Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad

Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad

Well, hello Spring! I've missed you asparagus!! This has easily become my new favourite salad: chargrilled tender asparagus, soft sweet chargrilled red onions, avocado, mixed baby leaf with a simple drizzle of olive oil and balsamic vinegar then topped with these fantastic spring fresh lemon dill petite pois falafel. Phew! This is definitely a main dish, knife and fork kind of salad....It's also what we are having for Easter dinner this very evening with a nice chilled glass of white wine :-)

This salad also works beautifully as a filling and satisfying wrap...

Same ingredients as the salad but instead of the balsamic dressing I've added a crazy simple "cheats" garlic cream sauce. Hint: it's just vegan sour cream, garlic powder and a pinch of salt! Apologies - I did get photos of the wrap with the sauce but they all looked positively obscene, lol! Anyway, it's just a white cream sauce, nothing you need a photo of ;-) For the wrap I also fried up smaller falafel than I do for the salad then simply wrap it up in a warmed flour tortilla. It's gorgeous!

Ingredients

  • Well, hello Spring! I've missed you asparagus!! This has easily become my new favourite salad: chargrilled tender asparagus, soft sweet chargrilled red onions, avocado, mixed baby leaf with a simple drizzle of olive oil and balsamic vinegar then topped with these fantastic spring fresh lemon dill petite pois falafel. Phew! This is definitely a main dish, knife and fork kind of salad....It's also what we are having for Easter dinner this very evening with a nice chilled glass of white wine :-)
  • The falafel themselves are wonderful, recipe is adapted from Cassie Best's recipe for Pea Falafel on BBC Good Food. Mine took a few attempts to get right, I was mostly having problems with texture. They were initially much too soft inside, almost like deep fried balls of houmous (actually, that doesn't sound too bad!) Not what I was after though of course. In the end I reduced the liquid by omitting the lemon juice, upped the dry ingredients by adding my vegan parmesan - which also adds wonderful flavour and making sure I only briefly pulsed the mixture. Over mix and you'll end up with houmous.
  • The other aspect that made a big difference was the brand of chick peas I used. Apologies as this will only apply to those of you in Ireland or the UK but I used Tesco's own label tinned chickpeas here which are smaller and much more firm than most tinned chickpeas making them perfect in falafel. After all, traditional falafel is made by using dried chickpeas that have just been soaked then they are cooked from deep frying. I've always found that much too risky to attempt at home so these firm little cooked chickpeas are a god send! You can still use the larger, softer type chickpeas more common in tins, but do be careful not to overprocess....
  • Lemon-Dill Petite Pois Falafel:
  • 200g frozen petite pois or peas
  • 400g tin chickpeas (about 265g drained weight)
  • ¼ cup flour
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp tahini
  • Bunch of fresh dill, chopped or 1 tsp dried
  • Zest of 2 small lemons
  • ¼ tsp white pepper
  • ½ tsp salt
  • 1 x recipe vegan parmesan: 2 Tbsp nutritional yeast, 2 Tbsp ground almonds, ¼ tsp salt
  • vegetable oil to fry
Read the whole recipe on maple•spice