Mint Pea Falafel
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4.6 from 5 votes

Mint Pea Falafel with Mint Tahini Dip

Mint Pea Falafel make a tasty lunch but are equally delicious served as a party nibble alongside drinks. These falafel can be deep fried, shallow fried, or cooked in an air-fryer, depending how healthy you feel like being.
Prep Time15 mins
Cook Time15 mins
Chill30 mins
Total Time30 mins
Course: Main Course, Snack or Appetiser
Cuisine: Middle Eastern, Worldwide
Keyword: homemade falafel, mint falafel, mint tahini dip, pea falafel
Servings: 16 falafel
Author: Jane Saunders


For the Mint Pea Falafel

  • 1 400g/ 14 oz Can Chickpeas
  • 1 Echalion (banana) shallot
  • 2 Garlic cloves
  • 2 tbsp Plain (all purpose) flour
  • 1 tsp Salt
  • 1/4 tsp Black pepper (ground)
  • 60 g/ 1 cup/ 2 oz Fresh breadcrumbs (wholemeal)
  • 1/4 tsp Nutmeg (ground)
  • 1 tsp Cumin (ground)
  • 100 g/ 2/3 cup/ 3 1/2 oz Frozen Peas - defrosted
  • Zest from 1/2 lemon
  • 15 g/ 1/2 cup/ 1/2 oz Fresh Mint (chopped)
  • 120 g/ 2 cup/ 4 oz Fresh breadcrumbs for coating
  • Vegetable/ Sunflower/ Rapeseed oil for frying

For the Mint Tahini Dressing

  • 3 tbsp Tahini
  • 1 Garlic Clove
  • Juice 1/2 lemon
  • 1/4 tsp Salt
  • 1 tbsp Olive oil
  • 3 tbsp Water
  • 6 tbsp Greek yoghurt (full fat)
  • 15 g/ 1/2 cup/ 1/2 oz Fresh Mint


Make the Falafel

  • Drain the chickpeas (reserve the liquid) and put the chickpeas into a food processor
  • Finely chop the shallot and garlic and add to the processor
  • Add all remaining ingredients and pulse until the mixture is blended and sticks together but still has a little texture (scrape down the side as you go if necessary). If the mix looks dry and crumbly add a little of the reserved liquid from the chickpeas and pulse again to bind everything together
  • Refrigerate for 30 minutes

Make the Mint Tahini Dressing

  • Peel the garlic, chop finely and add to a jug with all other ingredients
  • Blitz with a hand blender, until smooth
  • Adjust seasoning to taste

Cooking the Falafel

  • Divide the falafel mix into 16 equal portions. Shape into balls and roll in breadcrumbs to cover (treat them gently - they will be soft)
  • If deep frying: heat the oil to 180C/ 350F and carefully drop the falafel into the hot oil. Cook in batches until golden all over (approx 3 minutes). Remove using a heat resistant slotted spoon and drain on kitchen paper. Keep warm in a preheated oven while the remaining falafel are fried
  • If shallow frying: the falafel cook best when flattened slightly to form patties rather than balls. Put a thin layer of oil into a heavy-based frying pan and cook in batches for 4-5 minutes, flipping midway through the cooking time to crisp both sides. Keep warm in a preheated oven while the remaining falafel are cooked 
  • If using an Air-Fryer (see notes): follow cooking instructions for your specific model. I'd expect to cook in batches for a around 7-8 minutes at 180C/ 350F. Keep cooked falafel warm in a preheated oven to keep cooked falafel warm. 


Cooking these falafel in an air-fryer will give good results, but they will not be as crisp and golden as the falafel pictured here (these have been deep fried - for my sins).
I do not recommend oven baking these falafel.