggies, this falafel recipe is a great weeknight meal idea. A sweet and crunchy fennel salad adds the finishing touch, and is a nice change from your everyday green salad.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins cooling time
Pea and zucchini falafels with fennel salad

Ingredients

  • 3 medium zucchini, coarsely grated
  • 1 cup (120g) frozen peas, thawed
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup (75g) raw cashews
  • 2/3 cup (100g) chickpea flour
  • 1 spring onion, chopped
  • 2 garlic cloves, quartered
  • 2 tsp finely grated lemon rind
  • 1 medium fennel, thinly sliced
  • 60g Coles Australian Baby Rocket
  • 200g cherry tomatoes, halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (70g) Coles Light Greek Style Natural Yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Place zucchini in the centre of a clean tea towel and squeeze to remove excess moisture. Place the peas, zucchini, chickpeas, cashews, chickpea flour, spring onion, garlic and lemon rind in a food processor. Process until well combined.

  2. Step 2

    Roll 1-tbs portions of the zucchini mixture into balls and place on the lined trays. Lightly spray with olive oil spray and bake for 15 mins or until light golden and heated through. Set aside for 5 mins to cool.

  3. Step 3

    Meanwhile, combine the fennel, rocket and tomato in a large bowl. Place the oil and lemon juice in a screw-top jar. Season with pepper and shake to combine. Pour half the oil mixture over the fennel mixture and toss to combine.

  4. Step 4

    Place yoghurt in a bowl. Stir in 1 tbs of the oil mixture. Season with pepper.

  5. Step 5

    Spread the yoghurt mixture over serving plates. Top with falafels and salad. Drizzle with remaining oil mixture to serve.