Green Pea Falafels with
Moorish Green
Pea humous

Grilled Courgettes, Feta
and Mint Pittas

MOORISH PRODUCT: Moorish Pea Humous

SERVE SIZE: 4 pittas

PREP TIME: 20 minutes

COOKING TIME: 30 minutes


For the Falafels:

  • 2 tbsp of olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 green chilli, seeded and finely chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp dhal or curry spice blend
  • 3 tbsp toasted sesame seeds
  • 350g cooked and drained chickpeas
  • 250g frozen green peas
  • 20g fresh coriander, finely chopped
  • 20g flat-leaf parsley, finely chopped
  • 2 tbsp plain flour
  • 1 tbsp sea salt
  • Black pepper to taste
  • Gram or potato flour and sesame seeds for rolling
  • Sunflower oil for frying

For the pittas:

  • 4 pitta breads, wholemeal or plain
  • 1 tub of Moorish Pea Humous
  • 2 courgettes, thinly sliced and grilled
  • Half a block of feta cheese, crumbled
  • 12 roughly chopped mint leaves
  • Pul biber pepper to taste


  1. Begin by making the falafel. Heat 2tbsp of olive oil in a frying pan and add the onions. Cook them slowly for about 15 to 20 minutes or until soft and golden.
  2. Next, cook off the garlic and green chilli for 2 or 3 minutes, before adding the spices and cooking for a further minute or two.
  3. Now, add the chickpeas and peas and cook for 3 minutes. Take off the heat and stir in the sesame seeds, herbs, plain flour and seasoning.
  4. Put in a food processor and blitz until it is blended together and the mixture is between crushed and like a paste.
  5. Transfer to a bowl and then shape into golf-ball-sized balls. Then roll and coat them in the gram or potato flour and sesame seeds.
  6. Chill for an hour in the fridge.
  7. Once chilled, heat a deep-fat fryer or wok with sunflower oil to 180℃. Fry the falafels for 3 to 4 minutes or until crisped up and golden on the outside (the inside will be an iridescent green). Drain on kitchen paper.
  8. To build the pittas, griddle or toast the pitta bread. Split and then fill each one with 2–3 dollops of Moorish Pea Humous, one of the courgettes (thinly sliced), 4 pea falafels, some crumbled feta cheese, a few chopped mint leaves and a sprinkle of pul biber pepper.