|Get 'em while they're hot|
Quantities can be whatever you want, to make about 25 falafels I think I used 500g peas, just to give you an idea. Boil your frozen peas for 2 minutes and drain. Gently fry a chopped onion with some chopped garlic in olive oil until soft but don't brown it too much. Put the peas in a whizzer along with the onions and garlic, a heaped teaspoon of toasted cumin seeds (just dry fry them in the onion pan, before the onions), an egg, a chopped fresh red chillie (gives pretty red flecks) a small bunch of roughly chopped coriander, and lots of seasoning. As my whizzer is a little one, I had to do it in two batches which was fine. You will have a wet-ish lurid green mush. Put this mush into a bowl, add a heaped tbsp toasted sesame seeds and a big handful of breadcrumbs and mix well. If it still seems too wet simply add more bread crumbs. Now get a large non-stick frying pan hot with a splash of olive oil and place golf ball sized balls of the mush in the pan. Very gently (and it helps if you have a glamorous assistant here, thanks Eavan) squash them with the back of a spoon of spatula so they are little patties. Fry on each side until browned, and set aside on kitchen roll. When you want to eat them, simply warm on a baking tray in the oven and serve with a dip of a tbsp of harissa swirled in natural yoghurt.
Sit back and watch 14 hens ruin their freshly manicured nails.