Minted Pea Falafels with Lemon Dipping Sauce

Great for a healthy snack or added to a wrap with salad for lunch. Makes 28 falafels.

prep time
cooking time
Recipe by Vitasoy


400g can chickpeas, drained and rinsed

1 onion, finely chopped

1 1/2 cups frozen peas, thawed

2 tablespoons white chia seeds

2 cups (70g) baby spinach leaves

1/2 cup parsley leaves

1 cup mint leaves

1/2 teaspoon baking powder

2 teaspoons sumac

1 cup Vitasoy Greek Style Soy Yogurt – Plain

Rind and juice of 1 small lemon

2 tablespoons finely chopped mint


  1. Preheat oven to 220°C (200°C fan forced). Line a large oven tray with baking paper. Combine falafel ingredients in a food processor with salt and pepper and process until very finely chopped and blended.
  2. Roll 1 tablespoon portions of the mixture into balls/ patties and place on the tray. Spray or brush with oil and bake for 20-25 minutes or until golden brown.
  3. Make Lemon Dipping Sauce by combining all ingredients and season to taste. Serve with warm or cold falafels

Falafels will keep in the fridge for up to 5 days or frozen, between layers of cling wrap, for up to 1 month. As an alternative shallow fry over medium-high heat until golden. Drain on paper towel.