Hemp & Garden Pea Falafel with Minty Cous Cous Salad

Created by Plant Based Bloke

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COOKING TIME

Preparation: 10mins, Refrigeration: 1hr, Cooking: 10 mins 

DIRECTIONS

The Falafels are made from blitzing a tin of Chickpeas with 400g of Defrosted Garden Peas, 2 Tbsp Flax Seed, 2 Tbsp Shelled Hemp, 2 Tbsp Hemp Flour, 2 Tbsp Gram Flour, 1 tsp Paprika, 1 tsp Cumin, 1/2 tsp Cardamom & 1/2 tsp Salt & Pepper.
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Blitz it all up really well and make in to 8 patties. Refrigerate for at least an hour then fry in plenty of Oil (in 2 batches of 4) on a medium heat for around 5 minutes each side.
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Once the Falafel are firm in the centre, they're good to go!

The Cous Cous Salad is just some soaked cous with added seasoning & plant-based Butter. Then just add a handful of Chopped Tomatoes, Garden Peas & Finely Chopped Mint.