Pea, chickpea and hazelnut falafel

Step 1

Place peas, chickpeas, fetta, mint, chilli, egg and hazelnut meal in a food processor; pulse until coarsely chopped and combined. Season. Shape tablespoons of mixture into balls; flatten slightly. Toss falafel in combined sesame seeds and chopped hazelnuts. Place falafel on a baking-paper-lined oven tray. Refrigerate for 30 minutes.

Step 2

Meanwhile, make mint yoghurt. Combine ingredients in small bowl.

Step 3

Heat oil in a medium frying pan over medium-high heat; shallow-fry falafel, in batches, for 5 minutes or until golden brown. Drain on paper towel.

Step 4

Serve falafel with mint yoghurt.