You will love it!

Nice and crisp on the outside, soft on the inside. This recipe makes for a healthier falafel option since they are not deep-fried but rather pan-fried with a bit of olive oil. They are also gluten-free and, of course, vegan.

Chef Tosca Tip

Wet / humid hands will help you form the patties better.

Ingredients

200g green peas (I used frozen)
2 shallots
2 small potatoes (about 200g)
20g nutritional yeast
20g raw spinach leaves
5g parsley
Salt to taste
Red pepper flakes to taste
Olive oil for pan-frying

Shopping list

Watch me !

method

Turn on oven on 200°C and line a baking tray with baking paper
Slice potatoes in large pieces, peel shallots and roast the potatoes and shallots together in the oven until golden / brown (You'll probably have to take out the shallots before the potatoes)
Cook peas as indicated on the package. Make sure they are well cooked
Add all falafel ingredients to the food processor and pulse 2-3 seconds at a time until all ingredients are combined but without making them completely smooth, there should be pieces left
Scoop tablespoonfuls of the falafel mixture and form into small patties
In a frying pan on medium heat, pan-fry the falafel with olive oil until golden / brown and crispy. Enjoy with your favourite sauce