Step 1

Heat olive oil in a frypan over medium heat. Add the eschalot and cook, stirring, for 2-3 minutes until softened. Add spices and stir for 30 seconds until fragrant.

Step 2

Cook peas in boiling salted water (5 minutes for fresh or 1 for frozen) until just tender. Drain, refresh in cold water, then drain. Reserve 1 cup peas for salad, then place remaining peas in a processor with eschalot mixture, herbs, chickpeas, egg and crumbs. Season, then process to a coarse paste. Using your hands, form into 20 walnut-sized balls. Chill for 30 minutes.

Step 3

For salad, mix yoghurt, juice and garlic in a bowl, then season. Toss shoots, radish and remaining peas in a separate bowl.

Step 4

Half-fill a deep-fryer or large frypan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Fry felafel in batches for 1-2 minutes until golden and crisp. Drain on paper towel.

Step 5

Divide salad and felafel among plates, then serve drizzled with yoghurt dressing.