Ingredients Jump to Instructions ↓

  1. 1/2; tsp fennel seeds

  2. 2 large vine-ripened tomatoes, cut into large dice

  3. 2 large pittas, halved

  4. Vegetable oil, for frying

  5. Generous 3 tbsps chickpea flour (besan, available at Indian stores; regular flour is a fine substitute)

  6. 2 tbsps extra-virgin olive oil

  7. 1 clove garlic, peeled

  8. 1 large shallot, peeled and roughly chopped

  9. 225 g frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)

  10. 225 g frozen peas, thawed and drained

  11. Salt

  12. 115 g lightly packed mint leaves, finely chopped, plus

  13. 170 g whole leaves

  14. 225 g plain yoghurt

  15. 1/4; tsp coriander seeds

  16. 1 large English cucumber, sliced into 1/4; cm rounds

Instructions Jump to Ingredients ↑

  1. Fried pea and mint patty sandwiches: pea-lafels 1. In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.

  2. Meanwhile, make the yogurt sauce: Mix the yogurt with the 115 g finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.

  3. Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.

  4. Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!

  5. Pour enough oil into a large cast iron skillet so that it's 1/2 cm deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.

  6. Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yoghurt sauce.


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