Pea and mint falafel recipe

Method

1. Pat the chickpeas and peas dry with a clean tea towel, then tip into a food processor with the paprika, chilli, garlic, most of the mint and 65g flour. Season well, add half the lime juice, then blitz to a coarse paste. Scrape down the sides if needed, then blitz again. Roll a little of the mix in your hands; if it feels very wet, stir in the remaining flour.
2. Lightly wet your hands, then divide the mixture into 18 small patties. Transfer to a tray lined with nonstick baking paper and chill for 30 mins to firm up.
3. Heat 2 tbsp oil in a large nonstick frying pan over a medium-high heat and fry the falafel in batches for 4-5 mins each side until golden brown and crisp (this will help stop them breaking up on the barbecue).
4. Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Mix the yogurt with the lime zest, remaining juice and mint. Season with a little salt.
5. Toss the courgettes in a bowl with some seasoning and 2 tsp oil. Transfer to the barbecue (or to a preheated griddle pan over a medium-high heat) for 2 mins each side until golden, charred and soft throughout. Transfer to a plate and cover with foil to keep warm.
6. Cook the falafel on the barbecue or griddle pan for 2-3 mins each side until lightly charred and heated through. Toast the pittas on the bars or under the grill until golden, then split down one side. Stuff the pittas with a few courgette ribbons, some warm falafels and a spoonful of the lime yogurt to serve.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.