Recipe adapted slightly from Annabel Langbein’s book “Great Food For Busy Lives”
300g dried, split green peas
1 small onion, finely diced
2 teaspoons crushed garlic
1/2 teaspoon chilli powder
2 teaspoons cumin
1 teaspoon lemon juice
handful of chopped parsley
1/2 teaspoon salt and lots of ground pepper
Cover the green peas with water and leave to soak for a minimum of 1 hour. Drain and place in saucepan and cover with fresh water. Bring to the boil and simmer for 15 minutes. Drain and place in food processor with the rest of the ingredients. Roll into balls and pan fry with a small amount of oil.
Makes 24.
Yoghurt Dipping Sauce:
1/2 cup natural yoghurt
2 teaspoons mint sauce
5 finely chopped mint leaves
Serve as a snack with dipping sauce, or serve in pita pockets with salad as a lunch or dinner.
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