Pea And Quinoa Falafel | Donna Hay

Step 1

Preheat oven to 220°C (425°F).Place the peas between absorbent kitchen paper and press to drain any excess moisture.Place the peas, quinoa, mint, parsley, onion, garlic, salt and pepper in a food processor and process until very finely chopped. Roll 2 tablespoonfuls of the mixture into patties and place on a baking tray lined with non-stick baking paper. Brush each patty with oil and bake for 35–40 minutes or until golden and crisp. Divide the falafel between plates and serve with watermelon radish, rocket and marinated feta. Makes 16

Step 2

Preheat oven to 220°C (425°F).Place the peas between absorbent kitchen paper and press to drain any excess moisture.Place the peas, quinoa, mint, parsley, onion, garlic, salt and pepper in a food processor and process until very finely chopped. Roll 2 tablespoonfuls of the mixture into patties and place on a baking tray lined with non-stick baking paper. Brush each patty with oil and bake for 35–40 minutes or until golden and crisp. Divide the falafel between plates and serve with watermelon radish, rocket and marinated feta. Makes 16