Pea falafel with coconut yogurt sauce and mint


  • Salsa: 5 generous tablespoons of coconut yogurt
  • 1 tbsp lemon juice
  • 1 handful of fresh mint leaves
  • 1 pinch of salt
  • 1 pinch of pepper
  • falafel:
  • 1 jar of 400 gr cooked chickpeas (drained)
  • 1 clove garlic
  • 1 handful of peas (fresh always better, cook first)
  • Lemon juice
  • 1 tbsp olive oil
  • 1 tbsp syrup agave
  • ½ cda of cumin
  • ½ cda of turmeric
  • ½ cda of tahine < / li>
  • A handful of fresh mint
  • Salt and pepper
  • Flour for batter


We mix all the ingredients of the sauce and reserve (this sauce is also fantastic for salads and sandwiches, it is very fresh and summery).

We grind all the ingredients of the falafel minus the flour with the mixer until you have a dough, if there is any piece of chickpea or pea it is good to add texture.

Make balls and crush them.

Put in the fridge 30 min to get consistency.

We coat them with flour and bake at 180 degrees with a little oil until they are golden on both sides.

We serve with the sauce in salad format , with pita bread, a sandwich…it’s perfect for a picnic!

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