Nutty Pea Falafels

This version of falafels is not traditional at all but we think you’ll absolutely love them.


  • 45 min
  • Serves 4
  • Easy



1 ½ cups cooked (and cooled) brown rice

¾ cup roast unsalted supreme nuts, roughly chopped

1 cup peas (thawed)

1 free range egg

¾ cup flour (can use regular flour, spelt flour or GF flour)

Handful fresh mint leaves, roughly chopped

Handful fresh coriander leaves, roughly chopped

Zest of 1 lemon

1 tsp ground cumin

½ tsp salt

½ tsp garlic powder

Cracked black pepper to season

Olive oil for sautéing

Tahini Sauce

½ cup Greek yoghurt

1 heaped tsp tahini

Sea salt and cracked black pepper to taste

Toasted Seeds

½ cup sunflower seeds

½ cup pumpkin seeds

¼ cup sesame seeds

1 tablespoon tamari or soy sauce

To serve

Flatbreads or wraps

Shredded red cabbage

Diced cucumber

Fresh herbs for garnishing



Place all the falafel ingredients into a food processor and blitz until the peas have broken up and the mixture has a uniform consistency, this should only take a couple of minutes. Scrap the sides of the mixer if necessary.


Heat a generous glug of olive in a sauté pan over medium-high heat. Cook tablespoons (the mixture will be quite sticky) for 2-3 minutes on each side, until golden brown. Place cooked falafels on a plate lined with a paper towel while you finish cooking the remaining mixture.


Combine all the tahini sauce ingredients in a bowl and stir well. Season generously.


Place all the seeds in a dry sauté pan over medium heat. Cook, moving regularly for 3-5 minutes until lightly golden. Remove from the heat. Splash the tamari over the seeds and stir quickly to coat evenly. Tip seeds onto a plate and spread out in a layer. Once completely cool, store in an airtight jar.


To assemble
Heat flatbreads and spread with a spoonful of tahini sauce. Top with the falafels, shredded red cabbage and cucumber. Garnish with toasted seeds and fresh herbs as desired.

Leftovers can be stored in an airtight container in the fridge for 3 days


Ideas to make more of the dish

Wrap the falafels in a cos lettuce leaf instead of a wrap for a lighter, more vegie-full option.
Play around with condiments to serve with this. A beetroot hummus works really well as does a smoky sundried tomato pesto.
Use the mixture to make smaller ‘meatball’ sized balls and pair with a simple tomato sauce and spaghetti once you’ve cooked them. Top with some dried chilli flakes and a handful of finely grated parmesan.

Created by Kelly Gibney